Raspberry Macarons - Italian Meringue Method
3,766,967
Published 2017-05-04
To print the recipe check the full recipe on my blog:
www.homecookingadventure.com/raspberry-macarons-it…
#raspberrymacarons #italianmeringuemacarons
0:00 - Intro
0:10 - Prepare white chocolate raspberry filling
1:45 - Preparing the raspberry macaron batter
2:37 - Italian Meringue
3:30 - Macaronage - folding ingredients together
4:09 - Piping macarons
4:41 - Baking time
4:51 - Match macaron shells together
4:58 - Fill the macarons
5:33 - Enjoying the results!
Ingredients
Makes about 40 macarons
Macaron Shells
1 1/2 cup (150g) ground almonds
1 1/4 cup (150g) powdered sugar
4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed
55g egg whites (from about about 2 small eggs)
pinch of red food coloring powder
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 1/2 tbsp (38ml) water
White Chocolate Raspberry Filling
5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1/3 cup (80g) whipping cream
8 oz (230g) white chocolate, small pieces
4-5 tsp (4g) freeze-dried raspberries finely ground, seeds removed
1. Prepare white chocolate raspberry filling. Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.
2. Place the cream and chocolate in a small saucepan. Add raspberry jam, freeze dried raspberries and red food coloring if used. Place over low heat until chocolate is melted. Transfer to a small bowl, let cool completely and refrigerate before using.
3. Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C).
4. Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
5. In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
6. Place the other 55 g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
7. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
8. Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
9. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
10. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
11. Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles.
12. Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
13. Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together.
14. Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.
Background music www.audionetwork.com/browse/m/track/little-voyages…
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All Comments (21)
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Hey guys, I just wanted to tell you that this recipe works! I tried it so many times and it worked every time. I just do let the macarons sit for over 30 minutes before I put it in the oven. Many friends asked me about the recipe and now trying to bake the macarons by themself. So thank you very much for that great recipe !
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Made these with my friend durring quarentine! First time seeing her in a while! AMAZING RECIPE I would recommend to make these with your family or friends its so much more enjoyable! Stay safe!💕
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This channel is my new addiction. This is the first macaroon recipe I’ve seen where there’s no wait for a skin to form. Which suits me. Just awesome. Now just gotta find freeze dried raspberries. You’re so gifted!!!
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There's something about this that is just so calming. Also, this is perfect. The video editing, the music, the angles, the baking, everything is perfect. This is overall perfect.
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My favorite desert of all time. This was so satisfying to watch.
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Your recipes are great! Everything I tried from you turned out great. Thank you!
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Thank you for making this so specific!!!! They rarely do that. These are directions i ca actually follow. Thank you again. You did an amazing job.
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THE editing is great! Those macarons looks perfect!!!
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Made these to celebrate my friend’s mother finishing her last chemo session. They were delicious, but I had to let them set first because the first batch had cracked. But a great recipe, indeed!
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I love how she took a bite of the macaron to show texture to viewers. This way we can trust her recipe even more
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I love videos like this with no talking and just music. So relaxing.
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I can tell this is the best tutorial that you can find cause is just the correct way and the exactly measures that you have to use IF you wanna try to bake macarons. ⭐️⭐️⭐️⭐️⭐️
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the quality of your videos never disappoint.. so consistent!!!
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This video put me on a emotional level. Keep up the good work!
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I LOVE this video. I like how it just shows you how to do it! Loving it
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Great recipe! I made them without troubles 😍 ! But I did let them rest a while before baking... Thank you!
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Just when I think you have had it, you overcome yourself.. another perfect video. Thank you so much for sharing this beauty
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Wonderful recipe. Can't wait to try it!
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Finally a video and recipe that just shows you how to!!! Thank you I’m trying these tomorrow 🙏🏽
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The whole cooking process and the result looked so beautiful ❤
