Ingredients
140 gram egg whites
185 gram fine sugar
160 gram almond flour
160 gram powdered sugar
1 tsp vanilla
2 drop pink food coloring
16 oz white chocolate
2 cup rasberries
1 ½ cup heavy cream
1 tbsp sugar
Directions
Step 1
Get a clean bowl and wipe it with some vinegar or lemon juice and dry it with a paper towel this is to make sure there is no residual fat which would stop the egg whites from whisking to stiff peaks
Step 2
In the bowl weigh 140 grams egg whites and start whisking with an electric mixer on low power
140 gram egg whites
Step 3
As soon as the egg whites become frothy and creamy start slowly adding the sugar mixing at the same time
185 gram fine sugar
Step 4
Once all the sugar is added increase the speed to high and whisk until stiff peaks form
Step 5
Add the vanilla and mix to incorporate then add the food coloring and mix again
1 tsp vanilla
2 drop pink food coloring
Step 6
Sift the powder sugar and almond flour 2 times into a bowl then add to the egg white mixture 1/3 at a time gently folding in with a spatula
160 gram almond flour
160 gram powdered sugar
Step 7
Once all the almond flour is folded in do a figure 8 with the batter and if it doesnt break then the batter is ready for piping
Step 8
I use a silicone mat that already has the circular shapes on it so i can measure it accurately and i pipe using a round nozzle or i just snip the end off of a piping bag and leave some space between each one i pipe
Step 9
Once the macarons are piped tap the tray gently a few times to release air bubbles then rotate and tap again
Step 10
Let the macarons rest for 30-60 minutes until a skin forms on top and its no longer sticky then they are ready for baking
Step 11
while the macarons rest you can make the ganache by adding 2 cups fresh or frozen raspberries into a pan
2 cup rasberries
Step 12
Add sugar to the raspberries then heat up the mixture until it thickens and push through a sieve to remove the seeds
1 tbsp sugar
2 cup rasberries
Step 13
Put the strained raspberries back into a clean pan and add cream and white chocolate and melt together stirring until everything is combined
1 ½ cup heavy cream
16 oz white chocolate
Step 14
Cool the ganache and refrigerate until needed
Step 15
Preheat the oven at 150 c then bake one tray of macarons at a time in the centre of the oven 14-15 minutes
Step 16
Once the macarons have cooled pipe the ganache and then put the macarons in the fridge overnight and enjoy
