Raspberry Macarons

• 3 None egg whites
• 1/4 cup granulated sugar
• None None Pink food color
• 1 1/4 cups plus 1 tbsp powdered sugar
• 1 1/4 cups ground almonds
• 6 None raspberries
• 1/4 cup light cream
• 5 oz white chocolate, coarsely chopped
• 1 tbsp raspberry jam, warmed and strained

1. Grease 2 baking pans and line with parchment paper. Press raspberries through a fine sieve; discard seeds. You will need 1 tbsp of the raspberry puree.
2. Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Add the granulated sugar and a few drops of food color and beat until the sugar dissolves. Fold in 1 1/4 cups sifted powdered sugar, ground almonds and raspberry puree, in two batches.
3. Spoon the mixture into a piping bag fitted with 3/4 inch plain tip. Pipe 1 1/2 inch rounds about 1 inch apart onto prepared pans. Tap the pans on the work surface so the macarons spread slightly. Dust the macarons with remaining 1 tbsp sifted powdered sugar. Let stand for 30 mins.
4. Meanwhile, preheat the oven to 300u0b0F.
5. Bake the macarons for about 20 mins. Cool in pans on a wire rack.
6. For the chocolate filling, bring the cream to a boil in a small saucepan. Remove from the heat. Add the chocolate and stir until smooth. Stir in the jam and a few drops of food color. Refrigerate until spreadable.
7. Sandwich the macarons with the chocolate filling.

egg whites, granulated sugar, food color, powdered sugar, ground almonds, raspberries, light cream, white chocolate, raspberry

Taken from recipes-plus.com/api/v2.0/recipes/34179 (may not work)