Full of Flavours

Macarons are not easy, it takes time and expertise to make them. This was the first time we made macarons. We made a raspberry and white chocolate macaron.

⏳ 45 min. in the oven, 25 min. of actively baking
⏲ an approximate total of 60 minutes
🍽 20 to 30 macarons

How to make your Macarons

Start by getting the lumps out of the almond flour by mixing it. When there are no big lumps left in the flour, add the egg white. Add the water and then sugar to a pan on low heat. Wait until the mixture has reached 118 to 121 degrees Celsius. The sugar syrup has to stay clear. Start whipping up the egg whites in the meantime. When the syrup is done, add it slowly to the egg whites while you keep whisking the mixture. The mixture should be airy and have stiff peaks. You should keep the mixer going until the Italian meringue has cooled down. Now add the mix of almond flour and egg white and mix it well. When it’s almost done you can add the food coloring.

Get a piping bag and add the mixture. Put the oven on 60 degrees Celsius. Grab a baking tray with baking paper and add rounds of the mixture to the tray. Put the tray in the oven for 30 minutes. Then preheat the oven to 140 degrees Celsius and bake the macarons for another 15 minutes.

In the meantime, you can make the ganache. Add the sugar, raspberries, and cream to a pan. Boil it, then puree the food with a blender or food chopper. Bring the mixture back to cooking temperature when you add the chocolate. Scoop the chocolate through the mix until it’s fully absorbed. Then add the mix to a piping bag and put it in the fridge.

When the macarons are dry and the ganache has cooled, you can add the ganache to the macarons and put another one of the macarons on top. Enjoy!

For other recipes utilizing egg whites, check out our Basic Recipe for Meringue