October Festival Guide

Sweet Raspberry Macarons

RICHMOND, Va (WTVR)  Executive Chef Tim Bereika of Mosaic shared a sweet preview with his signature Raspberry Macarons with White Chocolate Ganache that you can enjoy at the Family Lifeline’s 9th Annual ‘Chocoholic’ event Thursday February 6th , 7pm at the Science Museum of Virginia. Proceeds will benefit Family Lifeline. For more information visit http://www.familylifeline.org/events/

 

 

Raspberry Macarons with White Chocolate Ganache
(adapted from Thomas Keller & Sebastien Rouxel’s Bouchon Bakery Cookbook)


White Chocolate Ganache

white chocolate – 228 grams

heavy cream – 170 grams

butter, unsalted – 14 grams

vanilla extract – 5 grams

Place the cream, butter and vanilla in a small sauce pot and bring to a simmer. Pour the hot cream over the white

chocolate and stir until melted and smooth. Transfer the ganache to a piping bag fitted with a small plain tip. Let

the ganache cool and thicken to a consistency that’s pipe-able.


Raspberry Macaron Cookies

almond meal – 212 grams
confectioners’ sugar – 212 grams
egg whites – 82 and 90 grams, divided
granulated sugar – 236 grams
water – 150 grams

Raspberry Extract – 8 grams

Preheat the oven to 350 degrees.
In a bowl, sift together the almond flour and powdered sugar. Make a well in the center of the dry ingredients and

pour in the 82 grams of egg whites. Use a rubber spatula to mix the ingredients together thoroughly forming a thick
almond paste. Set aside.

Next, place the granulated sugar, water and raspberry extract in a small sauce pot. Heat to 248 degrees. While, the

sugar mixture is cooking begin to whip the 90 grams of egg whites over medium speed until soft peaks form. As soon
as the sugar reaches correct temperature drizzle it down the side of the mixing bowl while the machine is running.

Continue to mix the meringue until the egg white peaks become stiff and glossy, about 5 minutes.

Add 1/3 of the meringue to the almond paste and fold it in gently until the mixture is smooth. Add the remaining
meringue in two additions using the same technique. The final mixture should be smooth and run like thick lava

ribbons off your spatula.

Place the meringue into a piping bag fitted with a 1/2 inch tip. Line a baking sheet with parchment paper, then
pipe 1 1/2 inch rounds of the meringue 1 inch apart. Tap the baking sheet on the counter a few times to help rid
the cookies of any air bubbles, then place the tray into the oven. Lower the heat to 325 degrees and bake

them for 10-12 minutes until the tops are shiny and the “feet” have formed.

Remove the meringure cookies from the oven and let them rest on the baking tray for 5 to 10 minutes before
removing. Let them cool entirely, then pipe the white chocolate ganache between two meringue cookies to
form completed macarons.


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