Raspberry and chocolate macaron pastry
Although it's a great dessert for Xmas, this recipe works all year round. Depending on the way you decorate and finish this macaron, it will fit any occasion or season. What's the secret? It must be that timeless combination of dark chocolate ganache and the crisp acidity of the raspberry marmalade. Add that to a macaron that's crisp and brittle on the inside and tender on the outside, and there's your instant classic.
Recipe
Satongo chocolate cream
| ingredients | preparation |
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Heat slightly. |
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Melt (50°C) and add. |
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Fold in. |
Raspberry jam with seeds
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Heat up in the same pan and simmer for approx. 5 minutes. |
Macaroons
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Heat to 118°C. |
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Whisk until stiff and delicately add the sugar. Beat until a smooth meringue. |
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Add.
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Add and mix in. |
Spoon individual spoonfuls onto baking trays covered with baking paper and leave to form a crust for 20 minutes. Sprinkle with red crystal sugar. Cook for 20 minutes in a fan oven at 140°C. |
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Finishing and presentation
Top a macaroon disc with the raspberry jam, sprinkle over the seeds and pipe on the chocolate cream. Cover with a second macaroon disc. |
