Raspberry Macarons with Chocolate Ganache

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Raspberry Macarons with Chocolate Ganache
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Health Score:
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
340
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein7.81 g(8 %)
Fat19.34 g(17 %)
Carbohydrates39.96 g(27 %)
Sugar added26.68 g(107 %)
Roughage2.86 g(10 %)
Vitamin A23.04 mg(2,880 %)
Vitamin D0.02 μg(0 %)
Vitamin E4.99 mg(42 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.31 mg(28 %)
Niacin1.78 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate13.72 μg(5 %)
Pantothenic acid0.12 mg(2 %)
Biotin14.11 μg(31 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C3.02 mg(3 %)
Potassium183.56 mg(5 %)
Calcium60.32 mg(6 %)
Magnesium60.32 mg(20 %)
Iron1.49 mg(10 %)
Iodine7.91 μg(4 %)
Zinc0.72 mg(9 %)
Saturated fatty acids6.04 g
Cholesterol7.71 mg

Ingredients

for
30
For the macarons
100 grams
270 grams
4
2 teaspoons
200 grams
ground almonds
5
For the filling
100 grams
2 tablespoons
20 grams

Preparation steps

1.

For the macarons: Rinse the raspberries, pat dry and purée. Strain through a fine-mesh sieve and mix with 2 tablespoons powdered sugar.

2.

Whip the egg whites and lemon juice until foamy. Continue beating, gradually adding the remaining powdered sugar, until stiff and glossy. Fold in the almonds and raspberry purée and tint with food coloring. Finely crush the amaretto cookies.

3.

Preheat the oven to 150°C (approximately 300°F) convection. Line a baking sheet with parchment paper. Transfer the macaron batter to a piping bag fitted with a large round tip. Pipe 2 cm (approximately 3/4 inch) mounds on the prepared sheet and bake for about 15 minutes, with the door ajar. Sprinkle with amaretto cookie crumbs and bake for another 10 minutes. Remove from the oven and let cool.

4.

For the filling: Melt the chocolate over a hot water bath. Mix in the cream and butter.

5.

Sandwich the macarons together with the chocolate filling. Serve.