Raspberry Macarons - Italian Meringue Method
150g fresh or frozen raspberries
30g sugar
place over medium-high heat
stir constantly
cook for about 5 minutes or until thickens
sieve to remove seeds
80g whipping cream
230g white chocolate, small pieces
place over low heat
5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed
red food coloring powder
melt chocolate over low heat
cool completely and refrigerate to set
150g ground almonds
150g powdered sugar
4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed
process to obtain a fine powder
sieve and discard the bigger pieces
55g egg whites (from about about 2 small eggs)
pinch of red food coloring powder
beat until combined
pour over the sieved almonds
55g egg whites (from about about 2 small eggs)
pinch of salt
150g granulated sugar
38 ml water
place over medium heat
when it reaches 230°F (112°C) start whipping the whites
when it reaches 244°F (118°C) pour over the whipped whites
continue beating until the bowl has cooled slightly, and glossy stiff have formed
fold whites until until well combined and smooth
work the batter until it flows in very thick ribbons when the spatula is lifted
piping bag fitted with a 1/2 inch (1 cm) plain tip
pipe 1 inch (2.5 cm) circles
rap the baking sheet a few times firmly
bake for 20-24 minutes at 280-300°F (140-150°C)
cool slightly and remove from baking sheet
choose similar sized shells
fill with white chocolate raspberry filling
refrigerate for 24 hours and serve at room temperature