Raspberry Macaron with Dark Chocolate Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 159 mg | (4 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the macarons
- 100 grams Raspberries
- 270 grams powdered sugar
- 4 egg whites
- 2 tsps lemon juice
- 200 grams ground almonds (peeled)
- Red Food coloring (as desired)
- For the dark chocolate cream
- 220 grams Dark couverture chocolate
- 120 milliliters Whipped cream
- 40 grams butter
Preparation steps
For the macarons: Rinse raspberries, pat dry and puree. Drain raspberry purée through fine sieve and mix well with 2 tablespoons powdered sugar.
Beat egg whites with lemon juice until stiff and gradually add powdered sugar while beating until mixture is stiff and glossy. Carefully mix almonds and raspberry purée into egg white mixture. Use extra red food coloring to create intense red color.
Preheat oven to 150°C (approximately 300°F) and line a baking sheet with parchment paper. Transfer raspberry mixture into piping bag with large round nozzle. Splash small circles about 2 cm (approximately 3/4 inch) in diameter onto lined baking sheet. Bake in oven for about 25 minutes, leaving oven door open (by, for example, placing wooden spoon in oven door.) Remove macaroons from oven and let cool.
For the dark chocolate cream: Chop dark chocolate into small pieces and melt gently in a water bath. Beat cream until creamy. Melt butter in small pieces by whisking into melted chocolate. Let chocolate cool and stir in cream. Transfer dark chocolate cream into piping bag, cover half the macarons with dark chocolate cream then top with remaining macaron halves.
