Friday, 18 October 2013

Choco Raspberry Macarons : Recipe

Guest post by Ramona Lucille

A few days ago, my friend Ramona posted photos (on Facebook) of some chocolatey Raspberry macarons she had made. I saw them really late in the night and naturally I got super hungry! They looked YUMMY! 2 minutes after I was messaging her to share the recipe with you all. And she did. Isn't she just the awesomest person ever?! Here's the ultimately delicious recipe for your sweet tooth :)


You will need :
  • 40ml-1/4 cup water, level
  • 2 baking trays
  • Baking paper
  • Electric mixer
  • 2 piping bags
  • 2 extremely clean glass or metal bowls
  • 1 sieve
  • Food thermometer
For Chocolate Ganache:
  • 2 tbsp Thickened cream
  • 200g Dark chocolate
Shells:
  • 125g caster sugar
  • 40ml of water
  • 50g egg whites
  • 135g pure icing sugar, sieved
  • 135g almond meal, sieved
  • 45g egg whites
  • Few drops of red colouring
  • 2 tsp Natural raspberry extract powder or liquid

Trim baking paper to fit baking trays, trace circles the size of a 1 rupee or 5 rupee coin on the side of the baking paper facing the tray , leaving a 2 cm gap between each.

Preheat oven to 140 C- 160C

To make shells: Boil water to 118C then add the caster sugar, 2tsp raspberry extract powder or liquid  and stir gently.





In a separate clean glass or metal bowl  Place 50g egg whites in electric mixer fitted with whisk attachment. Slowly stream hot sugar mix down side of bowl and whisk first under a slow setting for a minute then under max speed for 4 minutes or till the egg white peaks are stiff and glossy allow it to cool  to about 50C.  You can test the stiffness by slowly tilting the bowl to see if the mixture runs , ideally it should be stiff enough to not fall on your head if flipped over : )

The most important famous flip test!

In a large bowl place sieved icing sugar, almond meal, colouring and 45g egg whites  powder on top. Add meringue mixture to this and mix until the mixture looks like lava dripping completely of the electric beater
But, do not over beat the mix . one or two pulse of the beater should be enough
Or the mixture will be too runny

Then transfer the mix to a piping bag


Pre-heat oven to 140c. Pipe 5 or 1 rupee sized pieces on to a baking sheet , leaving a 2cm gap between each.Tap the base of the tray to remove any air bubbles. Leave for 30-60 minutes until a skin forms and they are touch dry. Bake for 14- 18 minutes at 140c.

Macarons are done when the 'feet' have just set.

Allow the macaron shells to cool for 2 minutes. Flip the shells over and pair them on a clean baking tray.

To make ganache: Heat the cream and 200g of chocolate in a microwave safe bowl for 25 seconds . Cool for 2 minutes and transfer to piping bag .

Pipe on to one shell from the pair, then place the other side on top to make a sandwich. 

And you are done! 

Should make about 30 shells
Bake time: 36 minutes
Serves: 15


Go indulge in some delicate delicious macarons now! 

P.S. Thank you Ramona for sharing your recipe with us :)
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