Raspberry-Chocolate French Macaroons #6207

Preparation:    30 min
Marinating/Waiting:    10 min
Cooking:    15 min
Total:    55 min

36 macaroons servings

 

 

 

 

 

 

Recipe Ingredients       

                                             

Macaroons
5 oz. (140 g) ground almonds
9 oz. (250 g) icing sugar
5 egg whites*
2 oz. (60 g) fine sugar*
1 – 2 drops red food colouring
 

Filling
4½ oz. (125 g) raspberry purée
6 oz. (175 g) dark chocolate*
2½ oz. (75 g) unsalted butter*
    
Preparation
    

Macaroons

 

Preheat oven to 260°F (125°C).

 

In a bowl, combine ground almonds and icing sugar, then reduce to a fine powder in the food processor. Sift and set aside.

In the bowl of a mixer fitted with the whisk attachment, beat egg whites at high speed into stiff peaks. Add sugar gradually, then food colouring and continue mixing for about a minute to melt sugar into the meringue.

 

Transfer the meringue to a large bowl and gradually fold in the almond-sugar mixture. Do not overwork the mixture or the meringue will collapse.

 

Line a baking sheet with parchment paper. Using a pastry bag with a 1¼-in. (3-cm) tip, pipe 72 regularly spaced disks.

Bake for about 15 minutes. When done, the meringues should easily peel off the parchment paper.

 

Cool completely.

 

Filling

 

In a pan, bring raspberry purée to a boil.

 

Break chocolate up in a bowl. Pour hot raspberry purée and alcohol over it and let rest 1 minute without stirring.

Using a rubber spatula, stir until mixture is shiny. Then stir in butter.

 

Let rest to gel.

 

To make the macaroons, put 1 Tbsp. (15 mL) filling on the flat side of a meringue and top with another meringue.
    
For a South Asian Desi Twist:
Sprinkle coarsely chopped badams (almonds) over the macaroons.

 

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