After two failures, I finally managed to make two good batches of macarons. If you don’t know exactly what to do and how to do it you may end like me, with one batch of chocolate “pittyrons” and two batches of wrongness almond cookies… But I have to say that they were delicious despite the fact that they went by a wrongful path.
Well, yesterday was my lucky day. I choose one of the thousand recipes out there, made the proper corrections in the quantities, printed a template with the size I wanted the macarons to be and obtained 41 beautiful and perfectly rounded shells (the 41st was for the chef).
I didn’t want to begin with the classic pistachio or chocolate macaron; so since February 14th is around the corner I decided to go with something that suit perfectly such a romantic occasion (or any other for that matter).
White chocolate and raspberry macarons
200 g of icing sugar
125 g ground almonds
3 egg whites (120 – 125 g)
Pinch of salt
30 g of superfine sugar
2 baking sheets, lined with nonstick baking paper
1 teaspoon vanilla extract
A pastry bag, with a round decorating tip (1 cm)
150 g white chocolate, chopped
5 tablespoons of heavy cream
1 teaspoon vanilla extract
100 g raspberry
Separate the whites from the yolks and let them rest for a while so they are at room temperature.
Put the icing sugar and almonds into the bowl of a food processor (or an electric mixer) and mix on high speed for a minute or so.
Pass this mixture through a strainer to remove any lumps. Reserve.
Pour the egg whites in a clean and dry bowl. Add salt and beat until stiff firm.
Continue beating at medium speed, while adding one tablespoon of sugar at a time. Mix well after each addition. At this point one must add the vanilla and if desired a colorant.
With a silicone spatula, gradually add the sugar and almonds mixture to the egg whites with a smooth, enveloping movement in order to avoid “breaking” the egg whites.
The mixture should be completely homogeneous and smooth.
I used this template placed under the baking paper, so all the macarons were the same size.
Remove air bubbles from the macarons with some taps against the counter.
Once all the macarons are made, let sit 15 minutes to an hour.
Preheat oven to 150 ° C.
Bake the macarons on the middle shelf of the preheated oven, one tray at a time, for 15 minutes. Cool in the baking tray.
To prepare the Ganache.
Put the chocolate in a bowl. Put the cream and vanilla extract in a small saucepan and cook until it begins to boil. Pour the cream over the chocolate and wait 1 minute for it to melt. Stir well, cover and refrigerate until sauce thickens.
Fill a pastry bag with the white chocolate ganache and make four rosettes (stars) near the edge of one of the shells. Place 4 halves raspberries in the gaps between the rosettes and cover with another shell. Repeat until you finish all the shells. Let stand 30 minutes before serving.