Raspberry Hazelnut Macaron

For the Hazelnut Ganache

Ingredients Preparation
  • 85g
    cream
  • 85g
    milk
  • 35g
  • 119g
  1. Heat cream, milk and butter to 149° F.
  2. Pour over hazelnut butter and chocolate. Burr mix.

For the Macarons

Ingredients Preparation
  • 248g
    powdered sugar
  • 3g
  • 106g
  • 60g
  • 247g
  • 93g
  • 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
  • 40g
    raspberry puree
  • 31g
    glucose
  • 31g
    sugar
  • 4g
  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.

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