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Home / Milk Chocolate Raspberry Macarons (Prep Time: 2hrs.)

Milk Chocolate Raspberry Macarons (Prep Time: 2hrs.)

Milk Chocolate Raspberry Macarons (Prep Time: 2hrs.)

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Raspberry Milk Chocolate Ganache
  • Almond Macarons (Mix)
  • Almond Macarons

Raspberry Milk Chocolate Ganache

237g (8.4oz)
24g (0.8oz)
300g (10.6oz)
40g (1.4oz)
42g (1.5oz)

* can be replaced with

Method of Preparation

  1. Combine the heavy cream and the glucose syrup and bring to a boil.
  2. Put the chocolate into a food processor and pour the hot liquid over the chocolate.
  3. Add in the .
  4. Process until completely smooth and homogeneous.
  5. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
  6. Allow to cool completely.
  7. Use for piping as desired.

Almond Macarons (Mix)

500g (17.6oz)
110g (3.9oz)
as needed (as needed)

Method of Preparation

  1. In the bowl of an electric mixer, combine with food color, and mix with a paddle on low speed until incorporated.
  2. Add warm water, and beat on medium-high speed for 4 minutes.
  3. Pipe macaron batter onto a flat sheet pan lined with a Silpat®.
  4. Allow to rest at room temperature for at least 1 hour.
  5. Bake at 135°C / 275°F for 18 minutes, in a vented oven.

Almond Macarons

150g (5.3oz)
150g (5.3oz)
45g (1.6oz)
20g (0.7oz)
45g (1.6oz)
20g (0.7oz)
150g (5.3oz)
38g (1.3oz)
as needed (as needed)

Method of Preparation

  1. In a bowl, combine water #1 with #1, and whisk well to combine.
  2. In the bowl of an electric mixer, combine water #2 with #2), and whisk well to combine. Place on the electric mixer with the whisk attachment.
  3. Sift icing sugar and almond flour together. Add powdered color and #1 and mix until a paste forms.
  4. Combine the granulated sugar and water #3 and cook to 118°C/244°F; pour over whipping #2.
  5. Whip until meringue cools to 40°C/104°F; gently add meringue to the almond mixture.
  6. Mix until smooth and shiny.
  7. Pipe macarons on a sheet tray.
  8. Bake in a convection oven on the lowest fan speed at 150°C/300°F for about 12 minutes.
  9. After filling the macaron, allow 24 hours in the refrigerator before serving to obtain the optimum texture.