Ingredients

(For about 40 macarons)

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For the shells:

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7.05 oz almond flour

7.05 oz powdered sugar

5.64 oz granulated sugar

5.64 oz egg whites at room temperature

A pinch of salt

1/4 tsp cream of tartar (optional)

Almond extract

Pink food coloring (gel or powder)

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For the filling

 

About 40 fresh raspberries (washed and dried) 

8.50  floz heavy whipping cream

10 oz white chocolate

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Instructions

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For the shells:

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1 - In the food processor, combine the almond powder with the powdered sugar. Process for a few minutes until well combined.

 

2 - Sift into a large bowl.

 

3 - In the stand mixer, whip the egg whites and the food coloring until foamy, then add the salt and cream of tartar and keep whipping. Gradually add the granulated sugar (3 times), whipping faster between each addition. Beat to stiff peaks.

 

4 - Add a few drops of almond extract to taste (and more food coloring if you're not happy with the color) and whip a few more seconds. 

 

5 - Pour 1/3 of the meringue on the almond flour and powdered sugar preparation. With a spatula, fold energetically lifting the batter up and crushing it against the sides of the bowl. Add the remaining meringue and fold again. When you can form the "ribbon effect" or the "figure 8" with the spatula, it’s done.

 

6 - Line baking trays with parchment paper. Transfer the batter into a piping bag fitted with a round nozzle. Pipe circles on the trays spacing them 1 inch apart.

 

7 - Tap the trays on the counter to release any air bubbles and flatten the macarons. 

 

8 - Let dry for 15 to 30 minutes at room temperature. Then, delicately push down with your finger any pointy tip left on the macarons.

 

9 - Preheat oven to 290°F.

 

10 - Bake one tray at a time for 13 to 15 minutes. Do not open the oven before 10 minutes or the macarons will be ruined. If they are still wet, bake for a few more minutes or until completely dry.

 

11 - Allow to cool completely before filling.

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For the filling

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1 - Cut the chocolate into smaller pieces and place in a bowl.

 

2 - Boil the heavy whipping cream over medium heat.

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3 - Pour the hot cream on the chocolate.

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4 - Stir with a spatula until the chocolate is completely melted.

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5 - Allow to cool slightly and place in the freezer for about 45 minutes.

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6 - Remove from freezer and whip until fluffy.

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7 - Transfer the ganache into a piping bag and fill the macarons, making a circle and leaving space in the middle for a fresh raspberry.

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8 - Reserve in the fridge for up to 3 days.

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Watch the short video here.