Pearl macaron with raspberry and ganash filling

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wdding 331I tasted the macaron first in France (Provence) but to be honest I didn’t like it at all because the crust was stale and the cream was rather a jelly or a kind of thick raspberry marmelade! Then in Belgium, where I studied chocolate making, I have learned that how to make a delicious macaron with a brilliant ganash filling! It was divine!

Here at the decoration I wanted to be creative so my pearl macaron was born!


130 g pure icing sugar, 110 gm almond meal, 105 g eggwhite (about 2), at room temperature, left out overnight, 65 g caster sugar, 4-5 drops rose food colouring

White chocolate and raspberry ganache:

  • 50 ml pouring cream, 100 g white chocolate, 45 g raspberries, coarsely chopped

Directions: Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set aside. Whisk 90g eggwhite in an electric mixer until soft peaks form (1-2 minutes). Add caster sugar, a tablespoon at a time, whisking continuously until incorporated and mixture is thick and glossy (2-3 minutes), then add food colouring. Stir in almond mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted. Add remaining eggwhite to loosen mixture, spoon into a piping bag with a 1cm plain nozzle, pipe 3 cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays, stand until a crust begins to form (4-5 hours).

Preheat oven to 140C. Bake macarons until firm but not coloured, swapping trays halfway through cooking (10-12 minutes), set aside, cool completely on trays. Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set. Macarons will keep for 1-2 days refrigerated in an airtight container.

Note: If fresh raspberries are unavailable, substitute defrosted frozen raspberries.

2 thoughts on “Pearl macaron with raspberry and ganash filling

    Naz (@CinnamonEats) said:
    November 4, 2013 at 5:48 pm

    Hi just wanted to let you know my blog has now moved to a new site, still but a new look and lost my subscribers so if you want to subscribe again come over to the new blog! 🙂 And this macaron looks delicious!

    spajzgirl responded:
    November 4, 2013 at 6:36 pm

    Hi Naz,
    nice to hear from you…I will check your blog asap…how is life in England?
    I am just back from Belgium…

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