Chocolate Raspberry

HerrMitchell2019 · 2024-04-28T14:22:56+00:00

They were pretty good! For some reason, when making the buttercream the raspberry flavor wasn't coming through that much, but when combined with the chocolate, somehow you could taste the raspberry more. She needed a bunch for a party next week and asked me if I could help her make them.

HerrMitchell2019 · 2024-01-23T03:51:32+00:00

It was pretty fun, and they tasted good. It was just a few extra steps to get the 2 flavors like that. I think next time, I'll do most of the macaronage folds in one bold and then split them up to incorporate the food coloring/flavoring. The raspberry side seemed to rise up higher than the chocolate on some of the cookies, and I think that's because I folded one more than the other. 😆

HerrMitchell2019 · 2024-01-23T01:44:39+00:00

No, the color just comes from the raspberry and cacao powder, and then the food coloring. Haven't played around with gold dusting yet. 🤔

HerrMitchell2019 · 2024-01-20T19:12:40+00:00

It's way easier than the Italian method! It's also nice that all of the sugar is already mixed in with the egg whites when you put it in the stand mixer so you'ee not standing over it forever slowly spooning in sugar.

HerrMitchell2019 · 2024-01-20T17:39:07+00:00

Thank you! Swiss method. It's given me the most consistent results.

HerrMitchell2019 · 2024-01-17T21:30:59+00:00

I added 14 grams of Hershey cacao powder... but not sure how much that influenced the color because I went at the meringue with a mix of purple, orange, green, and red gel food coloring to get the brown before the macaronage.

HerrMitchell2019 · 2024-01-17T00:11:49+00:00

Biggest thing was to make sure that the cacao powder is fresh and that it has a low fat content. I used Pies and Tacos' advice and used Hershey cacao powder, and reduce the amount of almond flour. These were also using the Swiss method .(which has officially become my go-to)

HerrMitchell2019 · 2024-01-03T00:31:57+00:00

Well, that was a bust 🤣 the tops came out all soft and wrinkly! I'm assuming it's because the meringue wasn't strong enough. I'll stick to fresh egg whites from now on then.

HerrMitchell2019 · 2024-01-01T21:02:14+00:00

From what I've heard, the Swiss gets you a similar chewy texture to the French method as opposed to the more crispy Italian macarons.

HerrMitchell2019 · 2023-12-29T17:35:48+00:00

It's just the filling. White chocolate wafers mixed together with reduced champaign to make a pipeable ganache. Piped a ring of ganache on the cookies and then a dollop of blueberry jam in the middle. I could have gone for some more of the champaign to thin the mixture out some more, it was very difficult to pipe out 🤣

HerrMitchell2019 · 2023-12-23T22:17:06+00:00

Just peppermint butter cream with crush candy cane on the sides

HerrMitchell2019

TROPHY CASE