Let’s kick these Chocolate Raspberry Donut Macarons up a notch and shape them like donuts. There’s chocolate ganache filling, too! 😉
And they are so festive!
Check out Emily’s recipe for the instructions. Here are the measurement conversions.
Makes about 50, 1¼” (3 cm) macarons
FOR THE SHELLS:
110 grams (1 cup) Blanched Slivered Almonds (or almond meal)
200 grams (1¾ cups) Powdered Sugar
90 grams (3 oz, from about 2½ large eggs) Egg Whites (at room temperature)
30 grams (2 tablespoons) Granulated Sugar
Pink & Purple Food Coloring Gel or Powder
1-2″ (3-5 cm) apart
Preheat the oven to 300°F (150°C)
FOR THE ROYAL ICING:
1/2 cup (57 g) Sifted Powdered Sugar
2-4 teaspoons Milk
1 teaspoon Light Corn Syrup
2-cup (473 ml) measuring cup
FOR THE CHOCOLATE GANACHE FILLING:
8 ounces (227 g) Chopped Semi-Sweet or Dark Chocolate
3/4 cup (177 ml) Heavy Cream
2 Tablespoons (28 g) Unsalted Butter
1 teaspoon Raspberry Extract
Please check out the March 2014 issue of the magazine.
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