RASPBERRY WHITE CHOCOLATE MACARONS easy to make

RECIPE BELOW : RECIPE MAKES 20 Icing sugar 2 cups firmly packed Almond meal 1 12 cups firmly packed 4 egg whites 13 cup sugar pink food colouring GANACHE 14 cup cream 150g chopped white chocolate 12 cup raspberries Pre heat oven to a low 150C Line to oven tray with baking paper. In a large bowl sift almond meal and icing sugar together. In a medium bowl beat egg whites until soft peaks form.
This can be done with a hand held mixer or large mixer.
Gradually add sugar beating between additions until sugar dissolves. Using a large metal spoon careful fold in the icing sugar mixture.
Add food colouring.
a couple of drops at a time until you have the correct intense of colour Transfer mixture into large piping bag fitted with a 2cm plain nozzle.
Holding the tip approx 2cm above the tray pipe right down to create a 4cm circle 2-3 cms apart.
When tray has been covered lightly tap it down to settle the circles.
Set aside for half hour.
This will allow the macarons to form a shell on the top and make it easier to bake.
Bake in low heat 150C for approx 15-20mins.
Cool on trays.
GANACHE Puree the raspberries Meanwhile in a saucepan bring cream to boiling point.
Remove from heat.
Add chocolate and stir until smooth.
Add pureed raspberries and combine. Chill ganache until a spreadable consistency.
Sandwich macarons with ganache. PLEASE NOTE: Set macarons aside in a dry cool place to allow the outer skin to develop.
This prevents crackling and allows them to maintain their shape during baking.

Источник: rutube.ru