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Before starting this Raspberry & Chocolate Macarons recipe, make sure you have organised the necessary ingredients for the milk chocolate crémeux.
For the milk chocolate crémeux: In a saucepan, pour the whipping cream, the whole milk...
... and glucose syrup.
Bring to a boil.
Combine the egg yolks with a whisk.
When the milk reaches 35/40°C...
... pour a small amount in the egg yolks and whisk.
Add the egg yolk preparation to the boiling milk and cream...
... and cook 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon). The temperature shouldn't exceed 80 or 85°C.
I recommend using a digital thermometer for this operation.
When cooked, pour the preparation over the milk chocolate couverture, passing it through a chinois or fine sieve.
Gently combine with a rubber spatula.
Pour the chocolate crémeux in a high, narrow recipient (jug with pouring spout).
Process with a hand blender until smooth and homogeneous.
Transfer into a recipient...
... and place cling film on the surface of the cream. Reserve in the fridge overnight.
For the macaron shells: Organise all the necessary ingredients.
Sift the tant pour tant...
... over a sheet of greaseproof paper.
Pour the water in a saucepan...
... and add the castor sugar. Place over medium heat until you obtain a cooked sugar.
In the meantime, tip 75 grams of egg whites in the stand mixer recipient.
When the sugar reaches 105/106°C...
... turn the mixer on and beat the egg whites until firm. The egg whites should be at room temperature.
Continue cooking the sugar until it reaches 118°C. I recommend using a digital or laser thermometer for this operation.
Gradually add the cooked sugar to the beaten egg whites, pouring it against the inner side of the bowl. During this operation, make sure the mixer is set on low speed to ensure a good incorporation of the sugar.
When homogeneous, add the colouring powder. Preferably, use a water-soluble colouring powder.
Colouring powders are very effective. I recommend working with very small quantities, Add some red colouring with the tip of a knife.
If necessary, adjust the colour intensity by adding more powder...
...but make the powder is completely incorporated first. Add a few drops of raspberry flavouring to flavour the shells. Continue beating the pink meringue until cooled down completely.
Meanwhile, combine 75 grams of egg whites with the sifted tant pour tant.
The ingredients should form a paste that is quite compact and homogeneous.
Gradually incorporate the Italian meringue to the tant pour tant and egg white mix.
Use a rubber spatula or dough scraper for a gentle operation. The consistency should be semi-liquid.
Pour the macaron batter into a piping bag fitted with a plain nozzle.
Place a Silpat macaron sheet on a Silichef perforated baking sheet.
Pipe the macaron preparation, using the printed shapes as a guide. This will help you create perfectly round and regular macarons.
Tap the baking sheet on your workbench a couple of times to create a smooth surface.
Bake at 160°C (gas 3) for 10 to 12 minutes, preferably in a fan-assisted oven.
When cooked, remove from the oven. Leave to cool before you remove the macarons from the mat.
A perfect macaron shell should develop a textured foot (or crown) all around the base.
Assembling the macarons: Scoop the milk chocolate crémeux into a piping bag. Pipe a small knob of chocolate filling on the flat of a macaron shell.
Place another macaron shell on top, so that the flat side is in contact with the chocolate cream. Press gently.
Arrange the macaron in a clear box if you're making them as a gift. Depending on the type of filling, the macarons might need to be stored in the fridge (as it is the case for this recipe with the milk chocolate crémeux).
Repeat with remaining macaron shells and filling. Enjoy this delicious treat!