Raspberry Rose Macarons
- 1 cup Powdered Sugar
- 1/2 cups Pulverized Blanched Almonds (or, Almond Meal From Bob's Red Mill)
- 2 whole Egg Whites
- 5 Tablespoons Granulated Sugar
- 1 drop Red Food Coloring
- 1 teaspoon Pure Rose Extract
- 4 ounces, weight White Chocolate Chips
- 1/4 cups Cream
- 2 Tablespoons Raspberry Jam
- Combine the powdered sugar and ground almonds in a bowl and mix well to combine. Using a Kitchen Aid (or by hand if you're very brave and ready to work your triceps), whip the egg whites until foamy.
- Add the granulated sugar, food coloring and rose extract and continue to whip until stiff glossy peaks form.
- In two batches, fold in the powdered sugar and almond mixture.
- Scrape the batter into a pastry bag with a 1/4 inch pastry tip and pipe out little mounds onto a lined baking sheet.
- Bake at 350F for 12 minutes. Let cool for a few moments and then peel macarons off the baking sheet. When totally cool, sandwich together with white chocolate raspberry ganache.
- To make the ganache filling, melt the white chocolate and cream using a double boiler (or like I do with a metal bowl set over a pot of simmering water). Whisk together so that there are no lumps.
- Add the jam and stir well.
- Push ganache through a fine mesh strainer (I use a sifter) to get rid of the raspberry seeds. Let the ganache cool for at least two hours at room temperature before using. It will thicken up as it cools.
- To assemble cookies, spread halves with a teaspoon of ganache and sandwich together. Yum!
powdered sugar, bobs red, egg whites, sugar, weight white chocolate chips, ubc, raspberry
Taken from tastykitchen.com/recipes/desserts/raspberry-rose-macarons/ (may not work)