Raspberry macarons with white chocolate ganache
Discover our recipe to make raspberry macarons, filled with white chocolate ganache. To be served as a dessert.
1. Preheat oven to 180°C (th. 6). Prepare 1 small bottle of red food coloring. In a food processor, pulse 100g ground almonds, 20 g caster sugar and 120 g of sugar. Sift.
2. Heat 25 cl water and 120 g caster sugar in a saucepan, stirring to obtain a syrup. Slowly pour over 2 egg whites, beating the whites. Add 5 drops of red food coloring and 2 cl raspberry syrup.
3. Stir in the sifted preparation. Transfer batter in a pastry bag and pipe circles. Let stand for at least 2 hours.
4. Bake for 10 minutes, and checking from time to time. Melt 100 g of white chocolate in a double boiler, add 20 cl boiled cream, 75 g blended raspberries and 5 drops of red food coloring.
5. With the pastry bag, place one layer of this ganache between 2 macarons. Refrigerate for 2 hours.
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