Raspberry and white chocolate are a match made in heaven, the sourness from the raspberries cuts right through the sweetness of the white chocolate. These macarons are filled with a tangy raspberry gel, silky raspberry and white chocolate ganache topped with free-dried raspberries.
300g Icing sugar
300g Superfine almonds
110g Egg whites
300g Caster sugar
110g Egg whites
Melted white chocolate & freeze-dried raspberries for garnish
Raspberry and white chocolate ganache
200g Raspberry puree
100ml Double cream
300g White chocolate (70%)
250g Raspberry puree
To make the macaron shells set the oven to 150c and place a flat tray into the middle shelf. This will help conduct heat better into the base of the macarons. Mix the icing sugar, super fine almonds, and the first 110g of egg whites. Mix to a smooth paste, cover with cling film and set aside. Line a flat baking tray with baking paper or a silpat. If using baking paper be sure to stick down with some oil as this will pull up from the tray when piping the macarons.
Make an Italian meringue with the remaining egg whites & caster sugar. Place the egg whites in a clean bowl for a kitchen aid or mixer and place it at a slow speed. Meanwhile place the sugar into a thick based pan and cover with a little water, place over a high heat and bring to the boil. Keep checking the temperature until it reaches 121C. Remove from the heat and turn the mixer up to medium speed, the whites should be a little fluffy by this point. Slowly pour the sugar into the egg whites until half of the sugar has been added. Turn the mixer up to full speed the whites will go thick and fluffy, at this point, add the remaining sugar, this helps give a marshmallow texture. Keep whisking on full speed until the meringue has cooled but not fully, the emp should stay at around 40c. This will help mix the meringue into the almond mix.
Fold the two mixes together in 2 - 3 stages until fully combined, be sure to fold gently to keep as much air in as possible. When you drop a little mix from the spoon back into the bowl it should fully flatten.
Place into a piping bag with a ¼ nozzle and pipe onto the lined tray into 2.5cm rounds, when pulling off from the tray twist off to create a flat finish. Leave a 4cm gap between each macaron shell.
Sprinkle with cocoa nibs and leave to set, they are ready when you can touch the top of the shell and it's tacky but does stick. Bake @150c for 6 minutes. It may be longer depending on the oven, they are ready when you can pull them away from the tray. Be careful as these can easily overcook, remove from the oven, and leave to fully cool.
Now for the raspberry and white chocolate ganache, heat the cream and the puree until steaming hot, whisk in the chocolate until fully incorporated. Leave to thicken for 5mins then using a stick blender blend until silky and fluffy. Place into a piping bag leaving at room temperature until needed.
To make the raspberry gel, mix the agar and the sugar and set aside. Place the wild raspberry puree into a pan and place over a medium heat. Once the puree starts to boil remove from the heat and whisk in the sugar mix until fully combined. Place back over the heat and bring back to the boil constantly whisking. Once boiled remove from the heat and pass into a container, chill until firm. Blitz in a blender adding a splash of water until smooth and silky, pass through a fine sieve and place into a piping bag.
Match up the macaron shells in pairs that match in size with the flat side facing up, Pipe the ganache around the edge of the macaron shell, try and leave enough room on the edge for when you push the two halves together. Pipe a decent amount of gel in the center of the ganache now top with the matching macaron shell.
Push down until the ganache comes just to the edge. To decorate, pipe a line of melted chocolate on one side of the center and sprinkle it with freeze-dried raspberry.