Giant white chocolate and raspberry macaroon

Giant white chocolate and raspberry macaroon

How about starting the week on a gourmet note, with this giant macaroon. Tired of the ambient gloom! And the rotten weather that we are told for this week will not help anything.

Macaroons have been the heyday of baking blogs for a long time. I tried it myself, before I couldn’t see them anymore. I overdosed. Since then, I eat it from time to time, bought in a nice address, and it suits me very well. I don’t think I will do it again.
All the same, making a giant macaroon had been tempting me for a long time. I finally got started this weekend.

On the other hand, let’s be clear, I didn’t want to fall back into the nice thing to do and take my head. This recipe is easy and stress free. Because the giant macaroon is much less demanding than the little ones. These must be absolutely perfect, very smooth and shiny, very round and with a pretty collar. For the giant version, I wouldn’t say we don’t care, but almost. Mine is far from exemplary, but I find that presented as a cake, it’s not a problem. The taste is there, and that’s the main thing. I love the charm of irregularity.

I chose to make Pierre Hermé’s recipe. Maybe because the last macaroons I tasted came from his house. And honestly, what happiness!
I don’t think I’ve ever tried this recipe before. I had no difficulties. But, clearly I had forgotten that there is so much sugar in macaroons. With the filling, you get something 10,000 calories a spoon. But hey, once in a while, in case of low morale, it’s allowed, right?
For the filling, I chose a whipped white chocolate and tonka bean ganache and a raspberry confit. I promise, I haven’t abused any off-season raspberries. Puree and frozen fruit are our friends.

Result, I am very happy with this macaron. We forgive him his side a little, a lot sweet. And question of realization, it is a recipe relatively easy to make and finally fast. Everything is done the day before. On the day, the assembly is very simple. It is good to leave it at least half a day in the fridge so that the flavors and textures are at their best.

Giant white chocolate and raspberry macaron:

(According to Fashion Cooking)

165g ground almonds
165g icing sugar
165g sugar
55g water
55 + 55 g egg whites (“aged” for a few days in the fridge)
20g sugar
1 pinch of salt

Very lightly mix the almond powder and the icing sugar, then sift.
To book.

In a saucepan, heat the water and sugar to 113°C.

At the same time, put 55 g of egg white, 20 g of sugar and a pinch of salt in the mixer. Start beating at slow speed.
When the syrup reaches 100°C, set the mixer to medium speed.
Pour the syrup at the right temperature over the whipped egg whites. Continue beating on medium speed until mixture is cold.

Then add the remaining 55 g of egg whites and beat for 15 seconds.

Add the almond powder and sugar mixture to the bowl all at once.
Using a spatula, macaroon until you have a smooth mixture. I voluntarily stopped a little earlier, hence the somewhat rustic side of my macaron.

Preheat the oven to 140°C.

Using a round pastry bag, pipe two 19 cm macaroons onto a sheet of baking paper. You can also make a few small ones that will be used to test the cooking.

Cook for about 25 minutes. Open the oven door from time to time.

Let cool. It can be saved for the next day.

Giant white chocolate and raspberry macaroon

White chocolate and tonka bean whipped ganache:

135g white chocolate
300g cream
1/2 tonka bean
Melt the chocolate and 100 ml of cream in the microwave, in 20 second increments.
Mix well.
add the finely grated tonka bean and the remaining cold cream.
Refrigerate overnight.

Raspberry confit:

250g raspberry purée
30g brown sugar
3 g NH pectin
Cool the puree in a saucepan.
Add the sugar and pectin mixture in rain. To mix together.
Let boil for about 2 minutes.
Leave to cool before pouring into a circle of 14 cm covered with film.
Refrigerate overnight.


Whip the ganache as for whipped cream and put it in a piping bag.
Spread a layer of ganache on the first macaron. Gently place the raspberry confit.
Pipe the ganache around and cover the confit.
Cover with the second macaron and press lightly.
Refrigerate until tasting. Carefully cut with a serrated knifens press.

Giant white chocolate and raspberry macaroon

To finish: this cake will be good for 8/10 people.

For this macaroons recipe, you will need a thermometer, and a Kitchenaid type food processor is a plus.
I advise you not to add dyes. They no longer have the coast today. We definitely prefer something more natural.
Trace 19 cm circles on the back of your baking sheet. Thus, it is easier to have identical and round macaroons.

Choose a good chocolate.
You can also take vanilla if you don’t like tonka bean.

NH pectin is ideal for a perfect confit. You can take gelatin or agar-agar but the result will not be the same. Vitpris may be fine, but I don’t know the dosage.

The macaron needs to spend some time in the fridge after assembly.
I think I even found it better after 24 hours. The photo of the cut cake was taken the next day. The shell is more humid, while remaining crispy on the outside.

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