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Rodda’s clotted cream and raspberry macarons

A wonderful afternoon tea treat

Try this beautifully classic macaron recipe, which has a Cornish twist.

ingredients 9 ingredients
Prep 1 hour Cooking 12 - 14 minutes
user icon Serves 5-6 people
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  • For the clotted cream ganache filling
  • 113g Rodda’s Cornish clotted cream
  • 200g white chocolate
  • 1 jar of raspberry jam
  • For the raspberry macaron shells
  • 125g ground almonds
  • 150g icing sugar
  • 4-5 tsp freeze-dried raspberry powder or 1 tsp raspberry essence
  • 100g egg whites (approximately 3 large eggs)
  • 100g granulated sugar
  • 2 drops of pink food colouring


Makes 25 macarons

  • First, make the Rodda’s Cornish clotted cream ganache filling. Break up the white chocolate and put in a heatproof bowl.
  • Place the clotted cream into a small pan, on a medium heat and bring just to the boil.
  • Pour the clotted cream over the chocolate and leave for 5 minutes before stirring in to form a silky-smooth ganache.
  • Leave to cool completely until the mixture is a piping consistency.
  • Meanwhile make the macaron mixture. Preheat the oven to 160C/140C fan and line 2 baking sheets with parchment paper.
  • Sift the ground almonds, icing sugar and freeze-dried raspberry powder into a large bowl and set aside.
  • In a mixer fitted with a whisk attachment, whisk the egg whites on a medium speed until foamy. Add the sugar slowly, 2 tbsp at a time and mix for 30-45 seconds between each addition.
  • Once all the sugar is added, continue whisking the mixture until glossy. When you lift the whisk up, peaks should form that curl down slightly at the end.
  • Add the food colouring and raspberry essence and mix with a spatula to combine.
  • With a large rubber spatula, fold in half of the almond mixture. Carefully fold in remaining mixture until smooth and glossy. Be careful not to over mix – the mixture should fall in a thick ribbon from the spatula.
  • To make your shells, using a piping bag fitted with a 1.5cm round tip, vertically pipe the batter onto prepared trays in 2.5cm circles, evenly spaced apart. Tap the baking trays a few times firmly on the counter-top to remove air bubbles.
  • Rest for 30 minutes at room temperature to dry the shells slightly before baking.
  • Bake for 12-14 minutes. Allow to cool completely before assembling.
  • Once cool, pipe the clotted cream ganache filling around the edge of half the macarons. Fill the centre with raspberry jam and sandwich with another macaron shell.
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