Gourmet Traveller’s Macarons with White Chocolate and Raspberry Ganache recipe
04.05.23
Treat mum to a little bite of luxury this Mother’s Day!
SERVES 40 // PREP TIME 20 MINS // COOK 15 MINS (PLUS RESTING)
INGREDIENTS
130 gm pure icing sugar
110 gm almond meal
105 gm eggwhite (about 2), at room temperature, left out overnight
65 gm caster sugar
4-5 drops rose food colouring
WHITE CHOCOLATE AND RASPBERRY GANACHE
50 ml pouring cream
100 gm white chocolate
45 gm raspberries, coarsely chopped
METHOD
1 Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set aside. Whisk 90gm eggwhite in an electric mixer until soft peaks form (1-2 minutes). Add caster sugar, a tablespoon at a time, whisking continuously until incorporated and mixture is thick and glossy (2-3 minutes), then add food colouring. Stir in almond mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted. Add remaining eggwhite to loosen mixture, spoon into a piping bag with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays, stand until a crust begins to form (4-5 hours).
2 Preheat oven to 140°C. Bake macarons until firm but not coloured, swapping trays halfway through cooking (10-12 minutes), set aside, cool completely on trays.
3 Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set. Macarons will keep for 1-2 days refrigerated in an airtight container.
Note: If fresh raspberries are unavailable, substitute defrosted frozen raspberries.
Recipe and image: Gourmet Traveller magazine
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Charissa Levonian
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