White Chocolate and Raspberry Ganache macarons
French macarons with raspberry and white chocolate ganache filling
Ingredients
Raspberry and White chocolate ganache
- 250 gr white chocolate 1 cup
- 190 gr raspberry puree 2/3 cup
- 25 gr sugar 2 tbsp
Or
- 200 gr frozen raspberries 3/4 cup
- 25 gr sugar 2 tbsp
- 2 tbsp water
Macarons Shells
- 56 gr egg white
- 75 gr white sugar
- 75 gr almond meal
- 75 gr icing sugar
Notes
It is better if you separate the egg yolks from the egg whites one day in advance, then place the egg whites in the fridge and take them out one hour before starting the make the macarons.
Making the macarons with the french method is the least tolerable one but the easiest, this means you must only make sure to respect some rules (processing the dry ingredients, macaronnage, no humidity while drying, the baking time..) and you have a fail-proof recipe.
it is better if the oven has a fan, if not you will still be able to perfectly bake them but they might take about 2 minutes longer.