Raspberry Hazelnut Macaron

For the Hazelnut Ganache

Ingredients Preparation
  1. Heat cream, milk and butter to 149° F.
  2. Pour over hazelnut butter and chocolate. Burr mix.

For the Macarons

Ingredients Preparation
  • 248g
    Almond Flour Blanched - 5# carton
  • 248g
    powdered sugar
  • 3g
    Powdered Color
  • 106g
    Egg Whites #1
  • 60g
    water
  • 247g
    Sugar
  • 93g
    Egg Whites #2
  • 5g
    egg white powder
  1. Preheat oven to 320° F.
  2. Sift almond flour and powdered sugar together.
  3. Add powdered color to egg whites #1. Combine egg white mixture with flour/sugar to make a paste. Cover with plastic wrap to the surface.
  4. In a pot, bring the water and sugar to 244° F.
  5. Whip egg whites #2 with egg white powder.
  6. Slowly pour sugar water mixture into fully whipped whites.
  7. Once mixture has cooled to 122° F switch to a paddle and add in paste.
  8. Combine paste and meringue on low speed.
  9. Once ready, pipe with a number 809 round tip.
  10. After piping, allow shells to dry before baking.
  11. Bake shells at 320° F for 15-16 minutes, depending on size.

For the Raspberry Confit

Ingredients Preparation
  • 210g
    Frozen Raspberry
  • 40g
    raspberry puree
  • 31g
    glucose
  • 31g
    sugar
  • 4g
    Pectin NH
  1. In a pot, heat raspberries, purée and glucose to 104° F.
  2. Separately, mix together sugar and pectin.
  3. Whisk in sugar / pectin mixture to purée mixture.
  4. Bring to a boil.

For the Procedure

  1. Pair macaron shells based on size.
  2. Pipe ring of chocolate ganache.
  3. Fill center of ring with fruit confit.
  4. Gently press top shell to adhere.
  5. Let set in fridge overnight.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528