Raspberry macaroon

level 2

Chocolate and raspberry: they're many chefs' favourite flavour pairing. Especially when presented as a light and crisp variation on the theme, like this macaron filled with a lovely intense dark chocolate ganache. The most difficult part is getting the macaron base right. Ideally, you would want it to be crisp on the outside, and tender and moist on the inside, which might require a few trial runs. But trust us: even the trials are great fun.

Raspberry macaroon

Recipe components

Used Callebaut products

Macaroon

IngredientsPreparation
  • 300g
    egg white
  • 375g
    sugar

Whip.

  • 750g
    TPT (50% icing sugar, 50% powdered almonds)
  • Q.S.
    red colourant powder

Add mix in well.
Spread on a baking sheet.

Leave to form a crust and bake for 15 mins at 160°C.

Crème patissière with Kumabo chocolate

IngredientsPreparation
  • 900g
    milk
  • 100g
    whipping cream
  • 200g
    sugar
  • 200g
    egg yolks
  • 70g
    cornflour

Work into a crème patissière.
Leave to cool.

Add.

Raspberry jam

IngredientsPreparation
  • 200g
    raspberry pulp
  • 200g
    sugar
  • 60g
    glucose

Bring to the boil.

  • 15g
    sugar
  • 1g
    pectin

Add.

Cook for 3 mins.