RASPBERRY ROSE MACARONS
Advanced yet acheivable
Fruity and floral, our recipe makes 24 deliciously elegant Macarons. The delicate pale pink shells pair perfectly with the zingy raspberry filling to create a burst of flavour in every bite. We have included the very finest raw raspberry powder not only for flavour but for an all natural speckled pink colour with no nasties. If you do not want to eat all 24 at once, these macarons can easily be kept in an airtight container, frozen and taken out at a moments notice.
72g sachet ground almonds
108g sachet British icing sugar
40g sachet Caster sugar
5g sachet raw rasperry powder
5g sachet raw raspberry powder
70g sachet Rainforest Alliance vegan white chocolate drops
2g sachet of Damask rose petals
60g egg whites*
30ml whipping cream
* Use aquafaba and a pinch of cream of tartar if making a plant based macaron. Please note that aquafaba can be a little more unstable than egg white
Ingredients you will need to add
Make the ganache first. Empty the white chocolate into a non-metallic bowl. Next, pour in 30ml of water and one sachet of the raspberry powder. Microwave for 15 seconds at a time and mix with a spatula. After 1-2 minutes in total you should have a smooth, glossy consistency.
Pop the bowl in the freezer for at least 1 hour to cool and thicken. Check and whisk, it should be the consistency and thickness of buttercream icing so that it is easily pipeable. If not quite there, put it back in for another 30 mins - 1 hours further.
The macaron mat
Meanwhile, using a wooden spoon as a wedge if needed, open your oven door by 1-2cm and heat the oven to 150°C/gas mark 2/ 300°F. Alternatively, if your oven is a well-ventilated fan oven you can have the door closed and lower the temperature to 120°C/gas mark ½/250°F
Lay the macaron baking mat onto a large baking tray. Alternatively you can use parchment paper. Note the macaron will take less time to bake on parchment, but it will be more difficult to pipe and get a uniform shape.
Place the piping bag pointy end down, into a tall glass. Slightly tilt upwards so that the mixture doesn’t fall through.
Spoon out 1 tsp of the 40g caster sugar sachet into a small bowl. Add a tsp spoon of boiling water and dissolve. Set aside this syrup. You will use this at the end to decorate your macarons.
Carefully separate out 60ml of egg whites or aquafaba (approx. 2 large eggs) into a clean mixing bowl or a freestanding mixer.
Add he remaining caster sugar to the egg whites and sieve in the second sachet of raspberry powder to remove any seeds and lumps.
Using an electric whisk, whisk the ingredients together on a high speed for 5 minutes. Once complete, turn your whisk to face upwards and check that the ‘peaks’ in the mixture are very stiff (they should remain upright unaided). You now have a pink meringue mixture. If you do not have an electric whisk you can do this by hand, but you will need to whisk vigorously for at least 10-15 mins until you have stiff peaks as described above.
Empty the macaron mix into a bowl and sieve out any obvious lumps. The almond will not go through a fine sieve but that is ok, you just want to get rid of any obvious large bits (over 3mm diameter). Once the macaron mix is lump free, empty the dry contents into the meringue.
Now comes the crucial part of mixing the batter. Do this by scooping the mixture up with your spatula and pressing it back down into the centre of the bowl. Repeat this action 30 times, rotating the bowl as you go. With the spatula raised, you should now see a treacle-like ribbon of batter that takes about 20 seconds to fall back into the batter. If it is thicker than this, fold again and re-check until the consistency is perfect. It should be smooth and shiny with no grainy bits.
When you have the right consistency, pour the mixture into the piping bag, keeping it in the glass. Pick up the bag with one hand on the nozzle end and the other hand sealing the open end in a twist. Pipe batter onto each of the cavities on the macaron baking mat. Pipe generous rounds (circular disks of mixture) 1mm outside of the inner circles of the macaron baking mat or 3.5 cm diameter rounds on parchment paper.
Pipe using a slight swirling motion from the centre of the round to disperse the batter, or pipe using a 45-degree angle. Experiment and see what works better for you and take your time. The key is to get control of the flow of the mixture. Tilt the bag upward if you feel it starts oozing out too much.
Remove any air bubbles by tapping the baking mat firmly against your kitchen counter several times, rotating the sheet as you go. When complete, the macarons will form perfect circular rounds in the grooves of the mat. If they do not, you may need to tease them a little with a teaspoon.
Let the macarons rest on your kitchen counter until the tops form a skin. They are ready to bake when you touch the tops of the rounds and the mixture doesn’t stick to your finger. Depending on humidity, this will take around 15-30 minutes. You want to make sure they are dry.
Put your macarons into the preheated oven and bake for 20 minutes. Check if the macarons come away from the mat easily. If not, return them to the oven for 5-10 minutes at a time and keep rechecking. The easiest way to take them off the mat is to flip the mat onto a tea towel (so shells are upside down) and peel the mat away. Note with a macaron mat it is not always the case that the underside is completely smooth, but rather they are quite porous. We actually prefer this as the shell absorbs the flavour of the filling more this way.
Cool the macarons upside down for 10 minutes or until completely hardened.
Assembly and decoration
Turn half the shells the right way up.
Dip a finger in the sugar syrup mixture you set aside earlier and wet the tops of half of the macarons a little.
Stick the rose petals over your macarons to decorate. These are edible.
Whisk the filling and make sure it is a pipable consistency. It needs to be firm enough to hold its shape yet not too firm that it is impossible to pipe, like buttercream.
Pipe a 10p sized blob of filling onto each upturned half of the macaron shells. Try to pair up shells according to size and form sandwiches. Twist rather than pushing them together otherwise they may break.
Your beautiful macarons are finished! You can enjoy them straight away, but they are even better 24-48 hours later. Store them in an airtight container in the refrigerator and bring them to room temperature before you serve them.
This process is called “ageing” and softens the inside of the shells, whilst keeping the outer shells crisp. Yummy!
Storage and batching advice
Your macarons can be enjoyed for up to 7 days (if kept refrigerated). You can also freeze them 48 hours after they are made and bring them out when you have guests that you would like to impress! Make sure you defrost them for at least 1 hours at room temperature before eating.
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.
*Wash any new equipment that is in contact with food throughly.
Ingredients contained in kit:
Sugar, almonds, white chocolate (sugar, cocoa butter, whole milk powder, soy lecithin, natural vanilla flavouring), freeze dried raspberry (100%), edible rose petals, red food colour (sodium chloride, e129 allura red, e122 carmoisine, e102 tartrazine)
Allergens: Dairy, milk, soy and nuts
Dairy, milk, soy, nuts
*Trace amounts of peanuts, sesame, gluten and soy may exist from manufacturing lines outside of our control
Calories 69, Fat 3.6 grams, Sugar 7.1 grams