Today I am baking Orange Macarons with White Chocolate Raspberry Ganache and gift-wrap them individually. These fancy macarons, sandwiched with gorgeous ganache, are just too cute idea for gifts! Don’t get overwhelmed by fancy, it is so easy to make this recipe! They look fancy but you can do it too. There is really not that much work involved, just some extra time to leave the macarons at room temperature to form a thin crust before baking them.
There are a couple of tips I would like to share with you to get that perfect, glossy, no cracks, crisp shell and still soft inside:
- Once you have pipped the mixture, tap firmly the tray onto your bench top to settle the macaron mixture and to get rid of any air bubbles.
- To get that glossy crust of the macarons, allow them to stay at room temperature, before baking them, to form a thin crust. You can allow between 1 hour to 4 hours depending on your time constraints. I tried leaving them for 1 hour and it worked perfectly. To check the crust, there should be no mixture sticked to your fingertips, when touching the macaron mixture.
- Halfway through the baking process, rotate the tray in the oven just in case, so you won’t end up with some of them a little bit more brown than the others.
- 3/4 cup confectioner's sugar/ icing sugar
- 1 cup almond meal/ ground almonds
- 2 eggwhites at room temperature
- 1/4 tsp cream of tartar
- 2 tbsp sugar
- 1/2 tsp finely grated orange rind
- 3 tbsp heavy cream
- 115 g 1 pack white chocolate, chopped
- 50 g fresh raspberries/ frozen raspberries defrosted, chopped
- red food coloring
- Prepare 2 large oven trays with baking paper.
- Combine confectioner's sugar/ icing sugar and almond meal in a small bowl. Finely sift the dry mixture into another large bowl.
- Put eggwhites and cream of tartar in a separate large bowl and beat, using an electric mixer, until soft peaks form. Add sugar, 1 tbsp at the time, betting well until sugar dissolves. Fold the almond mixture and orange rind into eggwhite mixture and stir gently until combined.
- Spoon mixture into a pipping bag or Ziploc bag and pipe 1 inch/ 3 cm discs, spaced apart onto prepared trays.Gently flatten any peaks with a damp finger. Set trays aside uncovered, at room temperature for 30 minutes or until macarons form a thin crust.
- Meanwhile, preheat the oven at 300F/ 150C.
- To make the ganache, put cream in a small saucepan over a medium heat and cook for 1 minute or until hot, don't boil. Remove from heat and stir in chopped chocolate. Stir until mixture is smooth and glossy. Stir in chopped raspberries too and 1-2 drops red food coloring. Refrigerate for 20 minute or until mixture reaches a spreadable consistency.
- Bake macarons for 15-20 minutes or until dry at touch. Set aside to cool completely before peeling them from baking paper.
- Assembly the macarons, spreading white chocolate raspberry ganache onto half the macarons, then sandwich with remaining macarons.
This recipe was adapted from Better Homes and Gardens, December 2011.