Chocolate Raspberry Donut Macarons

16 ingredients
1 steps

Ingredients

  • FOR THE SHELLS:
  • 4 ounces, weight Blanched Slivered Almonds (or Almond Meal)
  • 7 ounces, weight Powdered Sugar
  • 3-1/4 ounces, weight Egg Whites, At Room Temperature
  • 1 ounces, weight Granulated Sugar
  • Pink & Purple Food Coloring Gel Or Powder
  • FOR THE ROYAL ICING:
  • 1/2 cups Sifted Powdered Sugar
  • 2 teaspoons Milk Or Heavy Cream
  • 1 teaspoon Light Corn Syrup
  • Candy Sprinkles (optional)
  • FOR THE CHOCOLATE GANACHE FILLING:
  • 8 ounces, weight Chopped Semi-Sweet Or Dark Chocolate
  • 3/4 cups Heavy Cream
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Raspberry Extract

Directions

  1. 1
    ["For the shells:", "Line 2 baking sheets with parchment paper or silicon baking mats (double up sheets if needed to cover the entire baking sheets). Set aside.", "Process almonds and powdered sugar in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl and set aside.", "Combine egg whites and granulated sugar in the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites and sugar until stiff peaks form, adding a few drops of the food coloring during about the last minute of beating the egg whites to make a dark pink color (I used mostly pink, with a dab of purple). My perfect time for beating the egg whites is 2 minutes on speed 4, then 2 minutes on speed 6 and then another 2 minutes on speed 8. At this point they should stay put if you hold the bowl upside-down.", "Add the dry mixture into the egg whites. Using a spatula, smash dry ingredients into the egg whites, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole process should take no more than about 50 strokes).", "Transfer the batter into a large piping bag (I like to use a #12 round icing tip, but it's optional).", "Using circle guides or by freehand, pipe about 1 1/4\" circles onto the prepared baking sheets

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