Country :

Chasing excellence since 1966

You confirm you are aged 18 years or over, are of legal drinking age and that any purchases you make will be for personal use only. By selecting the “Remember Me” option, you consent to us using cookies to remember the validation of your year of birth. See our Privacy Policy for information on how we handle your personal information.

Raspberry and White Chocolate Macarons

Raspberry and White Chocolate Macarons

Serves: 36
Prep: 30 mins
Cook: 15 mins

Directions

For the Macarons:

Combine the almond meal and icing sugar in a food processor until finely ground, then sift three times. Set aside.

Beat the egg whites until soft peaks form. Add caster sugar one spoonful at a time, whisking between additions, until the mixture is thick and glossy.

Add the raspberry puree then gently fold the almond mixture into the meringue in batches until everything is fully incorporated, taking care not to over-fold.

Using a plain piping bag with a 1cm nozzle, pipe even 3 cm rounds onto oven trays lined with a double layer of baking paper. Leave to dry at room temperature for 1 to 4 hours until a slight crust forms.

Bake at 140°C for about 10 to 12 minutes until firm but not browned. Cool completely at room temperature before filling.

For the White Chocolate and Raspberry Ganache Filling:

Heat the cream to just below boiling point. Remove from the heat. Break the white chocolate into pieces and add to the cream. Allow to melt in and stir until smooth and glossy. Cool in the refrigerator for 2 hours or more, then swirl through the crushed raspberries. Sandwich between two macarons and refrigerate until set.

Serve to your sweetheart with a glass of Wolf Blass Red Label Pink Moscato for a blissful Valentine’s Day treat.
RRP (750 mL)
$14.00
750 mL
$14.00
6 x 750 mL
$84.00
View Wine Pairing

Product bundle contains...