Raspberry And White Chocolate Valentine Macarons

1. 1

   Line 2 baking pans with parchment paper. Sift powdered sugar and ground almonds into a large bowl.

2. 2

   Beat egg whites in large bowl with electric mixer until soft peaks form. Gradually add granulated sugar, beating between each addition, until sugar dissolves.

3. 3

   Using a large metal spoon, carefully fold in powdered sugar mixture and food color.

4. 4

   Transfer mixture into a large piping bag fitted with a 3/4-inch plain tip. Holding tip 3/4 inch above baking pan, pipe straight down to create 1 1/2-inch rounds, 1 inch apart. Lightly tap pans once on counter. Let stand for 30 mins in a cool dry place to allow a skin to develop (this prevents cracking and allows them to maintain their shape during cooking).

5. 5

   Preheat the oven to 300u00b0F. Bake macarons for 15-20 mins. Cool in pans on wire rack.

6. 6

   Meanwhile, for the ganache, bring cream just to a boil in a small saucepan. Remove from heat. Add chocolate and stir until smooth. Refrigerate ganache until a spreadable consistency.

7. 7

   Sandwich macarons with ganache and raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.