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  • 1 1/2 cup (150g) ground almonds

  • 1 1/4 cup (150g) powdered sugar

  • 4-5 tsp (4g) YV Fresh raspberries, finely ground, seeds removed

  • 55g egg whites (from about about 2 small eggs)

  • pinch of red food coloring powder

  • 55g egg whites (from about about 2 small eggs)

  • pinch of salt

  • 3/4 cup (150g) granulated sugar

  • 2 1/2 tbsp (38ml) water

White Chocolate Raspberry Filling

  • 5 oz (150g) YV Fresh raspberries

  • 2 tbsp (30g) sugar

  • 1/3 cup (80g) whipping cream

  • 8 oz (230g) white chocolate, small pieces

  • 4-5 tsp (4g) freeze-dried raspberries finely ground, seeds removed


Prepare white chocolate raspberry filling.

  • Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.

  • Place the sieved raspberry jam, cream and chocolate in a small saucepan. Place over low heat to melt the chocolate. Add raspberries and red food coloring if used. Transfer to a small bowl, let cool completely and refrigerate before using.

  • Prepare the macaron shells.

  • Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready.

  • Preheat oven to 300F (150C).

  • Grind together the powdered sugar with almond powder and freeze-dried raspberries, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.

  • In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined.

  • Pour the whites over the sieved almonds. Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.

  • In a small saucepan combine granulated sugar with water and place on medium heat.

  • Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites.

  • When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.

  • Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth.

  • Work the batter until it flows in very thick ribbons when the spatula is lifted. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.

  • Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.

  • Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles. Bake for 20-24 minutes.

  • Let cool slightly before removing from baking sheet.

  • Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together.

  • Refrigerate for at atleast one day before serving, to meld the flavors.

  • Serve macarons at room temperature.

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