Shane cooks

Raspberry and Rose Macarons

Macarons
Preparation time:
30 minutes
Cooking time:
14-16 minutes
Serves:
20

Recreate your French patisserie favourites at home with Shane’s delicious raspberry and rose macarons. Light, delicate and flakey, these bite-size treats are perfect for serving up at your next afternoon tea.

  • Ingredients

    For the macarons:
    • 150g ground almonds
    • 150g icing sugar
    • 65g egg white
    • 150g caster sugar
    • 35ml water
    • 65g egg white
    • ½ tsp red food colouring paste

    Chocolate rose ganache filling:

    • 380g dark chocolate
    • 180ml double cream
    • 10g honey
    • ½ tbsp rosewater
    To garnish:
    • Raspberries
  • Method

    For the macarons:
    • Preheat your oven to 160C/140C fan and line two trays with a silicone baking sheet.
    • Using the food processor attachment, blitz the ground almonds and icing sugar together until you have a fine powder.
    • Sift this into a large bowl. What's left in the sieve, you can blitz again to get as much as possible through the sieve.
    • To this, add the first lot of egg white and set it aside. You don't need to mix them at this point.
    • Place the caster sugar and water into a small pot and place over low/medium heat, and slowly bring the temperature up to 119C.
    • Place the remaining egg whites in a bowl of your Kenwood stand mixer fitted with the whisk attachment and when the sugar mixture is around 100-110C, turn it on full speed.
    • When the sugar reaches 119C, the egg whites should be doubled in size, carefully pour the hot sugar over the egg whites while the whisk is still moving to make an Italian meringue.
    • Once all the sugar is added, spoon in your food colouring paste and mix this until it's smooth, thick and has reached room temperature.
    • Spoon 1/3 of the Italian meringue into the bowl with the eggs whites, almond and icing sugar and mix vigorously until combined.
    • Carefully fold through the remaining 2/3 of the meringue. Mix this until you're left with a shiny mixture that has reached a ribbon/ dropping consistency.
    • Spoon this into a piping bag fitted with a 1cm round piping nozzle and pipe 2cm macarons onto the lined trays. Allow room for them to spread.
    • Once all piped, place a kitchen cloth on your counter and give the trays a few taps to flatten out the macarons and allow any air bubbles to rise.
    • If you see air bubbles on top, prick them with a toothpick.
    • Once you have made the macarons using the Italian meringue method, there is no need to leave them to sit at room temperature to form a skin. You can bake them straight away.
      Place in the preheated oven and bake for 14-16 minutes.
    • Remove from oven and allow to cool on the tray before touching.
    For the chocolate ganache:
    • Place all the ingredients into a bowl and pop into the microwave for 45-60 seconds or until the chocolate has melted.
    • Stir well and leave this at room temperature for an hour or so to thicken.
    To assemble:
    • Pipe some of the delicious rose chocolate ganache onto the base of a macaron shell and sandwich it with another, and simply enjoy!

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