Ingredients
For the Shells:
- 3 egg whites
- ½ tsp salt
- 1 cup Lantic & Rogers Icing Sugar
- 1 cup almond flour
- 1 tsp freeze dried raspberries
- ½ cup Lantic & Rogers Granulated Sugar
- ½ tsp pure vanilla extract
For the Syrup:
- 1 ¼ cup raspberries
- 2 tbsp Lantic & Rogers Granulated Sugar
For the Filling:
- 1 cup white chocolate
- ¼ cup heavy cream
- 1 tsp freeze dried raspberries
Directions
- Begin by creating the raspberry syrup. Place raspberries and sugar in a small saucepan, bring to boil and stir frequently until the raspberry syrup thickens, then pass through a sieve to remove the seeds and set aside.
- To make the filling, place ⅔ of the raspberry syrup, white chocolate, freeze-dried raspberries and heavy cream in a small saucepan on low heat. Melt the white chocolate and mix everything until well incorporated, then let the filling cool completely and refrigerate for 30 minutes before using.
- Preheat the oven to 300 °F .
- To prepare the macaron shells, start by separating egg yolks from the egg whites. Beat the egg whites and salt with an electric hand mixer until soft peaks form.
- Gradually add the granulated sugar, vanilla extract and the raspberry syrup until well combined.
- In a separate food processor, place powdered sugar, almond flour, and freeze-dried raspberries and blend until the texture is extra fine, then sift the mixture through a fine-mesh sieve into a large bowl.
- Add the almond flour mixture into the egg white mixture, ¼ amount at a time, folding with a spatula until the batter turns into a very thick mixture.
- Transfer the mixture into a piping bag with a round tip.
- Pipe the macarons onto a baking tray lined with parchment paper. The macarons should be about 3 cm in diameter.
- Tap the baking sheet on a flat surface for a couple of times to release any air bubbles before baking.
- Bake the macarons for 17 to 20 minutes until the macaron shells have risen.
- Let the macaron shells cool completely before filling.
- Transfer the cooled raspberry filling into a piping bag with a round tip. Add a dollop of the raspberry cream onto one macaron shell and then top with another macaron shell. Simply repeat this process for the remaining ingredients.