Raspberry Macarons

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    293
based on 4 ratings

A sweet treat made from a base of meringue and ground almonds. These can be flavoured and coloured in any way you like.

recipe updated Apr 25, 2024

Ingredients

  • White chocolate icon
    White chocolate
    100 g
  • Icing sugar icon
    Icing sugar
    205 g
  • Ground almonds icon
    Ground almonds
    190 g
  • Egg white icon
    Egg white
    145 g
  • Food coloring icon
    Food coloring
    ¼ teaspoon
  • Caster sugar icon
    Caster sugar
    190 g
  • Water icon
    Water
    60 g
  • Seedless raspberry jam icon
    Seedless raspberry jam
    50 g
  • Whipping cream icon
    Whipping cream
    50 ml

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Bar spoon
  • kCook icon Kenwood Chef
  • kCook icon Baking tray - large
  • kCook icon Food processor attachment
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Piping bag
  • kCook icon Cooling rack
  • kCook icon Heatproof bowl
  • kCook icon Saucepan - small
  • kCook icon Piping bag

Step preview

  1. Line a baking tray with a non- stick macaron baking mat
  2. Assemble the Food Processor attachment to the machine
  3. Fit the knife blade to the Food Processor bowl
  4. Add icing sugar and ground almonds to the Food processor attachment
  5. Blend until fine crumbs form
  6. Remove the Food processor bowl from the machine
  7. Sift mixture into large mixing bowl through a sieve
  8. Add egg white to the large mixing bowl
  9. Mix until combined
  10. Add food coloring to the large mixing bowl
  11. Mix until well combined
  12. Cover with plastic wrap then set aside
  13. Add caster sugar and water to a clean saucepan
  14. Heat until bubbles form - medium heat
  15. Remove from the heat and leave to cool until the syrup reaches 118 °C
  16. Attach Whisk
  17. Add egg white to the Kenwood Bowl
  18. Whisk with splashguard fitted until soft peaks form - Speed 5
  19. Pour syrup into Kenwood Bowl slowly while machine is running
  20. Mix until stiff - Speed 5
  21. Add one spoonful meringue to large mixing bowl
  22. Mix the spoonful of meringue into the pink almond paste to loosen
  23. Transfer the rest of content of Kenwood Bowl to large mixing bowl
  24. Fold gently
  25. Transfer mixture to piping bag
  26. Hold the piping bag vertically over the centre of a circle drawn on the parchment paper
  27. Pipe mixture onto baking tray
  28. Use a dampened finger to smoothen the surface of the macaron
  29. Bang the baking tray on the work surface multiple times to bring any air bubbles to the top
  30. Use a skewer to tease out bubbles or holes
  31. Let rest - 45 min
  32. Pre-heat oven - 160°C
  33. Bake - 12 min, 160°C
  34. Remove from oven
  35. Slide the macarons and parchment paper off the baking tray
  36. Transfer cookies to cooling rack and let cool
  37. Add seedless raspberry jam and white chocolate to a clean heatproof bowl then set aside
  38. Add whipping cream to a clean saucepan
  39. Heat until boiling - medium heat
  40. Pour cream into chocolate mixture
  41. Leave - 1 min
  42. Stir until well combined
  43. Transfer chocolate mixture to piping bag
  44. Chill in fridge until firm
  45. Retrieve the chilled ganache from the fridge
  46. Pipe filling onto inside of macaron shell
  47. Place another macaron shell on top
  48. Chill in fridge until set
  49. Serve
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