White chocolate and raspberry macaroons
parchment paper, Cookie sheet , silicone baking mat, food processor, 2 sieves, stand mixer with whisk, spatula, Pastry bag, saucepan, fork, plastic bag, oven, wooden spoon
- parchment paper
- Cookie sheet
- silicone baking mat
Line the cookie sheets with parchment paper or silicone mat.
- ⅛ cup almond flour
- ⅛ cup Icing sugar
- food processor
In the food processor, grind the almonds and icing sugar until they form a fine powder, 2 to 3 minutes. Sift and set aside.
- ⅓ egg whites
- ⅛ tsp red food coloring
- ⅛ cup sugar
- stand mixer with whisk
Using an electric mixer, beat the egg whites with the food colouring until soft peaks form. Gradually add the sugar, beating constantly until the peaks are stiff. Using a spatula, fold in the almond–sugar mixture and stir until the mixture deflates and softens slightly.
- Cookie sheet
- Pastry bag
Using a pastry bag fitted with a 1/2-in plain tip, pipe 1 inch macaroons onto the cookie sheets, spaced about 2 inches apart. The macaroons should flatten slightly; if they do not, the batter has not been stirred enough. Let dry at room temperature until the macarons develop a thin crust, about 90 minutes.
- ⅛ cup raspberry (frozen)
- ¼ tbsp sugar
￼￼While waiting for macaroon to get hard, prepare the ganache. In a small saucepan, heat the raspberries and sugar over low heat. Mash raspberries.
- ⅛ cup white chocolate chip
- plastic bag
Strain the raspberries over the white chocolate. Mix and put in a pastry bag. Refrigirate 1 hour.
- wooden spoon
Once the macarons have hardened, put them in the oven for 7 minutes with a wooden spoon blocking the oven door.
Fill in the macarons and assemble them.
Enjoy your meal!