Prep time: 20min Cooking: 30min
Yield: 60 finished macaron
Raspberry rose ganache
- Combine the raspberry puree and cream in a saucepan over medium to low heat. Bring to a simmer.
- In a separate bowl combine the trimoline, chocolate and salt. Pour in the hot cream mixture and stir to combine.
- Emulsify using a stick blender until silky. Add in the butter and emulsify until smooth.
- Lastly mix in the rose water and mix to combine. Pour mix into a rectangular dish, cover the surface with cling wrap and chill overnight in room temperature or chill in the fridge until a pipable consistency.
Pink macaron shell
- Preheat oven to 150ºc Fan force for domestic ovens or 130ºc, Fan speed 1, 50% extraction for commercial ovens (Unox bakers top).
- Combine vanilla tant pour tant, egg whites (A) and gel food colouring in a medium to large bowl. Using a spatula mix until a paste forms. Do not overmix. Set aside.
- Combine the caster sugar and water into a saucepan. Mix once and place over medium to low heat. Cook the sugar mixture until it reaches 118ºc, do not stir.
- Meanwhile pour the egg whites into a stand mixer bowl fitted with a whisk attachment.
- Once the sugar syrup has come to 118ºc, remove from the heat and allow the bubbles to subside. Meanwhile beat the egg whites on high until frothy and turns white, do not overmix.
- Decrease the speed to medium and gradually stream in the sugar syrup mixture. Once all the sugar syrup is poured, beat on high until it triples in volume and produces a thick marshmallow like texture meringue.
- Fold in 1/3 of the meringue
- mixture into the almond paste, mixing well until combined.Fold in the next 1/3 and fold until combined. Repeat with the remaining meringue and fold until the mixture drops like lava when lifted using a spatula.
- Transfer mix into a piping bag and pipe 4cm rounds onto prepared baking paper. Making sure to pipe 1.5cm-2cm apart. Sprinkle with dried rose petals.
- Reduce the oven temperature to 130ºc and transfer trays into the oven. Bake for 15-20 minutes or until firm to the touch.
- Allow to cool down before peeling off the paper.
Assembling the macaron
- Assemble the baked and cooled macaron shells onto a bench top with one top facing upwards and another below facing with the flat side up.
- Transfer ganache into a piping bag and pipe a dollop on top of the flat macaron shell. Sandwich with the other half of the shell and gently press together. Repeat to all the macarons and refrigerate the macarons overnight for the best results.
- Macarons can be frozen after assembly for up to 1-2 months in an airtight container.
Raspberry rose ganache
140g Raspberry puree
160g Thickened cream
34g Trimoline (can be replaced with glucose syrup or honey)
10g Rose water
345g 54% dark chocolate
3g Sea salt flakes
Pink Macaron shell
600g Vanilla Tant pour tant (recipe in basic macaron vanilla shell)
110g egg whites (A)
300g caster sugar
110g egg whites (B)
2g pink food gel colouring
100g dried rose petals