raspberry macarons
with white chocolate

Line 2 baking trays with baking paper. Process the almond meal and icing sugar in a food processor until combined, then sift twice. Place the eggwhite in the bowl of an electric mixer and beat on medium speed until frothy, then increase the speed while gradually adding the caster sugar. Continue beating until stiff peaks form, then mix in the raspberry extract and enough colouring for desired effect. Fold one-third into the almond mixture and combine well. Gently fold through the remaining eggwhite mixture; it should be glossy and thick, not thin and runny.

Transfer to a piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe 3 cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave at room temperature for 1–6 hours (depending on the humidity) or until a crust forms; the macarons should no longer be sticky to the touch.

Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18 minutes until they rise slightly. Immediately slide the macarons and paper off the trays and onto wire racks to cool completely.

Meanwhile, to make the ganache, place the chocolate and cream in the top of a double boiler over medium heat and stir until melted and smooth. Refrigerate for 25–35 minutes or until firm but pliable. Add the raspberry extract and jam and mix well.

Transfer to a small piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining macarons.

MAKES ABOUT 30

120 g (4¼ oz) almond meal (ground almonds)

220 g (7¾ oz) icing (confectioners’) sugar

110 g (3¾ oz) eggwhite

30 g (1 oz) caster (superfine) sugar

2 teaspoons natural raspberry extract

pink food colouring, paste or powdered is preferable

WHITE CHOCOLATE GANACHE

120 g (4¼ oz) white chocolate, chopped

2½ tablespoons pouring (single) cream

2 teaspoons natural raspberry extract

3 teaspoons raspberry jam