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.
Level:
Medium
Makes:
Recipe for 25 macarons

Satongo chocolate cream

Ingredients: Satongo chocolate cream

  • 14.1 oz
    pastry cream

Preparation: Satongo chocolate cream

Heat slightly.

Ingredients: Satongo chocolate cream

Preparation: Satongo chocolate cream

Melt (50°C) and add.

Ingredients: Satongo chocolate cream

  • 1.7 lb
    whipped cream

Preparation: Satongo chocolate cream

Fold in.

Raspberry jam with seeds

Ingredients: Raspberry jam with seeds

  • 1.1 lb
    fresh raspberries
  • 14.1 oz
    sugar
  • 1 pod(s)
    Vanilla

Preparation: Raspberry jam with seeds

Heat up in the same pan and simmer for approx. 5 minutes.

Macaroons

Ingredients: Macaroons

  • 13.2 oz
    granulated sugar
  • 2.8 oz
    water

Preparation: Macaroons

Heat to 118°C.

Ingredients: Macaroons

  • 11.6 oz
    egg white

Preparation: Macaroons

Whisk until stiff and delicately add the sugar. Beat until a smooth meringue.

Ingredients: Macaroons

  • Q.S.
    red colourant powder

Preparation: Macaroons

 
Add.

Ingredients: Macaroons

  • 1.6 lb
    equal quantities of ground almonds and icing sugar

Preparation: Macaroons

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.

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. 
Leave to cool and dip half in the milk chocolate. 
Decorate to taste. Here, we have used IBC transfer sheets (ref. 6270I6) and silver leaf.