Having taken Singapore by storm, this French treat is like the little darling of all French confectionery. With famous dessert parlours and boutique shops opening all over, we thought we’d share our recipe so you can make your own!
Level of Difficulty: ★ ★ ★ ★ ☆
Makes two servings.
|Almond Powder||200 g|
|Icing Sugar||200 g|
|Egg Whites||50 g|
|Egg Whites||100 g|
|Food Colouring (Red)|
|Raspberry Ganache Filling
|Dark Chocolate||500 g|
|Raspberry Purée||350 g|
|Rose Buttercream Filling
|Rose Concentrate||20 g|
|Rose Syrup||25 g|
Preparation method for Macaron Shells
- Sieve Almond Powder into a bowl on the scale to 200gr
- Add Icing Sugar and mix together by hand
- Pour in 50g of Egg Whites and mix to form a paste
- Lightly whisk the remaining 100g of Egg Whites in a separate bowl
- Boil water and sugar until 117°C and pour into the bowl of Egg Whites
- Whisk until cool
- Combine both mixtures by folding, adding portions at a time
- Carefully drop one or two drops of red food colouring into the paste. Mix well
- Pipe out macaron shells onto tray lined with parchment paper or silpat liners
- Allow to rest for 1 hour
- Bake in convection oven at 150°C for 17-18 minutes
Preparation method for the Filling
- Boil the Raspberry Puree and add to the Dark Chocolate in 3 separate stages. For a silky finish, use a hand blender and mix thoroughly well after each stage.
- Once the macaron shells are cool, pair them up according to similar sizes
- Pipe a bulb of Raspberry ganache onto one of the macaron shells
- Pipe a bulb of Rose Buttercream onto the Raspberry ganache
- Sandwich two shells together.
– Jams, chocolate spreads can also be used as fillings.
– Macarons can also be served with fruit compote, ice-cream, cream, or jellies.
Tip: Print out macaron shell templates for use under parchment paper to help your macaron shells remain the same size