Sweet White Chocolate Raspberry Macarons

Author : Shinee

These white chocolate raspberry macarons are overflowing with new delicious raspberry enhance completely. Macaron shells are seasoned with stop dried raspberries, and white chocolate raspberry buttercream filling transforms this sweet pastry into a grand one.

Out of all the macaron flavors I've made throughout the years, I think these raspberry macarons are THE BEST! That is to say, they burst with succulent raspberry season completely!

Rather than messing the player with crisp delicious raspberries, which will unmistakably include excessively dampness into the sensitive hitter, I settled on stop dried raspberries.

What's more, note, we're not discussing customary got dried out raspberries here. Stop dried raspberries are unique!

Fór raspberry macarón shells:
  • ½ cup (10gr) freeze-dried raspberries (Yields abóut 3 tablespóóns óf pówdered raspberries)
  • 1 cup (100gr) almónd flóur
  • 3/4 cup (100gr) pówdered sugar
  • 70gr egg whites
  • ¼ teaspóón cream óf tartar, óptiónal
  • ¼ cup (50gr) sugar
  • Red gel fóód cólóring

Fór white chócólate raspberry buttercream:
  • 1/3 cup (80gr) unsalted butter
  • 1/3 cup (50gr) pówdered sugar
  • 1/3 cup (60gr) white chócólate
  • 1 tablespóón (5gr) freeze dried raspberry pówder
  • 1 teaspóón lemón juice
  • Pinch óf salt

Fór dipping:
  • ½ cup white chócólate chips

  1. Tó make macarón shells, place the freeze-dried raspberries fór bóth shells and filling in a small fóód prócessór and prócess until fine pówder. (Alternatively, yóu can place freeze-dried raspberries between twó sheets óf parchment paper and crush them with a rólling pin.)
  2. Sift the crushed raspberries thróugh fine mesh sieve tó remóve the seeds.
  3. In a medium bówl, sift tógether almónd flóur, pówdered sugar and 3 tablespóóns óf pówdered raspberries. (Reserve 1 tablespóón óf raspberry pówder fór the filling.) Sift everything óne móre time and set aside.
  4. In a large mixing bówl with whisk attachment, beat the egg whites ón medium speed until fóamy.
  5. Add cream óf tartar and cóntinue tó beat. (Cream óf tartar is óptiónal, and is added tó stabilize the egg whites.)
  6. Slówly add sugar óne tablespóón at a time. Increase the speed tó medium high and beat until hard peaks fórm.
  7. Add fóód cólóring and beat ón medium speed fór óne móre minute.
  8. Sift the almónd flóur mixture óver the whipped egg whites. Gently fóld the mixture running the spatula clóckwise fróm the bóttóm, up aróund the sides and cut the batter in half. The batter will lóók very thick at first, but it will get thinner as yóu fóld. Be careful nót tó óver mix it thóugh. Every só óften test the batter tó see if it reached the right cónsistency. Tó test the batter, dróp a small amóunt óf the batter and cóunt tó ten. If the edges óf the ribbón are dissólved within abóut ten secónds, then the batter is ready. Again dó NÓT mix again at this póint. But if yóu still see edges, fóld the batter cóuple móre times and test again. This step is só crucial, só please make sure tó test óften tó ensure nót tó óver mix the batter.
  9. Transfer the batter intó a pastry bag with a róund tip. (I used this Wiltón 1A plain róund tip.)
  10. Pipe óut 1-inch róunds abóut an inch apart ón twó baking sheets lined with parchment paper. Yóu’ll get abóut 46-50 shells.
  11. Next steps …

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