Best 4 Ladurée Macaron Recipe With Chocolate Raspberry Ganache F Recipes

LADURéE'S RASPBERRY-FLAVORED MACARONS

Steps:

• Start by making the raspberry jam. In one bowl, combine the sugar and the pectin. Purée the raspberries and transfer them to a medium-sized pan. Heat the puréed fruit over low heat just until slightly warm, then add the sugar and the pectin mixture and the juice from half a lemon. Bring to a boil and cook for two minutes. Transfer the jam to a bowl, cover, and leave to cool, then place in the refrigerator so it can chill.
• Before proceeding to make the macarons, set the oven to preheat to 150°C/300°F.
• Combine the sugar and the ground almonds, then sift them through a sifter until the mixture is fine and contains no lumps.
• Separately, in a large bowl, whisk the egg whites until foamy, then set the mixer on medium speed and slowly add the granulated sugar. Once the sugar has dissolved, up the speed to medium-high, and whisk the egg whites until thick and shiny. Then, add the food coloring and whisk only until incorporated.
• Using a spatula, fold the sugar and almond mixture into the meringue in thirds until everything is blended, making sure not to overbeat.
• Line 7 half-sheet (18x13-inch/45x33cm) baking trays with parchment paper.
• Transfer the batter into a piping bag fitted with a 10 mm (1/3-inch) plain tip. The batter will remain stable while in the bag.
• Pipe 3-4 cm (1-1.5 inches) in diameter macarons onto a single half sheet tray lined with parchment paper, taking care there is enough space between each. Do not pipe all the macarons at once (pipe another tray of macarons once these are baked!). Let the piped macarons rest for 10-15 minutes.
• Bake in the preheated oven for 15 minutes. To check the doneness, test one macaron by breaking it open to see if the insides have set. If they are still moist or molten, bake the macarons for 1-5 minutes more.
• Once baked, remove from the oven and let cool completely while still on the baking tray.
• Then, repeat steps 8, 9, and 10 until you're out of the macaron batter.
• To assemble, glue two macarons together with a dollop of jam; keep the finished macarons in an airtight container.
• For the macarons to ripen, refrigerate them for at least 24 hours, and before serving, bring them to room temperature.

DARK CHOCOLATE & RASPBERRY GANACHE MACARONS

Steps:

• Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use small, round piping tips for piping.
• Pour your egg whites into the bowl of a standing mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes.
• While your meringue is whisking away, grind together your measured powdered sugar and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside.
• Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate,
• Now it's time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
• Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells. Then add cocoa nibs to the tops of half the shells - the other half will be the base of the macaron.
• Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake!
• Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes.
• You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.
• Add cream & glucose to a saucepan and bring to a slight boil.
• Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate.
• Add the butter into your warm chocolate mixture, using an immersion blender or spatula, blend ganache until the butter has fully incorporated and your mixture is smooth. Add raspberry liqueur and fold to combine.
• Allow the chocolate ganache to cool completely before assembly.
• Once cooled, the shells will peel easily off of your parchment paper. Find each shell's matching half and pipe a circle of ganache into the middle. Finally, top with the matching half.

RASPBERRY CHOCOLATE FRENCH MACAROONS

Steps:

• Make macaroons:
• 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.

CHOCOLATE-RASPBERRY GANACHE FROSTING

Steps:

• In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
• Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
• Let stand for 1 1/2 minutes, or until the chocolate has melted.
• Beat the mixture with a wire whisk until smooth.
• Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
• *Trywith milk chocolate or white chocolate chips.
• *.