This Raspberry Cheesecake Macaron Recipe By Chef Orna Larkin at The Intercontinental Dublin, is a beautiful and delicate dessert recipe, with a perfect pink macaron, filled with an indulgent, creamy raspberry and white chocolate cheesecake filling, complimented with raspberry sorbet and fresh raspberries. A true berry and dessert lover’s dream.
– 400g Granulated Sugar
– 200g Egg White
– 300g Ground Almonds (Finely Sieved)
– 300g Icing Sugar
– 100g Egg White to Adjust Consistency
1. Place the granulated sugar in a wide pan and add water until the sugar is just covered (the amount of water will not impact your final result; more water will simply take longer to boil off the sugar).
2. Bring the sugar and water to a boil, once it hits 110 degrees Celsius you can start to whisk the egg whites in a mixer.
3. When the sugar and water reaches 121 degrees Celsius, start pouring in a steady slow stream into your fluffy egg whites, keeping your mixer whisking the entire time at a medium pace. Once all of the sugar syrup is in the egg, turn your mixer up to full speed and whisk until cool.
4. Next sieve your icing sugar and ground almonds. If your ground almonds are not very fine, then make sure to weigh them after you sieve to make sure that you still have 300g once you have a fine powder.
5. Fold the Italian meringue into the ground almond sugar mixture. Once fully combined if your mix is very stiff you can add more un-whipped egg whites bit by bit until you have a mixture that looks smooth and relaxes back into itself when stirred. If when you stir it you can still see the direction that your spatula went, in your mix after 5 seconds, it is still too stiff, and more egg whites can be added.
6. Pipe your macarons using a round tipped nozzle onto a flat tray* with some baking paper, 8cm in diameter works nicely, and bake at 120 degrees Celsius for roughly 20 minutes, or until the macarons can be lifted easily from the baking paper.
*It is very important that your tray is flat, if there is a slight bend in your tray your macarons will not rise evenly.
Raspberry Cheesecake Filling
– 200g Raspberry Puree
– 200g Mascarpone
– 200g Cream
– 200g Cream Cheese
– 200g White Chocolate
1. Take 50g of the cream and heat it in a pot with the white chocolate until the chocolate is fully melted.
2. Whisk all other ingredients together until light and fluffy.
3. Fold in your white chocolate ganache to your cheese mixture until fully combined.
4. Leave in the fridge for one hour to set.
1. Place one macaron half on your preferred plate. Using a star tipped nozzle pipe five dots of raspberry cheesecake around the edge of your macaron, leaving enough space to fit a raspberry between each dot.
2. Fill the middle of your macaron with another fresh raspberry and some more of your cheesecake mixture.
3. Place the top on your macaron, then pipe one more dot on top of this. Decorate with fresh raspberries and mint and add a scoop of raspberry sorbet to serve.
Pastry Chef Orna Larkin trained in Le Cordon Bleu Culinary School in London and received Le Grand Diplome, certifying her in Pastry and Hot Kitchen. She has trained with Valrhona at their French headquarters in Tain L’Hermitage. She has been with the InterContinental Dublin since opening, over 4 years ago. Orna Larkin has recently been promoted to head pastry chef at the young age of 26.