French RaspberryMacarons

(approximately 25 macarons)

Ingredients

For the meringue:

• 125 g almond powder
• 200 g icing sugar
• 112 g egg whites, at room temperature
• 50 g sugar

For the filling:

• 100 g raspberry puree
• 20 g sugar
• 40 g honey
• 62 g cream
• 20 g unsalted butter
• 250 g white chocolate chips

For the meringue:

Pulse icing sugar and almond flour in a food processor until combined. Sift mixture 2 times.

Whisk whites with a mixer on medium speed until soft peaks form. Reduce speed to low, then add sugar. Increase speed to high, and whisk until stiff peaks form, about 10 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Preheat oven to 225 degrees Fahrenheit.

Transfer batter to a pastry bag fitted with a plain round tip, and pipe 2 cm rounds 1 inch apart on parchment-lined baking sheets,. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for about 15 minutes, or until a crust forms on the macarons. The macarons are ready to bake if nothing sticks to your finger when you touch them.

Bake the macarons, rotating halfway through, until they are crisp and firm, about 24 minutes. 

For the filling:

In a bowl, add the white chocolate chips and butter. Set aside.

In a pan over medium heat, mix the honey, cream and raspberry puree. Bring to a boil and remove from heat.

Pour the mixture over the white cholocate chips and butter. Mix with a spatula, until well incorporated. Bring to room temperature.

To assemble:

Pipe a small amount of filling onto the centre of the bottom of one of each pair macarons, top with the other shell and press gently down.

Enjoy!