Raspberry Macarons - Italian Meringue

Raspberry Macarons - Italian Meringue

Watch the video for this recipe:

Macarons are one of the most versatile desserts that can be made in various flavors for any season.

 

These raspberry macarons made with white chocolate and raspberry filling are one of the most flavorful macarons ever, the sweetness of the shells is very well balanced by the tart raspberries used not only in the filling but also in macaron shells.  When making raspberry or strawberry macarons I like to use freeze dried fruit powder along the fresh fruits so their flavor is enhanced without changing their  texture.

 

These raspberry macarons are made using the Italian meringue method, which seems to give better results and  also save time as this method doesn’t require to let the macarons sit for 30 minutes to form the skin on top before baking.

 

Related Posts:

Chocolate Macarons - French Meringue
Pistachio Strawberry Macaron Cake
Chocolate Macarons with Salted Caramel Filling

 

 

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Ingredients
  • Makes about 40 macarons
  • Macaron Shells
  • 1 1/2 cup (150g) ground almonds
  • 1 1/4 cup (150g) powdered sugar
  • 4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed
  • 55g egg whites (from about about 2 small eggs)
  • pinch of red food coloring powder
  • 55g egg whites (from about about 2 small eggs)
  • pinch of salt
  • 3/4 cup (150g) granulated sugar
  • 2 1/2 tbsp (38ml) water
  • White Chocolate Raspberry Filling
  • 5 oz (150g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1/3 cup (80g) whipping cream
  • 8 oz (230g) white chocolate, small pieces
  • 4-5 tsp (4g) freeze-dried raspberries finely ground, seeds removed
Directions
  1. Prepare white chocolate raspberry filling. Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.
  2. Place the sieved raspberry jam, cream and chocolate in a small saucepan. Place over low heat to melt the chocolate. Add freeze dried raspberries and red food coloring if used. Transfer to a small bowl, let cool completely and refrigerate before using.
  3. Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C).
  4. Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
  5. In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
  6. Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
  7. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
  8. Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
  9. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
  10. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
  11. Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles.
  12. Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
  13. Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together.
  14. Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.

 

Raspberry Macarons - Italian Meringue-1
Raspberry Macarons - Italian Meringue-2
Nutrition facts 1 Macaron - Calories:90, Fat:3.9g, Saturated Fat: 1.4g, Carbohydrates:13g , Sugar:11.9g, Fiber:0.8g, Protein:1.5g, Cholesterol:2mg, Sodium 8mg, Potassium 53mg, Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 1%, daily percent values are based on a 2,000 calorie diet
On August 18, 2017 at 11:10 am, Chantal said...
Hello !! I'm wondering if I can freeze macarons ? If not I long do we have to eat them :) Thank you for this beautiful receipe. I will try it for sure !
Re:

yes.. macarons freeze very well.. for up to 3 months

On October 13, 2017 at 12:20 am, Faghwa said...
It looks very delicious thanks for the recipe, is it important to use freeze-dried raspberries ground cause I can’t found it in supermarkets , and how many days it can sit and stay fresh
Re:

Hello Faghwa.

No, you can leave those out.

The macarons can be refrigerated for up to 1 week and frozen for 3 months.

On November 16, 2017 at 06:34 pm, John Mezger said...
Hello! I was wondering if I could the macarons, and then put them in the fridge for a day then transport them and freeze them for 4 days? Because I have to make them for a dinner party and need to transport them to the customer and then wait 4 days till the actual party.
Re:

Hi John.

Yes, you can do it without any problems.

On November 23, 2017 at 04:16 am, Farhana said...
Hi! Can I leave the freeze dried raspberries out? If so should I replace it with 4g almond flour or does the recipe remain the same (minus the dried berries)
Re:

Hi Farhana.

Yes, you can leave the freeze dried raspberries out and the recipe will remain the same,you don't need to replace them with anything.

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