Raspberry Macarons - Italian Meringue Method

Raspberry Macarons - Italian Meringue Method 150g fresh or frozen raspberries 30g sugar place over medium-high heat stir constantly cook for about 5 minutes or until thickens sieve to remove seeds 80g whipping cream 230g white chocolate, small pieces place over low heat 5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed red food coloring powder melt chocolate over low heat cool completely and refrigerate to set 150g ground almonds 150g powdered sugar 4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed process to obtain a fine powder sieve and discard the bigger pieces 55g egg whites (from about about 2 small eggs) pinch of red food coloring powder beat until combined pour over the sieved almonds 55g egg whites (from about about 2 small eggs) pinch of salt 150g granulated sugar 38 ml water place over medium heat when it reaches 230°F (112°C) start whipping the whites when it reaches 244°F (118°C) pour over the whipped whites continue beating until the bowl has cooled slightly, and glossy stiff have formed fold whites until until well combined and smooth work the batter until it flows in very thick ribbons when the spatula is lifted piping bag fitted with a 1/2 inch (1 cm) plain tip pipe 1 inch (2.5 cm) circles rap the baking sheet a few times firmly bake for 20-24 minutes at 280-300°F (140-150°C) cool slightly and remove from baking sheet choose similar sized shells fill with white chocolate raspberry filling refrigerate for 24 hours and serve at room temperature

Channel: Home Cooking Adventure

Views: 3,535,083

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Id: HrnvOqMULUk

Length: 5min 55sec (355 seconds)

Published: Thu May 04 2017