Chocolate Raspberry Macaron 💖 Macaron Shells (30 - 35 shells): 60g egg whites 60g granulated sugar 78g almond flour 78g powdered sugar 1 drop of pink gel food coloring Make macaron shells: Sift the almond flour and powdered sugar through a fine-mesh sieve into a medium bowl In a separate bowl, whisk the egg whites until white foam starts to appear, then add in ⅓ of the granulated sugar. Gradually add in another ⅓ when the egg white becomes a little thicker, and continue adding the remaining sugar and whip until stiff peak. (Stiff peak test: flip over the bowl over your head, if it doesn’t move it’s ready!) Fold all of the dry ingredients (almond flour + powdered sugar) into the meringue by hand. Continue to fold slowly until the batter falls off the spatula like a lava texture, and you can make a figure 8 while holding the spatula up without the batter breaking. Pipe the macarons on a baking mat, let it sit at room temperature for 45min - 1hour (depending on humidity of your place the wait time might be shorter/longer) before baking. The macaron is ready to bake when you run your fingers by the shells and it doesn’t stick. Bake at 300F for 16-18 mins. Allow macarons to cool completely before you remove from the baking mat. Ingredients 100g dark chocolate 70g heavy cream 30g raspberry puree Chop up chocolate into piece, place in a bowl. Bring heavy cream to simmer in a pot, add in raspberry puree, stir well and then pour over the chocolate. Mix until silky smooth. Let it rest and pipe! #macaron #macarons #macaronslovers #macaronshells #macaronlife #frenchmacarons #macaronstagram #macaronsoftheworld #macaronshells #pastry #macaronreels #food #reels #piping #desserts
