Main
Recipes
Main Ingredients
Fruits and Vegetables
fruit
raspberry
Raspberry Chocolate French Macaroons Regular And G... Recipe

Raspberry Chocolate French Macaroons Regular And G... Recipe

Posted by

Rate It!

Raspberry Chocolate French Macaroons Regular And G...

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

for macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 tsp salt
3 tbsp granulated sugar
red or pink food coloring
for chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tbsp unsalted butter, softened
1/16 tsp raspberry extract ( preferably mccormick brand)
special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)

Directions:

Line 2 baking sheets with parchment paper.
Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes
...........................................................................................................................
Make ganache while macaroons bake:
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies
..........................................................................................................................
Cooks' note: Filled macaroons keep in an airtight container at room temperature 3 days.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	103.17 Kcal (432 kJ)
Calories from fat	38.21 Kcal
		% Daily Value*
Total Fat	4.25g	7%
Cholesterol	3.31mg	1%
Sodium	67.3mg	3%
Potassium	44.12mg	1%
Total Carbs	15.83g	5%
Sugars	14.42g	58%
Dietary Fiber	0.62g	2%
Protein	1.67g	3%
Iron	0.2mg	1%
Calcium	16.6mg	2%

Amount Per 100 g
Calories	384.27 Kcal (1609 kJ)
Calories from fat	142.31 Kcal
		% Daily Value*
Total Fat	15.81g	7%
Cholesterol	12.32mg	1%
Sodium	250.68mg	3%
Potassium	164.33mg	1%
Total Carbs	58.97g	5%
Sugars	53.7g	58%
Dietary Fiber	2.32g	2%
Protein	6.22g	3%
Iron	0.7mg	1%
Calcium	61.7mg	2%

* 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

Analyze

Try this similar recipes

Raspberry Chocolate French Macaroons

Sliced blanched almonds (not slivered; 2 cups) and 9 more..
Apricot Almond Layer Cake

Sliced blanched almonds (3 3/4 cups) or blanched slivered... and 12 more..
Millionares Shortbread

Unsalted butter, softened, Sugar, Vanilla extract and 7 more..
Meringue Snowman

Egg whites, Coarse salt, Granulated sugar and 6 more..
Lemon-Espresso Bites

Almonds, sliced and blanched, Granulated sugar and 9 more..
Sherry Yards Spago Almond Macaroons

Makes about 3 dozen individual cookies or 1 1/2 dozen san... and 7 more..
Kiwi-Pomegranate Angel Pies

Egg whites (reserve yolks for pastry cream), at room temp... and 14 more..
Salzburger Nockerl

Heavy cream and 8 more..
Frozen Chocolate-Chip Meringata

Egg whites, at room temperature, Cream of tartar and 6 more..
Frozen Chocolate-Chip Meringata

Egg whites, at room temperature, Cream of tartar and 6 more..
Cranberry Obsession Snow Cake

Unsalted butter, at room temperature, Cake flour and 14 more..
Cranberry Obsession Snow Cake

Unsalted butter, at room temperature, plus more for pans and 15 more..