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Raspberry Peanut Macarons

Raspberry Peanut Macarons


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Pink Macarons
  • Raspberry Ganache
  • Final Process

Pink Macarons

250g (8.8oz)
40g (1.4oz)
90g (3.2oz)
250g (8.8oz)
250g (8.8oz)
100g (3.5oz)
as needed
1g (0.04oz)

Method of Preparation

  1. Combine the sugar and water; bring to a boil; cook to 118°C/244°F.
  2. While cooking sugar, begin whipping and in a mixer. Pour cooked sugar over whipping egg whites; continue to whip until bowl is cool to the touch.
  3. Combine the and in a robot coupe; transfer to a mixer with the paddle attachement. mix in the powdered .
  4. Mix in the until a paste is formed.
  5. Fold the whipped egg whites into the paste and pipe on a silpat. Bake at 171°F/340°F.

Raspberry Ganache

390g (13.8oz)
300g (10.6oz)
15g (0.5oz)

* can be replaced with

Method of Preparation

  1. Bring to a light boil and pour over .
  2. Add .
  3. Mix well with an immersion blender to emulsify.
  4. Refrigerate until firm.
Notes to Consider: You may replace with .


as needed

Final Assembly

  1. With the macarons upside down, pipe a ring of the Raspberry Ganache on one macaron (the bottom of the macaron sandwich).
  2. Fill the center of each ring with the .
  3. Top with the second macaron to complete the sandwich.