alt

Ingredients:
275g icing sugar
120g ground almonds
8g sachet of powdered egg white (look in the baking section)
85g egg whites (about 2–3 eggs)
pink food colouring
3 tbsp seedless raspberry jam

For the ganache
75g white chocolate
15g butter
75ml double cream

View an easy to print version

Raspberry and white chocolate macaroons

SERVES: 50

50 minutes

A perfectly indulgent macaroon filled with white chocolate ganache.
Filled macaroons will keep in an airtight container for up to 12 hours,
so are perfect little treats to make ahead.

To make the ganache, melt the chocolate and butter together in a microwave or in a bowl set over simmering water, making sure the base of
the bowl does not touch the water. Leave to cool. Lightly whip the cream and fold in. Cover and set aside. Line two baking sheets with non-stick
baking paper and heat the oven to 160°C/Fan 140°C/Gas 3.

Sift the icing sugar and almonds into a bowl. Use a food processor to re-grind any almond left in the sieve to a fine powder and add to the rest.

Whisk the powdered egg white and fresh egg whites together to form stiff peaks. Add the colouring, a tiny amount at a time, and whisk. You’re after a soft pink colour.

Fold the almond mixture in – the volume will decrease massively. Transfer the mixture to a piping bag or a plastic food bag with the corner snipped off and pipe rounds of the mixture onto the baking sheets. They will spread a little as you pipe but each macaroon should be about 5cm in diameter.

Cook for about 12–15 minutes, until risen with a frilly base but not coloured. Watch them and if they start to turn golden, reduce the oven
temperature. Carefully loosen each macaroon. If they stick to the baking sheets, pour a little water under the baking paper, being careful not to get the macaroons wet, and leave for a minute to steam them off from underneath (or, if you have the space, place the baking sheet in the freezer for a few minutes). Leave to cool.

Spread a macaroon with a little ganache and another with raspberry jam. Sandwich together and leave for 15 minutes for the fillings to soften the macaroons slightly, then serve.