Macarons with White Chocolate and Raspberry Ganache
130g pure icing sugar
110g almond meal
105g egg-white (about 2), at room temperature, left out overnight
65g caster sugar
4-5 drops rose food colouring
White Chocolate and Raspberry Ganache:
50ml pouring cream
100g white chocolate
45g raspberries, coarsely chopped
1. Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set aside. Whisk 90g egg-white in an electric mixer until soft peaks form (1-2 minutes). Add caster sugar, a tablespoon at a time, whisking continuously until incorporated and mixture is thick and glossy (2-3 minutes), then add food colouring. Stir in almond mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted. Add remaining egg-white to loosen mixture, spoon into a piping bag with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays, stand until a crust begins to form (4-5 hours).
2. Preheat oven to 140C. Bake macarons until firm but not coloured, swapping trays halfway through cooking (10-12 minutes), set aside, cool completely on trays.
3. Meanwhile, for White Chocolate and Raspberry Ganache: Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes – 1 hour) then stir until smooth. Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set. Macarons will keep for 1-2 days refrigerated in an airtight container.
Note: If fresh raspberries are unavailable, substitute defrosted frozen raspberries.