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🍽️ Raspberry Macarons with Chocolate Cream

130 kcal · 30 min · 4 servings

Raspberry Macarons with Chocolate Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the raspberries under running water.
  2. 2. Gently pat the berries dry with a kitchen towel.
  3. 3. Puree the raspberries into a smooth paste.
  4. 4. Strain the puree through a fine mesh sieve to remove seeds.
  5. 5. Whisk two tablespoons of powdered sugar into the raspberry puree.
  6. 6. Whip the egg whites with the lemon juice in a bowl until stiff peaks form.
  7. 7. Gradually add the remaining powdered sugar.
  8. 8. Gently stir the mixture until it becomes glossy and stiff.
  9. 9. Carefully fold the ground almonds into the egg white mixture.
  10. 10. Carefully fold the raspberry puree into the egg white mixture.
  11. 11. Add a few drops of red food coloring if you prefer a more vibrant red hue.
  12. 12. Preheat your oven to 150 degrees Celsius (convection mode).
  13. 13. Line a baking sheet with parchment paper.
  14. 14. Fill a piping bag fitted with a large round tip with the batter.
  15. 15. Pipe small, half-sphere mounds with a diameter of about two centimeters onto the sheet.
  16. 16. Bake the macarons for approximately 25 minutes.
  17. 17. Keep the oven door slightly ajar during baking, for example by placing a wooden spoon in the door.
  18. 18. Remove the macarons from the oven.
  19. 19. Let the macarons cool completely.
  20. 20. Chop the chocolate coating into small pieces.
  21. 21. Melt the chocolate pieces gently over a bowl of hot water (bain-marie).
  22. 22. Whip the cream until creamy.
  23. 23. Stir the butter in small pieces into the cooled, melted chocolate using a whisk.
  24. 24. Once the chocolate mixture has cooled down, gently fold in the whipped cream.
  25. 25. Fill a piping bag with the cream.
  26. 26. Pipe the cream onto the flat bottom side of half of the macarons.
  27. 27. Sandwich the macarons together with the remaining halves.

Nutrition per serving