Raffaello Macarons
Raffaello confections were created by Ferrero and launched in 1990. The coconut and almond flavor profile has been popular worldwide ever since. Raffaello macarons combine the elegance of French macarons with the rich taste of coconut and almond, creating a truly delicious and creamy dessert. This version uses the flavors of coconut and almond in the filling to create a tantalizing treat.
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 to remove any lumps.
2
Whip the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm and hold its shape.
3
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to keep the mixture light and airy.
4
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper.
5
Let the macarons rest for 30 minutes to allow a skin to form on top before baking.
6
Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
7
Make the filling: combine the shredded coconut and heavy cream. In a mixing bowl, whip until light and fluffy.
8
Melt the white chocolate and gently fold it into the coconut cream mixture until smooth and creamy.
9
Once the filling is smooth, refrigerate for 10-15 minutes to firm up slightly.
10
Place the hazelnuts in the middle of the filling to enhance the flavor.
11
Once the macarons are cool, spoon the creamy filling onto one half, place a hazelnut in the center, and top with the other macaron shell.
12
Refrigerate the finished macarons for at least 1-2 hours to allow the flavors to meld together.
