Raspberry and elderflower macarons recipe
Pink and delicate, tart yet sweet, these macaroons are utterly delicious and look gorgeous. In this exclusive video for lovefood.com, Will Torrent shows us how to make them.
Ingredients
- 5 egg whites
- 200 g caster sugar
- 1 tsp vanilla essence
- 175 g ground almonds
- 175 g icing sugar
- 1 tsp red food colour (gel)
- 5 egg whites
- 7.1 oz caster sugar
- 1 tsp vanilla essence
- 6.2 oz ground almonds
- 6.2 oz icing sugar
- 1 tsp red food colour (gel)
- 5 egg whites
- 7.1 oz caster sugar
- 1 tsp vanilla essence
- 6.2 oz ground almonds
- 6.2 oz icing sugar
- 1 tsp red food colour (gel)
- 5 large egg whites
- 50 g caster sugar
- 250 g caster sugar
- 100 ml water
- 500 g butter, softened
- 50 ml elderflower cordial
- 5 large egg whites
- 1.8 oz caster sugar
- 8.8 oz caster sugar
- 3.5 fl oz water
- 17.6 oz butter, softened
- 1.8 fl oz elderflower cordial
- 5 large egg whites
- 1.8 oz caster sugar
- 8.8 oz caster sugar
- 0.4 cup water
- 17.6 oz butter, softened
- 0.2 cup elderflower cordial
- 1 cup good quality raspberry jam
- 1 cup freeze-dried raspberry pieces
- 1 cup good quality raspberry jam
- 1 cup freeze-dried raspberry pieces
- 1 cup good quality raspberry jam
- 1 cup freeze-dried raspberry pieces
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Before you start anything, take a cutter and draw round the cutter on normal paper or card to give you your macaroon guide. This will ensure perfect macaroons that are all the same size.
- Preheat the oven to 170C. In a food processor blitz the ground almonds and icing sugar together to form a fine powder.
- Beat together with 50g of egg white with a spatula until it becomes paste like and set this aside.
- Whisk the egg whites to start adding air and giving volume, then add the sugar and continue to whisk over a bain marie (pan of gently simmering water with the bowl on top) until it starts to double in volume.
- Then place into a machine and continue to whisk until thick, glossy and cool. Add the vanilla essence at this point.
- Once the egg whites are cool, carefully, not overmixing, fold through the almond mix. At this point you can add your flavourings.
- Then using a piping bag and plain nozzle, pipe out your macaroons onto parchment paper with your pre-marked card underneath.
- Leave these then to firm up and to form a skin. It should take approx. 30 minutes. Then bake for 10-12 minutes. Leave to cool before filling.
- Make the buttercream. The buttercream is made using Italian Meringue which gives you a more glossy indulgent buttercream rather than an american style frosting. Place the egg whites and first amount of sugar into an electric mixer and begin whisking.
- Meanwhile in a separate pan combine the caster sugar and water and begin to bring to the boil. You will need an electric probe for this as you will need to take the sugar syrup to 121C. Once the syrup has reached temperature, slowly pour over the whisking meringue in a steady stream. The sides of the bowl will become hot and you want to add the softened butter when the sides of the bowl is cool. Once cool, continue the whisking and add the butter a piece at a time finishing with the cordial.
- Pipe a small amount of buttercream around the edge of the macaroon base, fill the middle with jam, place the top on, and roll the sides in the freeze-dried raspberries.
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