Raspberry-Chocolate French Macaroons

Imprimer ma sélection

Preparation

Macaroons

Preheat oven to 260°F (125°C).

In a bowl, combine ground almonds and icing sugar, then reduce to a fine powder in the food processor. Sift and set aside.

In the bowl of a mixer fitted with the whisk attachment, beat egg whites at high speed into stiff peaks. Add sugar gradually, then food colouring and continue mixing for about a minute to melt sugar into the meringue.

Transfer the meringue to a large bowl and gradually fold in the almond-sugar mixture. Do not overwork the mixture or the meringue will collapse.

Line a baking sheet with parchment paper. Using a pastry bag with a 1 1/4-in. (3-cm) tip, pipe 72 regularly spaced disks.

Bake for about 15 minutes. When done, the meringues should easily peel off the parchment paper.

Cool completely.

Filling

In a pan, bring raspberry purée and alcohol to a boil.

Break chocolate up in a bowl. Pour hot raspberry purée and alcohol over it and let rest 1 minute without stirring.

Using a rubber spatula, stir until mixture is shiny. Then stir in butter.

Let rest to gel.

To make the macaroons, put 1 Tbsp. (15 mL) filling on the flat side of a meringue and top with another meringue.