Prep Time: 45 minutes
Total Time: 1 hour 20 minutes
For the macaron shells
- 110g icing sugar
- 60g almonds, very finely ground
- 60g egg whites, (about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room temperature or a little over 24 hours on the countertop
- 40g granulated sugar
- 15g freeze dried raspberry powder, sieved
- 280g white chocolate, finely chopped
- 155ml heavy cream
- 1 ½ tablespoons butter
- 2 tablespoons desiccated coconut flakes
For the macaron shells
- Prepare your baking tray and baking sheets with a stencil of circles. Draw
circles on some baking paper using a (mathematical) compass about 2 cm in
diameter. Then place some white parchment paper on the baking tray and flip the
baking paper back around. Or use this macaron
- In a large mixing bowl mix the egg whites with an electric hand beater
(alternatively you can use a stand mixer with the whisk attachment) until it is
thick and frothy. Gradually add the granulated sugar, whisking all the while,
until the mixture turns into a thick glossy meringue. The consistency of the
macaron batter should be similar to hair mousse or shaving foam. Make sure the
meringue is not over-beaten or else it will be too dry.
- In a food processor pulse together icing sugar and almonds until everything
is finely ground and powdery. Sift the mixture 2 or 3 times to make sure there
are no lumps.
- Place the dry ingredients, including the raspberry powder into a bowl. Add
the meringue in three portions, giving it a quick fold using the macronnage
technique described in my
macaron tips section. Fold the mixture a few times to break the air.
Continue until you get a smooth and supple mixture, thick in consistency so that
when you lift the spatula it flows back in thick ribbons. Test a small amount on
a plate – should the tops fall back and flatten by themselves then it is ready,
if not give it a few more folds.
- Fill a piping bag with a plain tip with the batter and pipe small rounds (2
cm in diameter) on your prepared baking paper. Leave the macarons to rest and
dry for about 15 to 30 minutes.
- In the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack.
- Put the chopped chocolate in a heatproof bowl.
- Bring the heavy cream to a boil, then pour it over the chocolate. Working
with a whisk or spatula, gently stir the chocolate and cream together. Add the
coconut and when the ganache is smooth, stir in the butter.
- Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn't harden; when the ganache is thick enough to pipe, spoon into the pastry bag.
Assembling the macarons
Pipe small portions of the chocolate-cinnamon filling on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells. If the ganache is really thick, simply use two spoons and spoon portions on the shells.
If you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days. They freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw. Macarons taste best the next day. Prepare and fill them, then keep them in an airtight container in the fridge. This allows the flavors to intermingle with each other. Enjoy them at room temperature the next day.