Ladurée Macaron Recipe With Chocolate Raspberry Ganache F

Posted by
Rate It!
Ladurée Macaron Recipe With Chocolate Raspberry Ganache F
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. For Macarons:.
  2. Preheat the oven to 355°F (180°C). Line two baking trays with parchment paper.
  3. If using whole almonds, pulse in a food processor until very finely ground, 2 to 3 minutes.
  4. Add the confectioner’s sugar and process to a fine powder. Sift to remove any lumps.
  5. Beat the egg whites in bowl with an electric mixer at medium speed, adding the food coloring as you go until you reach the desired shade. Then increase speed to high and continue to beat until the whites just hold stiff, glossy peaks.
  6. Quickly and carefully add the almond-sugar powder. (Meringue will deflate.)
  7. With a wooden spoon, mix from the center of the bowl outwards, turning the bowl as you go. You want to achieve a smooth, lightly colored mixture.
  8. Spoon batter into a piping bag with a 1/4-inch round tip. If you don’t have a piping bag, use a plastic freezer bag, pressing out excess air. Snip off one corner to create a 1/4-inch opening. Pipe inch-wide macaroons onto the baking trays, about 1-1/2 inches apart. You should have peaked mounds of batter, about the size of a chocolate kiss.
  9. Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
  10. Remove the macaroons from the oven. Pour a little water between the baking tray and the parchment paper; this makes the macaroons easier to lift off when they have cooled. Cool completely on racks, about 30 minutes.
  11. Carefully peel macaroons from parchment; they are fragile. Sandwich a thin layer of fillings between two macaroons—ganache, marmalade, jam or whipped cream. The two bottoms face the filling.
  12. If you can, leave the finished macaroons in the refrigerator for 24 hours. This allows the flavors and texture to develop and intensify.
  13. Whipped cream macaroons must be stored in the refrigerator; others can be kept in airtight tins at room temperature for up to three days after production.
  14. For Chocolate Raspberry Ganache:.
  15. Melt chocolate with cream in the top of a double boiler, stirring until smooth. If you don’t have a double boiler, use a metal bowl set over a pot of barely simmering water. The bottom of the bowl should not touch the water.
  16. When the chocolate is melted into the cream, remove bowl from heat. Add the butter and raspberry extract, stirring until butter is melted.
  17. Let stand at room temperature until cooled completely and slightly thickened.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 879.14 Kcal (3681 kJ)
Calories from fat 294.62 Kcal
% Daily Value*
Total Fat 32.74g 50%
Cholesterol 24.81mg 8%
Sodium 124.06mg 5%
Potassium 396.14mg 8%
Total Carbs 139.48g 46%
Sugars 128.08g 512%
Dietary Fiber 4.85g 19%
Protein 16.51g 33%
Vitamin C 0.1mg 0%
Iron 1.5mg 9%
Calcium 130.1mg 13%
Amount Per 100 g
Calories 344.8 Kcal (1444 kJ)
Calories from fat 115.55 Kcal
% Daily Value*
Total Fat 12.84g 50%
Cholesterol 9.73mg 8%
Sodium 48.66mg 5%
Potassium 155.36mg 8%
Total Carbs 54.7g 46%
Sugars 50.23g 512%
Dietary Fiber 1.9g 19%
Protein 6.47g 33%
Iron 0.6mg 9%
Calcium 51mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top