Raspberry mac's

New Year, more macarons to be baked on Sundays afternoons :-)

I now follow Adriano Zumbo's recipe for the shells and i find that it works the best. It is the Italian version with hot sugar syrup which is a bit more time consuming than the French version - but it makes the shells crack free, shiny and with good feet!
I will post the recipe shortly.
For yesterday's baking session i did a raspberry macaron filling:

White chocolate & Raspberry ganache

- 100 gr white chocolate - broken into pieces
- 1 dl of double cream
- 3 teaspoons of powdered freeze dried raspberries
- tiny bit of pink gel colour
- 25 grams of unsalted butter

Heat up the cream and when boiling - pour over the white chocolate pieces and stir until melted. Add the powdered raspberries and the colour and stir. Add the butter and stir to combine. Pour into a disposable piping bag, seal and put in the fridge to set.

Here are the little finished macaroons. They turned out pretty nice if i may say so myself.