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Raspberry Macarons
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5 from 2 votes

Raspberry Macarons

Raspberry Macarons made with Valrhona Inspiration Raspberry Chocolate, decorated with mini macarons and web looking decor.
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 20 minutes
48 minutes
Total Time 5 hours 50 minutes
Servings 30 macarons
Author Marina of www.everythingmarina.com

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 emulsify blender
  • 1 rubber spatula
  • 1 small sauce pan
  • 1 frying pan
  • 2 pippin bags
  • 1 Wilton 12 pipping tip
  • 1 Wilton 6B pipping tip

Ingredients

Raspberry Ganache

  • 100 gr Valrhona Inspiration Raspberry chocolate
  • 200 gr White chocolate 32%-34%
  • 65 gr Raspberry puree
  • 70 gr Heavy whipping cream
  • 25 gr Glucose syrup
  • 28 gr Unsalted butter 2 Tbsp

Web looking decor

  • 110 gr water 1/2 cup
  • 1 wafer paper A4 page
  • 1 drop green gel food coloring

Macaron Shells

  • 120 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)

Instructions

How to make Raspberry Ganache

  • In the plastic cup add white chocolate and Valrhona Inspiration Raspberry chocolate. Semi melt chocolate in the microwave or using double boiler method.
  • In the small sauce pan bring raspberry puree and glucose syrup to simmer.
  • In the separate small sauce pan warm up heavy cream. Do not boil!
  • Pour the warm heavy cream and hot mixture of raspberry puree over the chocolate in 3 parts, mixing always with the help of rubber spatula. You have to do this fast and pressing down.
  • Once it well incorporated, emulsify with the hand blender.
  • Add unsalted butter and emulsify again.
  • Transfer ganache into flat container and cover with the plastic wrap "to contact". Let ganache set in the fridge for at least 5 hours. 

How to make Web looking decor

  • In the plastic cup add water and wafer paper.
  • Add green food coloring.
  • Emulsify with hand blender.
  • Using frying pan over medium heat, spoon mixture and let it fry. This takes a few minutes, as water will evaporate fast. First you will see big bobbles and then they will disappear. When this "web looking" decor will easy come off the pan, you can transfer it on a plate to cool before decorating macarons. 

How to make Macaron shells

  • In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time.  Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
  • Add dry ingredients and start folding the butter. Just a little "undermined macaronage" transfer into pipping bag with Wilton 6B pippin tip. Keep folding and when macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
  • Pipe round macaron shells on the baking mat using leaving space for shaped shells. Top baking sheet pan with pipped macaron shells a few times.
  • Pipe shaped macaron shells, using Wilton 6B pipping tip on the same baking mat. Do not top the tray.
  • Let shells to rest on the countertop until no batter sticks to your finger when you touch. 
  • On the different baking mat pipe mini macaron shells, using Wilton 12 pipping tip. They will require less time to bake than regular size.
  • Bake macaron shells in the preheated oven to 275F (134C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size. 

How to assemble macarons

  • When you have baked macaron shells, raspberry ganache and decor, you can assemble macarons. Transfer raspberry ganache into pipping bag with round tip.
  • Lay round shells side up and shaped shells side down.
  • Pipe ganache on each inverted shell and sandwich with shaped shell that ganache doesn't stick out.
  • Pipe a little amount of raspberry ganache on top of shaped shell and place mini macaron on top.
  • Decorate with Web looking decor. 
  • Place assembled macarons in air-tight container and let them mature in the fridge for 8-12 hours.