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Raspberry Macarons with White Chocolate Filling (Italian Meringue)
Dessert

Raspberry Macarons with White Chocolate Filling (Italian Meringue)

2 h 30 minServes 40Nutri-Score D€€
from @homecookingadventurerecipes1 import0 cooked
Adapt this recipe

what you need

Ingredients

40 people
  • ground almonds (finely ground)Nuts & seeds150 g
  • powdered sugarPantry150 g
  • freeze-dried raspberries (finely ground, seeds removed, divided between shells and filling)Produce8 g
  • egg whites (divided into two portions of 55 g, at room temperature)Dairy110 g
  • red food coloring powder (pinch)Other1 g
  • salt (pinch)Spices1 g
  • granulated sugarPantry150 g
  • waterOther38 ml
  • raspberries (fresh or frozen)Produce150 g
  • sugarPantry30 g
  • whipping creamDairy80 g
  • white chocolate (broken into small pieces)Pantry230 g

per serving

Nutrition

66kcal

Carbs
8 g
Proteins
1 g
Fat
3 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Sieve
  • Mixing bowl ×3
  • Saucepan ×2
  • Kitchen thermometer
  • Hand mixer
  • Spatula
  • Piping bag ×2
  • Baking tray ×2
  • Oven

step by step

Method

  1. Make the raspberry jam

    • Place the raspberries and sugar in a small saucepan and bring to a boil, stirring constantly.
    • Simmer until thickened, then remove from the heat and sieve to remove the seeds. Set aside.
    Step 1

  2. Make the white chocolate raspberry filling

    • Place the cream and white chocolate in a small saucepan with the raspberry jam, ground freeze-dried raspberries and red food coloring.
    • Melt over low heat, stirring until smooth.
    • Transfer to a small bowl, let cool completely and refrigerate until needed.
    Step 2

  3. Prepare the baking sheets and oven

    • Line two baking sheets with parchment paper and preheat the oven to 150 °C.
    • Fit a piping bag with a plain 1 cm tip.
    Step 3

  4. Sift the dry ingredients

    • Grind the powdered sugar, ground almonds and ground freeze-dried raspberries in a food processor until very fine.
    • Sift through a sieve into a large bowl.
    Step 4

  5. Combine the first egg whites with the almonds

    • In a small bowl, beat half of the egg whites with the red food coloring until well combined.
    • Pour the whites over the sieved almond mixture.
    Step 5

  6. Cook the sugar syrup

    • Combine the granulated sugar and water in a small saucepan over medium heat.
    • Measure the temperature with a candy thermometer and start whipping the remaining egg whites with the salt when the syrup reaches 112 °C.
    Step 6

  7. Make the Italian meringue

    • When the syrup reaches 118 °C, pour it slowly over the whipping egg whites while beating continuously.
    • Continue beating until the bowl has cooled slightly and glossy stiff peaks form.
    Step 7

  8. Macaronage

    • Add the meringue to the almond mixture and gently fold with a silicone spatula until combined and smooth.
    • Work the batter until it flows in thick ribbons when the spatula is lifted.
    Step 8

  9. Pipe the macarons

    • Transfer the batter to the prepared piping bag.
    • Pipe 2.5 cm circles onto the parchment-lined baking sheets, spaced about 2 cm apart.
    • Rap the baking sheets firmly on the counter a few times to flatten the shells and release air bubbles.
    Step 9

  10. Bake the shells

    • Bake for 20–24 minutes.
    • Let cool slightly before removing from the baking sheet.
    Step 10

  11. Fill and sandwich the macarons

    • Transfer the white chocolate raspberry filling to a piping bag.
    • Pipe the filling on the flat side of half the shells and sandwich with the remaining shells.
    Step 11

  12. Rest before serving

    • Refrigerate for at least one day so the flavors meld.
    • Serve at room temperature.
    Step 12
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