Ingredients
Whipped Chocolate Ganache
Quick Raspberry Jam
Makes: About 20
Preparation: 1 hours (+standing time)
Baking: 15-18 minutes (per batch)
Method
1. Preheat oven to 160°C (140°C fan-forced). Line two oven trays with non-stick baking paper (see Baker’s Tips).
2. Sift together the almond meal and icing sugar into a large bowl.
3. Weigh 40g egg whites, add to the almond mixture and mix to a thick paste, pressing against the side of the bowl to combine evenly.
4. Add enough gel colour to tint the almond paste to a colour twice as dark as you want the macarons to be (we used 3 drops).
5. Weigh another 40g of the egg whites (use the remaining for another use), place in a clean dry bowl and set aside.
6. Combine the caster sugar and water in a small saucepan and stir over medium heat until the sugar dissolves.
7. Bring to a boil and simmer over medium heat, brushing down the sides of the saucepan with a wet pastry brush occasionally to prevent any sugar crystals forming. Do not stir.
8. Once the sugar mixture has reached 115°C on a sugar thermometer, use an electric stand mixer with a whisk attachment to whisk the 40g egg whites on medium-high speed until soft peaks form.
9. Once the sugar syrup has reached 118°C, remove the saucepan from the heat and gradually add to the egg whites in a slow steady stream, constantly whisking on high speed until the mixture cools to room temperature and is thick and glossy.
10. Add 2 large spoonfuls of the meringue into the almond paste mixture and mix until evenly incorporated.
11. Gently fold in the remaining meringue until evenly combined. The consistency of the batter should look like molten lava.
12. Spoon the mixture into a piping bag fitted with a 7mm round nozzle. Holding the piping tip about 1cm from the baking tray, pipe 3.5cm rounds onto the lined trays. Sprinkle each macaron lightly with the freeze-dried raspberries. Set aside at room temperature until a skin forms on the surface of the macarons. (This can take from 20 minutes to an hour depending on the humidity). The skin should have a matt appearance and be dry enough that it does not stick to your finger when touched lightly.
13. Bake one tray of macarons in the centre of the preheated oven for 15-18 minutes or until the tops of the shells don’t shift from the bases when touched lightly. If they aren’t ready, bake for 1 more minute and try again. Cool on the oven tray. Bake the remaining tray of macarons. When cool remove the macarons from the trays by carefully running a palette knife underneath them.
14. Meanwhile to make the Whipped Chocolate Ganache, place the chocolate and cream in a small saucepan and heat over low heat, stirring often, until the chocolate melts, and the mixture is smooth. Transfer to a medium bowl, cover and set aside until cooled to room temperature.
15. To make the Quick Raspberry Jam, place the raspberries and sugar in a small saucepan and stir occasionally over medium-low heat until the mixture comes to a simmer. Simmer, stirring occasionally until the raspberries break down and the mixture is reduced to 2 tablespoons. Remove from heat and set aside to cool.
16. Use a balloon whisk to stir the cooled ganache mixture vigorously until it becomes lighter in colour and thickens to a piping consistency.
17. To assemble the macarons, spoon the ganache into a piping bag with a 7mm round nozzle and pipe a small ring on the base around the edge of half the macarons. Fill the centre of each with a small amount of the Quick Raspberry Jam. Cover with the remaining macarons and press lightly to sandwich.
Baker's Tips
Recipe brought to you by Anneka Manning of BakeClub and Neff
