Chili Raspberry Macarons
Macarons are one of the best-known desserts in French pastry, made with many different flavors. This chili raspberry version combines the freshness of raspberries with the mild spiciness of chili, creating a truly special sweet treat. The fruity, spicy filling and the crunchy macaron shells create a perfect harmony, resulting in a truly exciting dessert.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift the almond flour and powdered sugar together in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar until you have a glossy, stable meringue.
2
Gently fold the almond flour mixture into the meringue until the batter is smooth and silky. Be careful not to overmix, as the macarons will not rise properly.
3
Using a piping bag, pipe even-sized circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are slightly crisp on the outside and still soft on the inside.
5
For the filling, heat the heavy cream, then pour it over the finely chopped white chocolate. Stir until completely melted, then let it cool.
6
Mash the fresh raspberries with a fork or blend them, then stir them into the chocolate cream. This will add a fruity, fresh flavor to the filling.
7
For the chili flavor, grate a small piece into the chocolate-raspberry cream to add a mild spiciness to the punchy flavor.
8
When the chocolate cream has thickened, use a spoon or piping bag to fill one half of the macarons with the cream, and place another macaron shell on top to form a sandwich.
9
Serve the finished macarons on a platter and let them rest in the refrigerator for a few hours to allow the flavors to meld.
