Raspberry Macarons

Pink macarons with mini macarons on top and green decor.

5 from 2 votes

Raspberry Macarons made with Valrhona Inspiration Raspberry Chocolate, decorated with mini macarons and web-looking decor.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 132kcal

Author: Marina Voronkov

Equipment

1 stand mixer or electric hand mixer
1 immersion blender
1 rubber spatula
1 small sauce pan
1 frying pan
3 pastry 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
15 gr Glucose syrup

Web looking decor

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

Macaron Shells

125 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 the double boiler method.
In the small sauce pan, bring raspberry puree and glucose syrup to a simmer.
In a separate small saucepan, 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 a rubber spatula. You have to do this fast and pressing down.
Once it is well incorporated, emulsify with the immersion blender.
Transfer the ganache into a flat container and cover it with the plastic wrap "to contact." Let the ganache sit in the fridge for at least 6-8 hours.

How to Make Web looking Decor

In the plastic cup, add water and wafer paper.
Add green food coloring.
Emulsify with an immersion blender.
Using a frying pan over medium heat, spoon the 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 easily come off the pan, you can transfer it to 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 a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 a pastry bag with Wilton 6B pippin tip. Keep folding, and when macaronage drips down from the spatula “like lava,” transfer it into a pastry bag with a round tip.
Pipe round macaron shells on the baking mat, 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 rest on the countertop until no batter sticks to your finger when you touch them.
On the different baking mats, pipe mini macaron shells using a Wilton 12-pipping tip. They will require less time to bake than regular size.
Bake macaron shells in the preheated oven to 275^oF (134^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.

How to Assemble Macarons

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

Notes

Do not add butter when the ganache is too hot, or the butter will melt, and the ganache won't have a pleasantly creamy texture. Ganache should be at around 34^oC (94^oF).

If the ganache is hardened too much after stabilization, it is important to bring it to room temperature before pipping, or it won't pipe into a smooth, flossy filling.

You can mature-filled macarons in the fridge and then decorate them.

Nutrition