Raspberry and White Chocolate Macarons

Raspberry and White Chocolate Macarons

For the Macarons:

Combine the almond meal and icing sugar in a food processor until finely ground, then sift three times. Set aside.

Beat the egg whites until soft peaks form. Add caster sugar one spoonful at a time, whisking between additions, until the mixture is thick and glossy.

Add the raspberry puree then gently fold the almond mixture into the meringue in batches until everything is fully incorporated, taking care not to over-fold.

Using a plain piping bag with a 1cm nozzle, pipe even 3 cm rounds onto oven trays lined with a double layer of baking paper. Leave to dry at room temperature for 1 to 4 hours until a slight crust forms.

Bake at 140°C for about 10 to 12 minutes until firm but not browned. Cool completely at room temperature before filling.

For the White Chocolate and Raspberry Ganache Filling:

Heat the cream to just below boiling point. Remove from the heat. Break the white chocolate into pieces and add to the cream. Allow to melt in and stir until smooth and glossy. Cool in the refrigerator for 2 hours or more, then swirl through the crushed raspberries. Sandwich between two macarons and refrigerate until set.

Serve to your sweetheart with a glass of Wolf Blass Red Label Pink Moscato for a blissful Valentine’s Day treat.