Rose Raspberry Macarons
Rose Raspberry Macarons made in form of eclair, filled with rose white chocolate ganache and raspberry confit in the center.
Servings 24 macarons
Equipment
- 1 emulsify blender
- 1 saucepan
- 1 spatula
- 1 stand mixer or electric hand mixer
Ingredients
Raspberry Confit
- 150 gr raspberry puree
- 50 gr granulated white sugar
- 6 gr pectin NH
- 1 gr citric acid (pinch)
Rose White Chocolate Ganache
- 250 gr white chocolate
- 80 ml heavy whipping cream 1/3 cup
- 10 gr glucose syrup
- ¼ tsp rose water or rose extract
Macaron shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
Instructions
How to make Raspberry Confit
- In the small sauce pan warm up raspberry puree.
- In the small cup or bowl mix granulate white sugar and Pectin NH.
- Add this mixture into raspberry puree and mix with the whisk.
- Wait until mixture boiled and add pinch of citric acid. Mix with the whisk and transfer into plastic bag. Keep raspberry confit on the counter top or refrigerate until use.
Rose White Chocolate Ganache
- In the small sauce pan add heavy whipped cream and glucose syrup. Warm up mixture over medium heat. Do not boil!
- Meanwhile, place white chocolate in plastic cup or bowl and melt in the microwave or using double boiler method.
- Pour warm heavy cream mixture over melted chocolate in 3 additions. Mix with the spatula all the time. Move spatula fast and pressing down.
- Add rose water or rose extract. Do not add too much! You do not want your ganache taste like soap. Emulsify with hand blender.
- Transfer ganache into flat container and cover with the plastic wrap "to contact". Refrigerate ganache or keep on the counter top until pipping consistency. Check ganache by pressing down with fingers. Ganache should be soft to touch and plastic warp should come off easy.
How to make macaron shells
- Download and print template.
- 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 pink 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. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat following template.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) 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 Rose Raspberry Macarons
- When you have macaron shells, raspberry confit and ganache ready, you can assemble macarons. Transfer rose white chocolate ganache into pipping bag with round pipping tip Wilton 1A. I also used Wilton 4B piping tip for other pipping bag.
- Pipe ganache on flat side of macaron shells then pipe raspberry confit in the center of the ganache.
- Sandwich macaron with another macaron shell and lightly press, make sure there is no ganache coming out from macaron.
- Pipe more ganache on top of macaron and decorate with fresh raspberries, dried rose petals and mini macarons.