Ingredients (makes 45 macaron cookies)
For the macaron shells:
- 160g egg whites dived to two
- 200g white granulated sugar
- 50ml water
- 200g almond flour/ground almonds
- 200g powdered sugar
- gel food coloring, pink & orange/yellow
- drop of raspberry extract
- drop of lemon/orange extract
For the filling – white chocolate ganache with grated orange peel & raspberry jam.
- 150g white chocolate
- 60ml heavy cream
- zest of half an orange
- raspberry jam
Instructions – Italian method
- Preheat oven to 160°C. Prepare two baking sheets with baking paper or silicone macaron baking sheets. For multicolored shells you need three piping bags.
- Divide your egg whites to two, leaving 80g aside and placing 80g in your mixing bowl.
- Place the granulated sugar and water in a pot and put it on the stove on medium heat, at the same time start whisking the egg whites in your mixing bowl in medium high speed.
- When the sugar and water mixture starts to boil let it boil for one minute until it comes a thick syrup then lower the whisking of your egg whites to low speed and slowly pour the syrup in the foam.
- Turn whisking on high speed and continue whisking for about 5 minutes until you get stiff and glossy peaks.
- Meanwhile mix your almond flour and powdered sugar until incorporated, then add your second part of egg whites in.
- For two different flavored and colored batters divide the whisked egg whites to two adding two drops of raspberry extract and a drop of pink gel food coloring in one half and two drops of lemon/orange extract and a drop of orange/yellow gel food coloring in the other half. Mix each until you get an even pastel colored meringue.
- Divide the almond-sugar-egg white paste also to two. Then fold the paste into the meringue by gently mixing it, Italian meringue is a lot more stable than French and it’s not as prone to over mixing, still keep strokes to minimum mixing until evenly incorporated. Repeat the same for your second mixture.
- For intense colors add few drops of the same pink gel food coloring in your piping bag about 5 cm from the top for pink mixture and add about half of your pastel pink mixture in the bag without pushing just yet. Do the same for your orange/yellow mixture and then place both piping bags inside a third one through which you start slowly piping it on your baking paper/silicone macaron mat.
- Continue piping until your mixture runs out then put new drops of coloring in the bags before placing the rest of mixture and piping out the next set of macarons.
- Macarons with Italian method do not need to sit before baking, get rid of possible air bubbles by lifting your baking sheet 10 cm and dropping it on a flat surface, do that few times and you are ready to bake the macarons. Just lower the temperature of your preheated oven to 150°C and bake in the middle of the oven for 18 minutes.
I prefer baking one baking sheet at time but you may also bake two at time using fan oven.
- Take it out from the oven and let them cool down for about 5 minutes before peeling away.
If they don't come off easily placing the baking sheet in freezer for few minutes will help by making them pop out.
- Once all your macarons are baked and cooled down it’s time to prepare your ganache.
- Place the heavy cream in a small sauce pan and bring to boil
- Break the white chocolate into pieces and place in a small bowl
- Pour the hot cream over the white chocolate leave it for a minute and then mix. If the chocolate does not melt completely you can warm it in microwave for 10 seconds and mix again until all chocolate melted and you got nice even ganache.
- Add the orange zest in the ganache, mix and place it in a piping bag.
- Pipe out circles of the ganache onto the flat side of a macaron and place some raspberry jam (preferably one with no added sugar) in the middle and top with another macaron to make a sandwich.
The feet did not turn as nice as I would have wanted, possibly caused by the added flavoring in the mixture but I know it was worth it as my husbands first words after tasting a macaron out of the oven were “explosion of flavors” 🙂