White chocolate and raspberry macaroons

Step 1/8

• parchment paper
• Cookie sheet
• silicone baking mat

Line the cookie sheets with parchment paper or silicone mat.

Step 2/8

• ⅛ cup almond flour
• ⅛ cup Icing sugar

• food processor
• sieve

In the food processor, grind the almonds and icing sugar until they form a fine powder, 2 to 3 minutes. Sift and set aside.

Step 3/8

• ⅓ egg whites
• ⅛ tsp red food coloring
• ⅛ cup sugar

• stand mixer with whisk
• spatula

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.

Step 4/8

• 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.

Step 5/8

• ⅛ cup raspberry (frozen)
• ¼ tbsp sugar

• saucepan
• fork

While waiting for macaroon to get hard, prepare the ganache. In a small saucepan, heat the raspberries and sugar over low heat. Mash raspberries.

Step 6/8

• ⅛ cup white chocolate chip

• sieve
• plastic bag

Strain the raspberries over the white chocolate. Mix and put in a pastry bag. Refrigirate 1 hour.

Step 7/8

• oven
• wooden spoon

Once the macarons have hardened, put them in the oven for 7 minutes with a wooden spoon blocking the oven door.

Step 8/8

Fill in the macarons and assemble them.

Enjoy your meal!