Raspberry Macarons with White Chocolate Ganache
A refined raspberry macaron featuring naturally vibrant raspberry cream and simplified macaron shells for home bakers.
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Ingredients
- 60 g Aged egg whites (Room temperature)
- 75 g Caster sugar
- 90 g Icing sugar
- 75 g Almond flour (Finely ground and sifted)
- Gel food coloring (red or raspberry) (Optional; add during meringue stage)
- 120 g White chocolate (Chopped; Ivoire 35% preferred)
- 160 g Fresh raspberries (For about 110g of seedless purée)
- 5 g Lemon juice
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