Macarons with White Chocolate and Raspberry Ganache

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Recipe's preparation

BEFORE YOU START:

1. Make sure eggs are at room temperature. This can be achieved by leaving them out for 24 hours. 120g of Egg White is approx 3 large eggs or 4 small eggs.
2. You will need approx 3-4 large trays lined with baking paper, a piping bag and glass to hold the piping bag or Cupcake pen, a large mixing bowl and a small bowl, spatula, Butterfly and cooling racks

METHOD

1. Separate egg whites into a small bowl and set aside.

2. Measure 50 g of Icing Sugar into another small bowl by placing the bowl on top of the thermomix lid and pressing the scale button and set aside.

3. Mill 150 g of almonds, speed 9, 15 seconds. Add 230 g of icing sugar into the bowl and mix for 10 seconds, speed 9. Set aside in a large mixing bowl.

4. Wash your bowl and make sure it is completely dry. You can do a quick vinegar wash by adding a dash of vinegar to some water just covering the blades and clean speed 10, 10-20 seconds. Tip the water out and dry the bowl. To ensure there is no water in the bowl, with the lid on, spin the blades at speed 9 for a few seconds then wipe bowl with paper towel. Alternatively leave bowl to dry in the sun.

5. Put Butterfly into bowl and add 120g of egg whites. Beat for 5 minutes, 37 degrees, speed 3.5 measuring cup off.

6. At 3.5 minutes, spoon in a tablespoon at a time of the reserved icing sugar (50g) through the lid opening. NB. DO NOT TURN OFF BLADES - THEY MUST BE STILL GOING!

7. Then at the 3 minutes, add 3-5 drops of gel food colouring.

8. When the 5 minutes is up, gently, empty the egg white mixture with a spatula into the large bowl with the almond meal and icing sugar mixture. After doing this, be sure to spin the blades on speed 3 to release all the mixture.

9. Gently fold the mixture together by makiing slow movements around the outside of the bowl. This will take about 5 minutes. Be careful not to be too rough as the mixture will flop.

10. Spoon mixture into piping bag or Cupcake pen and then pipe onto your tray. You can download circle templates for your macarons but it is not necessary. After all are piped onto the trays, firmly bang the trays on the bench 5 times to release any air bubbles.

11. Let the Macarons stand for 45 mins. Preheat oven to 150 degrees.

12. Make White Chocolate & Raspberry Ganache and leave in fridge to set.

13. Bake for 18 minutes at 150 degrees.

14. At 18 minutes, touch the shell to see if it comes off easily. If not, they may require another 2 minutes of cooking. Once cooked, allow them to cool for a few minutes before transferring to a wire rack to cool.

15. Once the shells are cool, pair the shells together and either pipe or spoon some of the ganache onto a shell and gently press the matching shell on.

16. Place in shallow air tight container and store in the fridge.

WHITE CHOCOLATE & RASPBERRY GANACHE

Place white chocolate into bowl and blitz on speed 9 for 5 seconds. Add 100g of thickened cream and 100g of frozen or fresh raspberries. Mix together for 5 minutes, 50 degrees, speed 1. When finished use spatula to make sure all ingredients are mixed together. Then blitz on speed 6 for 4 sec. If you want a deeper red/pink colour add 1-2 drops of red food coloring. Place chocolate in a bowl in the fridge to set. This will take approx 1 hour.

SPECIAL THANKS

I would like to acknowledge NicoleCarey and her Macaron recipe (also on Recipe Community) in the formulation of my Macaron recipe above.