2015 Cookie Walk – 1st Place
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1st Place Winning Recipe
Chocolate Raspberry Macarons
- 200g or 1-2/3 cups ground almonds
- 200g or 1-2/3 cups confectioners’ sugar
- 150g egg whites (4 medium-large eggs) divided into 75g portions
- 200g or 1 cup granulated sugar
- 50g or 3 tablespoons water
- Weigh 75g of the egg whites in a small bowl and put next to the sifted ground almonds and sugar, which you combine.
- To make the Italian meringue, weigh the other 75g egg whites in a stand mixer bowl and start whisking the egg whites on medium.
- Put the granulated sugar and water in a small saucepan on low heat. Make sure the sugar dissolves completely and cook until mixture reaches 118° Celsius.
- Meanwhile, beat the egg whites at high speed until almost firm.
- When the sugar reaches 118°C, slowly pour the syrup in a steady stream into the side of the mixing bowl with egg whites. If there is a little syrup left at the bottom of the saucepan do not scrape it out – just leave it.
- Turn the mixer on high and whip meringue until cool and firm peaks form.
- Now stir the remaining 75g egg whites into the ground almonds and icing sugar until you get a thick paste.
- Stir a few spoons of Italian meringue into the paste to loosen it up. Add remaining meringue and fold into the mixture until well combined.
- You need to fold until the mixture just gets shiny and starts to drop back down into the bowl. With practice you’ll get to know when to stop. Just remember that it should not be so stiff that when you pipe a macaron it stays up with a peak sticking out. But it should not be runny or so liquid that it immediately flattens out. The piped macarons should start out with a peak that flattens out in about 30 seconds. Try to work quite quickly when piping, because the macaron mixture will get warm and runny with time.
- Leave them on the counter until a crust forms on top.
- Bake for 10-12 minutes at 330° or until macarons come cleanly off parchment or silicone baking mat. Cool on rack.
- As soon as the shells are completely cool, you may start filling.
- 4 oz dark chocolate
- 4 oz heavy cream
- 1 oz butter
- raspberry jam
- Chop chocolate and set aside in heat proof bowl.
- Bring cream to boil in small saucepan.
- Once cream is at a boil, pour over chopped chocolate and let sit for one minute.
- Gently stir cream into chocolate until shiny and combined.
- Add softened butter to ganache and stir until combined.
- Pour ganache into 8×8 container and cover with plastic wrap. Let sit in a cool place over night.
Assembling Chocolate Raspberry Macarons
- Pair up macarons, as you need two shells per cookie.
- Using a piping bag and round tip, pipe chocolate ganache in a ring on one shell and fill center with raspberry jam.
- Using the other shell, gently close the macaron.
- Macarons are best enjoyed after a day in the refrigerator. They can also be stored in the freezer.