Red Macarons with Chocolate Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 133 mg | (3 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the macarons
- 100 grams Raspberries
- 270 grams powdered sugar
- 4 egg whites
- 2 tsps lemon juice
- 200 grams ground almonds (blanched)
- Red Food coloring (as desired)
- For the filling
- 220 grams Dark couverture chocolate
- 120 milliliters Whipped cream
- 40 grams butter
Preparation steps
For the macarons, rinse raspberries, pat dry and puree. Strain raspberry puree through a fine sieve and mix well with 2 tablespoons of powdered sugar.
Beat egg whites with lemon juice until stiff. Gradually add powdered sugar until glossy and stiff peaks form. Fold in almonds and raspberry puree and color with red food coloring as desired.
Preheat oven to 150°C (approximately 300°F). Line a baking sheet with parchment paper. Place macaron mixture into a piping bag with a large spout and pipe small circles measuring about 2 cm (approximately 1 inch) in diameter on parchment paper. Bake for about 25 minutes with oven door slightly open. Remove macarons and cool.
For the filling, chop chocolate and gently melt over a water bath. Beat cream until creamy. Add butter in small pieces to chocolate and whisk to melt. Once chocolate has cooled, stir in cream. Place in a piping bag and top half of macarons with filling. Top with remaining macarons and gently press together. Dry and serve.
