Raspberry Lemon Macarons

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These Raspberry Lemon Macarons are filled with raspberry ganache and homemade lemon curd. Ganache has a very smooth texture and natural colors.

Prep Time45

Cook Time30

Stabilizing ganache6

Total Time7 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 177kcal

Author: Marina Voronkov

Equipment

1 stand mixer or electric hand mixer
1 immersion blender
2 spatula
1 mixing bowl
1 saucepan

Ingredients

Raspberry Ganache

300 g white chocolate
75 g raspberry puree
75 g heavy cream
15 g glucose syrup
28 g unsalted butter

Macaron Shells

140 g almond flour
125 g powdered sugar
100 g egg whites room temperature
105 g white granulated sugar
1 g yellow gel food coloring
1 g pink gel food coloring

Lemon Curd

100 g lemon curd

Instructions

How to Make Raspberry Ganache

Melt chocolate in the microwave or using the double-boiler method.
Warm up raspberry puree in the saucepan or microwave.
In the saucepan, add heavy cream and glucose syrup. Bring to boil, but do not boil.
Pour heavy cream mixture over melted chocolate and mix with the spatula. Add warm raspberry puree and mix again.
Cut butter into small pieces and add to the ganache. Emulsify with immersion blender.
Transfer ganache into flat container and cover with plastic wrap "to contact". Refrigerate ganache for at least 6 hours or overnight.

How to Make Macaron Shells

In the mixing bowl, sift almond flour and powdered sugar. Set aside.
Line two baking sheet pans with a baking mat. Prepare two piping bags with a round piping tip. I use Wilton 12. You will also need a mixing bowl with a spatula.
Add egg whites to a clean and dry stand mixer's clean and dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
Add sifted dry ingredients to the meringue and start folding the batter with the spatula. When you have all ingredients incorporated together, transfer half of the batter into an empty mixing bowl.
Add food coloring into each bowl and continue folding batter with the spatula. The batter is ready when it flows fast from the spatula. Do not overfold.
Transfer each batter into prepared pastry bag with round piping tip.
Pipe macaron shells on the prepared baking mat. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell. I piped two different colors on the same baking mat.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
Let macaron shells rest (dry) on the countertop for about 15-30 minutes. Meanwhile, preheat oven to 300°F (150 °C).
Bake macarons shells in the preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.

How to Assemble Raspberry Lemon Macarons

Transfer Raspberry Ganache into pastry bag with round tip. Place Lemon curd place into a pastry bag. No need to use piping tip, just cut a little tip in the bag.
Pair macaron shells of similar sizes and place them on the countertop.
Pipe ganache on the flat side of the macaron shell, then pipe lemon curd in the center of the ganache.
Sandwich a macaron with another macaron shell and press lightly. Make sure there is no ganache coming out from the sides of the macarons. Repeat with the other shells.
Place filled macarons in an airtight container and refrigerate. Macarons need to mature before you can enjoy them.

Video

Notes

Measure all ingredients correctly using a digital kitchen scale.

Use good quality chocolate.

Nutrition