Chocolate macarons with fresh raspberries
A few years ago, no one even knew about the delicacy called macaron, but in recent years it has started gaining popularity. Today, this dessert is quite expensive, so if you'd like to enjoy it, I suggest mastering this simple and detailed recipe. The dessert is served cold and will be an exquisite addition to any festive table.
1. In a bowl, mix flour with powdered sugar and cocoa powder. Since almond flour is slightly oily, spread the mixture onto a baking sheet lined with parchment paper and place it in a preheated oven at 150°C (300°F) for 5 minutes.
2. Remove the mixture from the oven, sift it through a fine sieve, and transfer it back into a bowl. In a separate bowl, beat egg whites with sugar until a thick, fluffy foam forms.
3. Gradually add the egg white-sugar mixture to the dry ingredients, gently folding until a smooth, uniform batter is obtained.
4. Transfer the batter into a piping bag, pipe onto a parchment-lined baking sheet to form macarons, and let them sit at room temperature for 60 minutes until a skin forms on the surface.
5. After an hour, place the baking sheet in a preheated oven at 150°C (300°F) for six minutes, then take it out, flip the sheet over, and bake for another six minutes. Do not remove the macarons from the parchment immediately—let them rest for a few minutes.
6. For the filling: mix cream cheese with cream and sugar, and beat with a mixer until the sugar dissolves. Rinse fresh raspberries thoroughly and drain in a colander to remove excess water.
7. Pipe the filling onto one macaron shell, place a few raspberry berries on top, then cover with another shell.
8. When serving, decorate the macarons with grated white chocolate and fresh raspberry berries.
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