Polly Pocketsy

Vanilla Macarons with raspberry ganache filling 

Get a clean bowl and wipe it with some vinegar or lemon juice and dry it with a paper towel this is to make sure there is no residual fat which would stop the egg whites from whisking to stiff peaks 

In the bowl weigh 140 grams egg whites and start whisking with an electric mixer on low power 

As soon as the egg whites become frothy and creamy start slowly adding the sugar mixing at the same time 

Once all the sugar is added increase the speed to high and whisk until stiff peaks form 

Add the vanilla and mix to incorporate then add the food coloring and mix again 

Sift the powder sugar and almond flour 2 times into a bowl then add to the egg white  mixture 1/3 at a time gently folding in with a spatula 

Once all the almond flour is folded in do a figure 8 with the batter and if it doesnt break then the batter is ready for piping 

I use a silicone mat that already has the circular shapes on it so i can measure it accurately and i pipe using a round nozzle or i just snip the end off of a piping bag and leave some space between each one i pipe 

Once the macarons are piped tap the tray gently a few times to release air bubbles then rotate and tap again 

Let the macarons rest for 30-60 minutes until a skin forms on top and its no longer sticky then they are ready for baking 

while the macarons rest you can make the ganache by adding 2 cups fresh or frozen raspberries into a pan 

Add sugar to the raspberries then heat up the mixture until it thickens and push through a sieve to remove the seeds 

Put the strained  raspberries back into a clean pan and add cream and white chocolate and melt together stirring until everything is combined 

Cool the ganache and refrigerate until needed 

Preheat the oven at 150 c then bake one tray of macarons at a time in the centre of the oven 14-15 minutes 

Once the macarons have cooled pipe the ganache and  then put the macarons in the fridge overnight and enjoy 