Red Berry Ganache Macarons

Name: Red Berry Ganache Macarons
Ingredients: 1 egg white; 3/5 cup powdered sugar (74 grams); 2 teaspoons granulated sugar (10 grams); 1/3 cup almond flour (42 grams); 1/2 teaspoon gel food coloring; 1/3 cup seedless raspberry purée (100 grams); 1/4 cup unsalted butter (60 grams); 1 teaspoon cornstarch; 1 tablespoon granulated sugar (15 grams); 1 packet vanilla sugar; 1 small egg; 1/2 sheet gelatin

Ma cuisine c’est ma passion cathou67 @rosecathou

Haguenau, Grand Est, France

Red Berry Ganache Macarons

Ma cuisine c’est ma passion cathou67 @rosecathou

Haguenau, Grand Est, France

Saved

Ingredients

1egg white
3/5 cuppowdered sugar (74 grams)
2 teaspoonsgranulated sugar (10 grams)
1/3 cupalmond flour (42 grams)
1/2 teaspoongel food coloring
For the red berry ganache
1/3 cupseedless raspberry purée (100 grams)
1/4 cupunsalted butter (60 grams)
1 teaspooncornstarch
1 tablespoongranulated sugar (15 grams)
1 packetvanilla sugar
1small egg
1/2 sheetgelatin

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Steps

1

Blend the powdered sugar and almond flour in a food processor. Sift the mixture to make it as fine as possible and remove any impurities.
2

Beat the egg white until stiff peaks form, then gradually add the granulated sugar and food coloring while mixing until the egg whites are firm.
3

Gently fold the powdered sugar and almond flour mixture into the beaten egg white with a spatula, just enough to slightly deflate the whites.
4

Transfer the macaron batter to a piping bag and pipe small rounds onto a baking sheet lined with parchment paper. Let the macarons rest for 15 minutes.
5

Preheat the oven to 285°F (140°C) with a baking sheet inside to heat up. Bake the macarons on the preheated baking sheet for 10 minutes with the oven door slightly open, using convection if possible.
6

Once baked, remove the baking sheet from the oven and pour a little water under the parchment paper. The steam will help release the macarons easily.
7

Fill the macarons with the ganache of your choice!
8

Red Berry Ganache: 1/3 cup seedless raspberry purée (100 grams)
1/4 cup unsalted butter (60 grams)
1 teaspoon cornstarch
1 tablespoon granulated sugar (15 grams)
1 small egg
1 packet vanilla sugar
1/2 sheet gelatin
9

Instructions: Fill a small bowl with cold water and soak the gelatin for about 10 minutes.
Whisk the egg and sugars in a mixing bowl. Add the cornstarch, then the raspberry purée, and mix well.
10

Pour the mixture into a saucepan and whisk over low heat until it thickens. Remove from heat, add the drained gelatin and butter, and whisk vigorously.
11

Now you can assemble your macarons.