Chocolate macaron with fresh raspberries

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Mix almond flour, powdered sugar and cocoa. The resulting mixture must be dried. To do this, place it on a baking sheet covered with parchment paper. Place the baking sheet in the oven preheated to 150 degrees for 5 minutes. Then sift the mixture through a very fine sieve.

2. STEP 2

   

   Separate the yolks from the whites. Beat the egg whites well with a mixer, gradually adding granulated sugar.

3. STEP 3

   

   Almond-sugar mixture and whipped egg white.

4. STEP 4

   

   Combine the beaten egg whites and almond mixture and mix well.

5. STEP 5

   

   The dough should be viscous and flow from the spatula in a thin stream.

6. STEP 6

   

   Place the dough into a pastry bag fitted with a tip about 8mm in diameter. On a baking sheet covered with parchment paper, squeeze out circles of dough about 3 cm in diameter.

7. STEP 7

   

   Gently shake the pan to spread the macarons evenly. Leave the pan at room temperature for 1 hour to form a crust. This is a very important stage! If the crust does not harden, the surface of the macaron will crack when baking. You can check for a crust by lightly touching the surface of the dough with your finger. The finger should not stick.

8. STEP 8

   

   Place the macarons in an oven preheated at 150 degrees for 6 minutes. Then remove the baking sheet and place it on the other side for another 6 minutes. This will ensure that the cookies bake evenly. The macarons should rise slightly. Let the macarons cool and remove them from the parchment paper.

9. STEP 9

   

   To make the macaron filling, combine cream cheese, heavy cream and granulated sugar. Add Madagascar vanilla seeds. Beat with a mixer. It is advisable to prepare the vanilla filling a day in advance, then the vanilla aroma will be fully revealed. It is necessary to remove the filling from the refrigerator 2-3 hours before use.

10. STEP 10

    

    Cut fresh raspberries into circles and place on half of the cookies. Squeeze vanilla filling from a pastry bag onto the other half of the cookies.

11. STEP 11

    

    Connect the two halves. Macarons are ready!

Comments on the recipe

Ira

14.11.2023

4.8

NikitaPosohov, the cookies are just lovely, so tender, miniature and very tasty, they melt in your mouth! Such an unusual combination of raspberries, cocoa and cream! Everything is very detailed and beautifully shown and told, important advice on what and how to do down to the smallest detail, this is very important for housewives, especially for me under the “N” sign. I even visited France to try this magnificent dessert! Of course, you are a handsome guy and the photos are very attractive with your active participation, but I would like to take a closer look at the process of preparing a masterpiece dessert, and for this you need to point the camera directly at the action, unfortunately without you in the frame. Thank you very much for the recipe and your works and secrets that he told!!!

mom cooks

14.11.2023

4.5

NikitaPosohov, please tell me how much sugar is needed to whip the meringue, unfortunately it is not indicated in the recipe. What category of eggs do you recommend or how much protein in grams?