So as you may know, if you follow me on twitter is that last week I came back from France promising some French inspired recipes. I took inspiration from the amazing patisserie shops and bakeries that were filled with all sorts of hand crafted treats.
Today's recipe is inspired by some beautiful macaroons that my parents picked up in the local supermarket. They were simply delicious. My favorite being chocolate, had a crisp shell filled with a soft centre and creamy filling. So I thought that I would put my own twist on the macaroons which we tried and make up my own recipe. I looked at a couple of other people's blogs and took my inspiration from a variety of different recipes which I kinda jumbled all together to make this one.
So here we go and I hope that you enjoy this recipes as much as I have done, making it.
Ingredients:
125g of icing sugar
1 tbsp of cocoa powder
200g of ground almonds
3 small egg whites
For the Filling:
65 ml of pouring cream
100g of white chocolate
50g of raspberries, coarsely chopped
Utensils:
Large metal spoon
Measuring spoons
Piping nozzle (rounded with no extra detailing)
Electric Whisk
2 disposable piping bags
2 large metal bowls
Method:
1. Preheat your oven to 180C/160C fan/gas 4. Line a big baking tray with greaseproof paper and set aside for later. In a bowl, mix the ground almonds, sifted icing sugar and cocoa powder.
2. In a separate bowl whisk the egg white with an electric whisk until you can hold the bowl above your head and they don't fall out on top of you (until stiff). Then bit by bit, fold the egg whites into the dry ingredients.
3. Pop the plain nozzle into the piping bag and pop the macaron mixture into that piping bag. Snipe the end of the piping bag so that the end of the nozzle just sticks out. Pipe 26 small blobs (around 3cm in width) onto the lined baking tray leaving a bit of space between each one.
4. Once all of the blobs are finished smooth each one over with a wet finger. Then leave for around 30 mins to dry and 'form a skin'. After 30 mins pop the macaroons into the oven for around 15-20 mins or until the macaroons feel firm when you touch them (don't press too hard or they will break and crack).
5. Whilst the macarons are cooling you can start on the white chocolate and raspberry ganache. Firstly heat the cream in a small pan until it starts to bubble. Then take the pan off the heat and pop in the white chocolate, stirring it as it melts. Once all of the white chocolate has melted, pour the white chocolate ganache into a bowl and cover with clingfilm. Leave in the fridge for 40 mins.
6. Once the ganache has thickened up, add in the chopped raspberries and stir to achieve a sort of ripple effect. Peel the macarons off the baking parchment and pair them up with another one of a similar size. Then fill a piping bag with the white chocolate and raspberry ganache (you don't need a nozzle). Simply snip the end a pipe a blob of ganache in the middle of one macaron half and sandwich the the two halves together. Repeat this step for all of the other macarons.
And there you have some beautiful macarons. I hope that you all enjoy this recipe and please share it.
Anja x.
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