Raspberry and chocolate macaron pastry
Although it's a great dessert for Xmas, this recipe works all year round. Depending on the way you decorate and finish this macaron, it will fit any occasion or season. What's the secret? It must be that timeless combination of dark chocolate ganache and the crisp acidity of the raspberry marmalade. Add that to a macaron that's crisp and brittle on the inside and tender on the outside, and there's your instant classic.
- Level:
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Medium
- Makes:
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Recipe for 25 macarons
Satongo chocolate cream
Ingredients: Satongo chocolate cream
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400 gpastry cream
Preparation: Satongo chocolate cream
Heat slightly.
Ingredients: Satongo chocolate cream
Preparation: Satongo chocolate cream
Melt (50°C) and add.
Ingredients: Satongo chocolate cream
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750 gwhipped cream
Preparation: Satongo chocolate cream
Fold in.
Raspberry jam with seeds
Ingredients: Raspberry jam with seeds
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500 gfresh raspberries
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400 gsugar
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1 pod(s)vanilla
Preparation: Raspberry jam with seeds
Heat up in the same pan and simmer for approx. 5 minutes.
Macaroons
Ingredients: Macaroons
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375 ggranulated sugar
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80 gwater
Preparation: Macaroons
Heat to 118°C.
Ingredients: Macaroons
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330 gegg white
Preparation: Macaroons
Whisk until stiff and delicately add the sugar. Beat until a smooth meringue.
Ingredients: Macaroons
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Q.S.red colourant powder
Preparation: Macaroons
Add.
Ingredients: Macaroons
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720 gequal quantities of ground almonds and icing sugar
Preparation: Macaroons
Add and mix in.
Spoon individual spoonfuls onto baking trays covered with baking paper and leave to form a crust for 20 minutes. Sprinkle with red crystal sugar. Cook for 20 minutes in a fan oven at 140°C.
Finishing and presentation
Top a macaroon disc with the raspberry jam, sprinkle over the seeds and pipe on the chocolate cream. Cover with a second macaroon disc.
Leave to cool and dip half in the milk chocolate.
Decorate to taste. Here, we have used IBC transfer sheets (ref. 6270I6) and silver leaf.
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