100 grams icing sugar
100 grams caster sugar
2x 40 grams egg whites
37,5 ml water (that’s 2 1/2 tablespoons!)
food colour, e.g. Sugarflair Cherry Red
nonpareils sprinklesChocolate Ganache
150 grams dark chocolate
75 ml double cream
piping bag & round nozzle (1cm)
baking tray & paper
Combine ground almonds and icing sugar in the food processor and turn it on for a few seconds. Stir the mixture and run it again for a few seconds. Put the mixture through a sieve, discarding any big pieces. I like to sieve three times to make sure that the top is nice and smooth. But by all means do it as often as you like but at least once.
Weigh your egg whites separately and put aside.
Combine sugar and water in a saucepan and bring it to a boil. Stick your candy thermometer in and keep checking the temperature. As the temperature approaches 100 Celsius pour one egg white in the bowl of your mixer and start your mixer. You want soft peak egg whites when the sugar syrup reaches 115 Celsius. Once you have achieved both take the syrup and with the mixer running pour it slowly in the bowl. Increase the speed of your mixer until the bowl is cool to the touch and you have a thick glossy meringue.
While the mixer is running combine the second egg white with the almond mixture until you have a thick paste. Stir in a bit of food colour or add it to your meringue.
When your meringue is ready add a little bit to your almond paste and fold it in. Scrap along the sides of the bowl and then through the middle. Add more meringue and repeat until all the meringue is incorporated. Your mixture is ready when it flows steady from the spatula. Not too fast and not too slow. This is a very important step in macaron making and being careful is crucial. You don’t want to over mix or under mix the macronage. With practice you will get the hang of it.
When your macronage is ready fill your piping bag. Pipe 3 to 4 cm big circles on your baking paper (or silicone mat). Rap your tray lightly on the counter to get rid of air bubbles. If they don’t pop use a skewer and gently pop them.
Leave them to dry for 30 minutes. Preheat your oven to 140 degrees Centigrade in the meantime.
Once dried bake the macarons for 13 to 15 minutes. It depends on your oven. Leave to cool completely.
To prepare the filling finely chop your chocolate and put it in a bowl. Gently heat the cream until steaming and pour it over the chocolate. Stir until the chocolate is melted. Place in the microwave for a few seconds if the chocolate doesn’t melt.
Leave to cool and to thicken for about an hour. If your ganache is set hard place the bowl in the microwave for only a few seconds to soften the ganache.
Fill a piping bag with the ganache and pipe the filling onto the macarons shells.
Wash the raspberries and cut them into quarters (otherwise the macarons won’t seal very well).
Place the raspberry pieces on the ganache and place a macaron shell on top.
Refrigerate for a few hours. Let the macarons get to room temperature before eating.