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1
Let's make the macaron shell first.
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2
Sieve almond powder and icing sugar, mix them together in mixing bowl.
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3
Beat the egg white gently, then add in white sugar.
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4
Meanwhile, add in food colouring.
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5
Using a hand mixer, beat the egg white until peaks are formed.
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6
When the egg white is ready, fold in almond sugar mixture using a spatula.
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7
Fold until the mixture is smooth.
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8
To check the consistency of the batter, leave up the spatula from the batter and it should fall off like ribbon.
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9
Transfer the mixture to a pastry bag, pipe the mixture into 6 7.5cm diameter circles on a non-stick baking paper.
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10
Tap the baking tray twice to remove air bubbles of the batter.
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11
Now wait at least 30min in room temperature to let the mixture dry out.
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12
Preheat the oven to 190C.
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13
When the mixture is complete dried, (you can test by gently touching the surface of the macaron.
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14
The mixture should not stick on your hand once it's ready.)
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15
you can now put in the oven for 13-15 min.
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16
When the macarons are done, cool them on the rack with the baking paper until they are completely cooled.
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17
Remove them carefully and set aside.
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18
Now, let's work on the Ganache.
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19
Melt the Chocolate with butter, mix well.
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20
After that, slowly add in whipping cream and mix well.
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21
Then add in rose water to taste.
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22
Transfer the ganache into a pastry bag, pipe the ganache at the centre of a macaron shell only, then put 6-7 raspberries surrounding the macaron and 1 at the centre of the macaron.
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23
Cover the centre of the macaron with generous amount of Ganache and cover it with another macaron.
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24
Do the same for rest of the macaron.
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25
Top with small amount of Ganache, 1 raspberry and icing sugar to finish.
