Announcement

This site will be migrating to a new address.
Please visit me at @Køkken and change your subscription to this blog to my RSS Feed

You Will Be Redirected!

Please do not leave any more messages on this blog. I will not be publishing or responding to any more comments left here. You will be automatically redirected to http://www.atkokken.com All posts have been migrated. You will be able to locate any posts by performing a quick search at my new site. Thank you.

Wednesday, July 27, 2011

Raspberry White Chocolate Macarons

Macarons 11

Macarons 10

Here's one for the Sweet Tooth Fairy. Without cocoa powder to neutralize the sweetness of the macaron shell, this biscuit is sweeter than the Chocolate Macarons I had made earlier. (Actually strangely enough, I found that as you let the macarons age for a few days, they became less sweet, so the chocolate macarons were really quite perfect after they have sat out 3-4 days in the fridge. )  With the Raspberry White Chocolate filling, the sweetness level was propelled to astronomical level. In the spirit of research and experimentation, I had only made a few macarons with the Raspberry White Chocolate filling recipe I found in Australian Women's Weekly 'Macarons & Biscuits'.  I filled up the rest of the biscuit stock with the dark chocolate ganache.

One of the challenges I had faced many years ago when I managed to achieve consistent macaronage was to get the perfect pastel shade cookie without browning. Pretty peaches, Bubblegum pinks and Melon greens were what I was after. Hence, when I was sure that macaronage was still within my reach last week, I couldn't wait to get them out in every bubble gummy shades... First up, is of course, the girly pink colour. I baked these at 155C without using the fan mode and left them on the lowest rack in the oven.  They turned out quite decent with very little browning.

So if you have a weakness for anything sweet and pretty, this one's for you.

Macarons 6 (250)
Recipe ( I had used Trissa's Recipe which uses the French Meringue Recipe here)

Please refer to the recipe at Trissa's post. Her recipe has been tried and tested by many and I find it less troublesome to follow. A few points to take note :

1. I added the pink colouring after all the castor sugar has been added and the meringue is relatively stable.

2. I let the macarons dry out for 1.5 hours in an air conditioned room before baking. If you are staying in a cooler region with lower humidity you can cut down the drying time to 30mins.

Raspberry White Chocolate Filling (Australian Women's Weekly Macaroons & Biscuits)

60ml         Pouring cream
150g         White chocolate
1 tbsp        Raspberry Jam

1. Bring the cream to boil in a small saucepan. Remove from heat; add chocolate, stir until smooth. Stir in jam and tint with pink colouring. Refrigerate until spreadable.

2. Sandwich Macarons with filling.



33 comments:

Xiaolu @ 6 Bittersweets said...

Someone's got mac fever ;p. These look lovely!

Sneh | Cook Republic said...

OMG Shirley! These are gorgeous. Love the filling variations :-)

Shirley @ Kokken69 said...

@Xiaolu: haha, indeed..but I don't think it can be sustained because I don't quite enjoy eating them... They are just pretty to look at...

Anonymous said...

The macarons look so beautiful like store bought from Paris. Theresa

Jeannie said...

So pretty in pink! I love making them too and admiring them but not so much eating them because of the high sugar content.

Lisa H. said...

Beautiful Macs...
your mac fever is contagious Shirley ;P

Anncoo said...

So pretty to look at :) I've yet to make any macarons because of the high sugar content.

Zurin said...

i like pretty. yet again im tempted. very tempted. You are a master of macaroons now Shirley! perfection everytime !

travellingfoodies said...

very smooth looking shells with pronounced feet ;)

when you mentioned browning, you mean on the top or on the feet?

La Table De Nana said...

Pretty is right Shirley..so when are you opening a pastry shop?

Shirley @ Kokken69 said...

@Alan- I was more concerned about the top browning. The bottom browning, I believe can be controlled by using 2 silpat mats to line the tray so I am not so concerned.

Shirley @ Kokken69 said...

@monique- you are too flattering. I have no intention to go into business with my pastries... :) I don't believe I have enough talent to succeed in that field....

daphne said...

oooo that colour is so pretty! it appeals to me sooo much. You are doing such a great job with these macarons!

mycookinghut said...

Really pretty!!

Nitha said...

These are the kind that I really admire..Perfect ones

Look at the one at my space... something more like a cream biscuits :(

Joanne said...

I think you can officially say you've mastered the macaron. These are gorgeous!

Jo said...

Oooh Shirley, these are gorgeous. Have you now swopped Pierre Herme's cookies for macarons?

Quay Po Cooks said...

Shirley, these macarons look s PRO!! After I successfully make a REAL swiss roll, I will try making the macs again. If I fail, I come back here to look at yours to get the inspiration to try and try again.

Sonia (Nasi Lemak Lover) said...

This is perfect and pretty!

Shirley @ Kokken69 said...

@Jo- hahaha... Better yet, Pierre Herme's Macarons!

Allie said...

So sweet and pretty! I love your photography!

MaryMoh said...

Just beautiful! I wish I can make macarons like you!

Nitha said...

Thanks for the wonderful guidance Shirley.. Shall take care of those next time :)

lena said...

hi shirley, i just read your choc macaron's post and this one. Thanks for sharing all the tips and your thoughts here, will be useful when i attempt it one day!

maameemoomoo - a ½ food blog said...

You ladies got bitten by mac bug!

First dunno who, then you and then Lisa! Hehee.. Lovely looking macs. Wish u ladies stay nearby!

Mei Teng said...

I absolutely adore macarons. These are the new cupcakes!

Honey Bee Sweets said...

Oh my, this is indeed pretty in pink! So perfect too! I can't agree with you more, I don't fancy the sweetness but love the looks of a macaroon, lol!

Ellie | Gourmand Recipes said...

I have not baked macarons for a long time. Looking at delicious flavours make me want to bake them soon. xx Ellie

Janine said...

I understand what you mean by not being able to eat too many of them - I always want to bake macarons too, but I don't have a particularly sweet tooth, so I always have to find people to dump them to, so that I can do more experiments with my oven ;p Yours look like you've got it down pat though - they look really lovely with their feet and colors!

Millefeuille said...

They look as good as macarons from Laduree. I wonder if they taste as good as well. I've made macarons two times and each time they stick to the backing paper. how do you avoid that? It's so annoying...Greetings, Lidia

Shirley @ Kokken69 said...

@Lidia - I use a silpat mat which is possibly the easiest solution. When the macarons cool down completely, I just gently pull the mat away from the macarons. (Never peel the macarons away from the mat/paper) If the macarons' bottom still sticks to the parchment paper upon fully cooled, your macarons may not have been thoroughly cooked or dried before baking. Hope this helps.

Mei Teng said...

Hi, just to let you know I am out of blogosphere for good. But you can keep in touch by emailing me at foodientravel@gmail.com or drop by to view my images available for download at www.sxc.hu or www.rgbstock.com

hankerie said...

Thanks Kok Ken for your advice. I've finally managed to bake my macaron successfully, even some still have the crack but at least the nice feet developed. May I know your raspberry ganache is for how many macarons? I would like to have 8 to be filled :)

LinkWithin

Related Posts with Thumbnails