Best 2 Raspberry Macaroons In Chocolate Shells Recipes
Indulge in a delightful culinary journey with our tantalizing Raspberry Macaroons in Chocolate Shells recipe. These delectable treats are a harmonious blend of delicate macaroons nestled within a rich chocolate exterior, offering a symphony of flavors and textures that will tantalize your taste buds. Inside this article, you'll find step-by-step instructions for crafting these exquisite macaroons, along with variations to suit your preferences. Discover how to create the perfect macaron batter, achieve the ideal consistency for your chocolate shells, and assemble these delectable treats with finesse. Whether you're a seasoned baker or just starting your culinary adventures, this recipe will guide you towards creating a stunning dessert that will impress your friends and family. So, let's dive into the world of raspberry macaroons and chocolate shells, and embark on a flavor-filled expedition that will leave you craving more.
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RASPBERRY MACARONS
To make the raspberry puree for this traditional French cookie, just pulse a small handful of fresh berries in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 35
Number Of Ingredients 8
Steps:
- Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.
- Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
- Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
- Sandwich 2 macarons with 1 teaspoon jam.
RASPBERRY CHOCOLATE FRENCH MACAROONS
Yield Makes about 2 1/2 dozen cookies
Number Of Ingredients 14
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.
Tips:
- Use a food processor to finely grind the raspberries. This will help to prevent the macaroons from becoming too dense.
- Make sure the egg whites are at room temperature before you begin whisking them. This will help them to reach their full volume.
- Do not overmix the batter. Overmixing will make the macaroons tough.
- Pipe the batter onto the prepared baking sheets in small circles, about 1 inch in diameter. This will help them to spread out evenly.
- Bake the macaroons until they are just set, about 10-12 minutes. Overbaking will make them dry.
- Allow the macaroons to cool completely before dipping them in the chocolate. This will help the chocolate to set properly.
- Use a double boiler or a microwave to melt the chocolate. This will help to prevent it from burning.
- Dip the macaroons in the melted chocolate, then place them on a wire rack to dry.
Conclusion:
Raspberry macaroons in chocolate shells are a delicious and elegant treat that is perfect for any occasion. They are easy to make, and they can be customized to fit your own personal taste. With a few simple tips, you can make perfect macaroons every time.
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