Raspberry macarons



It's almost weekend and to celebrate we're going to make some delicious raspberry macarons! They're filled with a raspberry gel and a raspberry ganache.




The raspberry broth

500 grams

frozen raspberries

50 grams

sugar

Mix the frozen raspberries with the sugar and cover this well with plastic wrap. Then heat this up on a double boiler for around 4 hours on a low heat. After that remove the foil and let the raspberries drain on a sieve that’s lined with a kitchen paper. Let it drain for at least 4 hours in your fridge.



The raspberry gel

200 grams

raspberry broth

2 grams

agar powder

Pour the raspberry broth in a saucepan and also add the agar powder. Mix this well and then bring it to a boil for 2 minutes. Then pour it in a boil and let it cool down completely in your fridge. After that transfer it into a blender and blend it till smooth. Now transfer it into a piping bag and keep it in your fridge for later.



The raspberry ganache

200 grams

of the raspberry pulp that’s left from the broth

50 grams

cream

2 grams

flaky salt

250 grams

white chocolate

Transfer the raspberry pulp that’s left from the broth in a saucepan. Also add the cream and the flaky salt. Bring it to a boil. Once it’s boiling turn off the heat and add the white chocolate. Emulsify this with a hand blender. Then pass it through a fine sieve using a ladle. After that transfer it into a piping bag and keep it in your fridge for later.



The macarons

150 grams

almond powder

150 grams

icing sugar

3 grams

red coloring powder

60 grams

egg white

150 grams

sugar

40 grams

water

55 grams

egg white


Transfer the almond powder into a blender together with the icing sugar and the red coloring powder. Now blend this till it’s a fine powder and it has an even color. Then transfer it into a bowl, add 60 grams of egg white and fold it together into a thick paste. Now transfer the sugar into a saucepan with the water. Heat this up till it’s 118 degrees Celsius. Meanwhile pour 55 grams of egg white into a mixing bowl and start mixing it when the sugar is 110 degrees Celsius. Once it’s a fluffy meringue and the sugar is 118 degrees Celsius slowly add it to the meringue. Beat it till the meringue is at room temperature. Now add 1/4 of the meringue to the almond paste and fold this together. Then add the remaining meringue and fold it together till it almost starts to run. Now transfer it into a piping bag fitted with a medium sized round nozzle. Pipe the macarons beside each other on a silicon sheet. Give it a little swirl at the end to prevent a tip. Now sprinkle some flaky salt on top for seasoning. Bake them at 150 degrees Celsius for 16 minutes. Then let them cool down completely on the metal tray for a nice flat bottom. Once cold remove them and match them on size. Now pipe the raspberry ganache on the side and fill the middle with the raspberry gel. Then place the macarons on top of each other and they are ready to be served.