Featuring the leaning Tower of Pisa!
Ok. Maybe not quite, but doesn’t it look close? I was taking the picture one handed and holding the background so it didn’t crash into stuff okay? Give me a break. You can pretend it’s the leaning tower of Pisa for now. Except, I’m positive it tastes much better than the actual Tower of Pisa.
Has anyone actually tasted that tower? I don’t think it ever crossed anyone’s mind to taste it…
Hummmm… Never been there, but I can guarantee that these macarons taste better than whatever the Pisa is built out of. Stone. Yep, definitely.
After my recent success with making macarons (here), I had to make these little darlings again! I love raspberries, but quite dislike jam. Too sweet for my liking.
So, I decided to do a chocolate ganache with half a fresh strawberry in the middle. And while I’m at it I might as well make some raspberry and cream ones too, non?
I forgot that adding food coloring/flavorings made them become even more fussy… And so I ended up with 1/4 of them being cracked with weird feet. Just chomp them up like they never happened.
Raspberry & Cream or Raspberry & Chocolate Macarons
- Raspberry & Cream or Raspberry & Chocolate Macarons
for the macarons
- 4 oz almond flour
- 8 oz powdered sugar
- 4 egg whites
- 1 1/2 oz granulated sugar
- 5 drops food coloring
for the cream
- 1/2 cup cream
- 1 tbsp sugar
for the ganache
- 1/2 cup chocolate
- 2 tbsp milk
- 10-20 raspberries
Mix the granulated sugar with the food coloring. Leave to dry for 15 minutes.
Sift the powdered sugar and almonds together. In another bowl, beat the egg whites with the colored sugar until stiff peaks form and when bowl is tipped upside down, the egg whites don't drop out.
Fold the two mixtures together until they form a lava-like consistency and when a tip of the batter can melt away within 20 seconds. Don't make it so thin that it melts away right away because then you've over mixed it and won't come out right.
Pipe 1 inch rounds onto a baking sheet and let them rest for 30 minutes. Bake at 300 F for 18 minutes.
Let them cool.
Meanwhile, make the cream filling and the ganache. For the cream filling, beat the cream and sugar until it forms stiff peaks. Don't over beat it or else you'll end up with butter and very sweet buttermilk. For the ganache, heat the milk in the microwave until hot, about 30 seconds. Add in the chocolate and wait for about 1 minute. Stir until smooth. If not smooth after 5 minutes, heat it up at 15 second intervals and stir until smooth. Chill for 30 minutes, or until thick.
To assemble, match similar sized macarons in pairs. Then in one put a dollop of ganache or cream on a macaron. Place half of a raspberry on that filling and top with the other macaron from the pair.