White Chocolate & Raspberry Macarons
WHITE CHOCOLATE & RASPBERRY MACARONS
Raspberry and white chocolate flavored sweet macarons.
Set the oven to 150 degrees Celsius, or 300 degrees Fahrenheit.
Whisk the egg whites to a firm foam. Mix caster sugar and the small amount of icing sugar (70g) and add to the egg foam. Whisk for 2 minutes.
Sift the big amount of icing sugar (90 g) and almond flour into the meringue, och fold together until the mix is feeling loose.
Add food coloring if you wish.
Pipe small, round, flat macarons on baking paper and bake for 12 minutes.
70 g egg whites
30 g caster sugar
70 g icing sugar
90 g almond flour
90 g icing sugar
Optional food coloring (i used a tiny bit of red)
Chop the white chocolate and put in a bowl.
Mash the raspberries in a small bowl. Add sugar and mash a little bit more.
Add the mashed raspberries and cream in a small saucepan. Bring to a bowl and pour over the white chocolate. Let the ingredients sit for a minute before you stir it to a smooth ganache.
Let the ganache sit in room temperature for 3-4 hours (or over night if possible).
Pipe the macarons, and let them sit in the fridge for a few hours before you serve.
White chocolate and raspberry filling:
200 g white chocolate
1 tbsp caster sugar
125 g raspberries
50 ml cream
The decoration on these are optional, and there are a million ways you can decorate them! I melted a little bit of dark chocolate, and used a toothpick to make straight lines on the macarons. I then sprinkled some golden pop rock sugar before the chocolate hardened, and i think this gave them a very elegant look. It also added a little bit of taste which was nice.
I hope you like this recipe, I really do. These macarons are perfect as a dessert after a meal, or with a cup of coffee after work.