Caster Sugar
The fine crystal of Chelsea...
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Biscuits
Raspberry and White Chocolate Macarons
45 mins
20 mins
Hard
16
Macarons are an absolute delight and well worth the extra effort they take to make. Treat yourself!
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- Ingredients
- Method
Ingredients
- 3 large egg whites, at room temperature
- ¼ cup (60g) Chelsea Caster Sugar
- Few drops pink food colouring
- 1¼ cups (190g) Chelsea Icing Sugar
- 1 cup (120g) ground almonds
- 1 tsp finely grated lemon rind
Raspberry Cream Filling
- ¼ cup (60ml) thickened cream
- 150g white chocolate, coarsely chopped
- 45g frozen raspberries, defrosted and crushed
Additional tips
Unfilled macarons can be stored in an airtight container at room temperature for a few days. Keep the filling in the fridge until required.
Any leftover filled macarons should be stored in the fridge.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
24
What did you think of this recipe?
person
they were soooo good
5
Darlene
Everyone rave for this recipe.. very easy too and yummy
4
Unknown
Finally the best macarons I've made so far. Thanks
5
Unknown
Easy to make and they taste very good.
5
Lizzie
Good recipe.
5
Roshi
Made these for the very first time and it turned out so well!! What a full proof recipe! Really enjoyed baking these for the family and they were just eaten up as quickly as they were made!
5
Emma
❤️ ❤️ ❤️
5
person
they were soooo good
5
Emma
❤️ ❤️ ❤️
5
Lyndelle
This recipe doesn't work. The temp is too high, the cooking time too long and the standing time too short. Utter rubbish, recipe needs work.
1
Method
Line two baking trays with baking paper.
Beat egg whites in small bowl with electric mixer until soft peaks form. Add Chelsea Caster Sugar, a tablespoon at a time, beating until mixture is thick and glossy (2-3 minutes). Beat in food colouring.
Sift icing sugar and almond meal three times through a coarse sieve. In two batches, fold icing sugar/almond mixture and lemon rind into the egg white base. Continue folding the mixture just until you can drizzle the macaron batter off the end of your spatula in the form of a figure 8. Be careful not to under or over mix.
Fill a large piping bag fitted with a 2cm plain tube. Pipe 3cm rounds onto prepared trays, allowing space around each macaron. Tap trays on bench so macarons spread slightly. Stand for 30 minutes on bench to form a crust.
Meanwhile, preheat oven to 150ºC conventional (130ºC fan forced).
Bake macarons for 20 minutes. As they bake, they should form feet. They are done when the top of the macaron seems set and is no longer wobbly. Leave to cool on trays.
Raspberry Cream Filling
Bring cream to the boil in small saucepan. Remove from heat, add chocolate, and stir until smooth. Allow to cool. Stir through raspberries. Refrigerate until required.
Just before serving, sandwich macarons together with raspberry cream.
Additional tips
Unfilled macarons can be stored in an airtight container at room temperature for a few days. Keep the filling in the fridge until required.
Any leftover filled macarons should be stored in the fridge.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
24
What did you think of this recipe?
person
they were soooo good
5
Darlene
Everyone rave for this recipe.. very easy too and yummy
4
Unknown
Finally the best macarons I've made so far. Thanks
5
Unknown
Easy to make and they taste very good.
5
Lizzie
Good recipe.
5
Roshi
Made these for the very first time and it turned out so well!! What a full proof recipe! Really enjoyed baking these for the family and they were just eaten up as quickly as they were made!
5
Emma
❤️ ❤️ ❤️
5
person
they were soooo good
5
Emma
❤️ ❤️ ❤️
5
Lyndelle
This recipe doesn't work. The temp is too high, the cooking time too long and the standing time too short. Utter rubbish, recipe needs work.
1
ingredients
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
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