Macarons with white chocolate and raspberry ganache

By sarah_carroll

Ingredients

• 130 gm pure icing sugar
• 110 gm almond meal
• 105 gm eggwhite (about 2), at room temperature, left out overnight
• 65 gm caster sugar
• 4-5 drops rose food colouring
• White chocolate and raspberry ganache
• 50 ml pouring cream
• 100 gm white chocolate
• 45 gm raspberries, coarsely chopped

Details

Servings 40

Preparation

Step 1

Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set aside. Whisk 90gm eggwhite in an electric mixer until soft peaks form (1-2 minutes). Add caster sugar, a tablespoon at a time, whisking continuously until incorporated and mixture is thick and glossy (2-3 minutes), then add food colouring. Stir in almond mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted. Add remaining eggwhite to loosen mixture, spoon into a piping bag with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays, stand until a crust begins to form (4-5 hours).
2 Preheat oven to 140C. Bake macarons until firm but not coloured, swapping trays halfway through cooking (10-12 minutes), set aside, cool completely on trays.
3 Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set. Macarons will keep for 1-2 days refrigerated in an airtight container.



Note If fresh raspberries are unavailable, substitute defrosted frozen raspberries.