Macarons with White Chocolate-Raspberry Ganache

Instructions

Make paste first:

1. In a food processor add almond flour and icing sugar.
2. Process for 30 seconds, then pulse 5 times.
3. Your ingredients will be combined and become finer milled.
4. Run through the sieve to get rid of lumps.
5. Transfer into a large mixing bowl.
6. Add I half of the egg whites and mix into a paste.
7. At this point, you can add food coloring and flavoring.
8. Cover and set aside.
9. Move on to make an Italian meringue.
10. In a small saucepan add sugar and water. bring to boil.
11. in a bowl of a stand, up mixer add the second half of egg whites.
12. Wait till the temperature of your sugar syrup reaches 108°C(225°F), then start whipping egg whites to a white and fluffy consistency.
13. When the syrup reaches temperature 119°C(245°F) take it off the heat and without stopping the mixer start pouring syrup slowly into egg whites.
14. Mix until cools down(about 5 minutes)
15. You should have glossy egg whites with stiff peaks.
16. Transfer them into an almond paste.
17. Start mixing around and through the middle until fully incorporated and your macaron dough falls off the spatula like a ribbon.
18. Prepare a large piping bag with a 10mm round tip.
19. Transfer your dough into it and start piping macarons on lined with a macaron silicon mat.
20. Bake at 330°F(165°C) for 10-12 min. Take us and let cool.

Raspberry-White Chocolate Ganache:

1. Heat up heavy cream and pour over chocolate.
2. Add freeze-dry raspberry powder, color, and flavoring, mix and refrigerate for 30 minutes until it sets a little bit.
3. Then transfer into a piping bag,
4. Pipe ganache onto macarons and sandwich them together.
5. Ideally, macarons stored first in the refrigerator overnight to enjoy the next day!
6. They can be stored in a freezer for up to 30 days.