Tag Archives: Ganache montée

Raspberry and rose macarons

At the moment, I spend most of my time in the kitchen practicing for my cookery classes. Since I’ll be doing a Macarons class in May, I got a head-start practicing these because they can be quite finicky and I also need to make sure I can do those in less than 2 hours! I have already given you the recipe for chocolate, lemon and salted butter caramel ganache, here is one using fruits: raspberry and rose ganache. It’s absolutely delicious with a slight hint of rose going through it, which marries very well with the raspberry.

RaspberryMacaron_001

RaspberryMacaron_002 RaspberryMacaron_004

Ingredients

For the macarons, follow the recipe here or here.

50g white chocolate (chopped into small pieces)
30g single cream
70g raspberry puréed and sieved
1 or 2 drops of rosewater
Single cream (weight depending on the ganache weight)

Method

  1. Boil the cream, then add 1/3 at a time onto the white chocolate while mixing vigorously with a wooden spoon, a bit like making mayonnaise. The mixture must be shiny and smooth.
  2. Add the rosewater (careful, less is more with rosewater!) and raspberry coulis, mix well but try not to add air into the mixture.
  3. Leave to cool in the fridge for a few hours.
  4. Weigh the ganache and add half its weight in single cream. Whip together until it thickens and forms soft peaks.
  5. Fill the macarons and leave to rest in the fridge for at least 24 hours before eating (I know, the torture of it!).