Pink raspberry macarons with white chocolate filling

Step by step

1. This recipe is for 30 macarons

2. Attach the Sifter and Scale attachment onto the stand mixer. Turn the Speed Control Lever to 4 and sift the almond flour and icing sugar into a large bowl.

3. Put the egg whites into the bowl of the mixer fitted with the Wire Whip and whip on speed 8. When soft peaks begin to form, add the superfine caster sugar and increase the speed to 10. Add the salt and continue whipping until the eggs have the texture of a meringue. The whites should form stiff peaks when you lift up the Wire Whip.

4. Gently fold food colouring gel and the sifted almond mixture into the egg whites using a rubber spatula. The mixture should be smooth and shiny.

5. Put the batter into a pastry bag fitted with a 10 or 12 mm tip. Pipe out uniform discs of about 2,5cm on a baking sheet lined with parchment paper. Tap the baking sheet a few times on the counter to let any air bubbles out. Let dry at room temperature for 30 minutes before baking.

6. Bake the macarons for 12-15 minutes in a 150°C pre-heated oven. The macarons should be dry to the touch. Let cool completely before removing them from the baking sheet.

7. In a pan, heat the raspberries and sugar over medium heat until the mixture thickens. Use a strainer to discard the seeds.

8. Place the cream and chocolate in a pan and heat on medium heat until the chocolate melts. Add the fresh raspberry mixture and freeze dried raspberries and combine all ingredients. Transfer to a bowl and let cool completely in the fridge.

9. Spread or pipe a spoonful of the filling over half the shells, then top with the remaining halves. Chill the macarons.