Raspberry Macarons - cooking recipe

Ingredients

3 None egg whites
1/4 cup granulated sugar
None None Pink food color
1 1/4 cups plus 1 tbsp powdered sugar
1 1/4 cups ground almonds
6 None raspberries
1/4 cup light cream
5 oz white chocolate, coarsely chopped
1 tbsp raspberry jam, warmed and strained

Preparation

Grease 2 baking pans and line with parchment paper. Press raspberries through a fine sieve; discard seeds. You will need 1 tbsp of the raspberry puree.
Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Add the granulated sugar and a few drops of food color and beat until the sugar dissolves. Fold in 1 1/4 cups sifted powdered sugar, ground almonds and raspberry puree, in two batches.
Spoon the mixture into a piping bag fitted with 3/4 inch plain tip. Pipe 1 1/2 inch rounds about 1 inch apart onto prepared pans. Tap the pans on the work surface so the macarons spread slightly. Dust the macarons with remaining 1 tbsp sifted powdered sugar. Let stand for 30 mins.
Meanwhile, preheat the oven to 300\u00b0F.
Bake the macarons for about 20 mins. Cool in pans on a wire rack.
For the chocolate filling, bring the cream to a boil in a small saucepan. Remove from the heat. Add the chocolate and stir until smooth. Stir in the jam and a few drops of food color. Refrigerate until spreadable.
Sandwich the macarons with the chocolate filling.