Raspberry Macarons

Preparation

Step 1: Prepare the tant pour tant

Sift together the almond flour and powdered sugar into a large bowl. Discard any large almond pieces that don’t pass through the sieve.

Add the 75 g of egg whites (A) and the food coloring. Mix with a spatula to form a thick, smooth paste. Set aside.

Step 2: Make the Italian meringue

In a saucepan, bring the sugar and water to a boil. Cook to 118°C (soft ball stage).

Meanwhile, start whipping the 75 g of egg whites (B) in the mixer bowl with the whisk attachment.

When the syrup reaches 118°C, pour it in a thin stream over the whites while beating at medium speed. Increase the speed and beat until the meringue cools (about 5 minutes). It should be glossy and form a stiff peak.

Step 3: Macaronnage

Fold one third of the meringue into the almond paste. Mix vigorously to loosen the paste.

Add the remaining meringue in two batches, using macaronnage technique: fold the batter against the sides of the bowl with a spatula, lifting from the bottom.

The batter is ready when it forms a ribbon that flows slowly and the peaks fade within 10 to 15 seconds on the surface.

Step 4: Pipe and rest

Transfer the batter to a piping bag fitted with a 10 mm round tip.

Pipe small circles about 3 cm in diameter onto a baking sheet lined with a Silpat, spacing them 2 cm apart.

Tap the baking sheet firmly on the counter to release air bubbles.

Let the shells rest at room temperature for 30 to 45 minutes. They are ready when a thin skin forms — they no longer stick to your finger.

Step 5: Bake

Preheat the oven to 150°C (300°F) with fan.

Bake the trays one at a time for 13 to 15 minutes. Halfway through, quickly open the oven door to release steam.

Let cool completely on the tray before removing the shells.

Step 6: Make the raspberry ganache

Finely chop the white chocolate and place it in a bowl.

Heat the heavy cream until it just simmers.

Pour the hot cream over the white chocolate. Let it sit for 2 minutes, then gently stir from the center outward until smooth.

Add the raspberry purée and mix until combined.

Let cool at room temperature until the ganache reaches a spreadable consistency.

Step 7: Assemble

Transfer the ganache to a piping bag and pipe a small amount onto the center of one shell. Top with a similarly sized second shell, pressing gently.

Repeat with the remaining shells.

Step 8: Rest and serve

Place the assembled macarons in the refrigerator for 24 hours to allow the flavors to develop and the texture to soften.

Remove them 15 minutes before serving to enjoy at room temperature.