Raspberry And White Chocolate Valentine Macarons - cooking recipe

Ingredients

2 cups powdered sugar
1 1/2 cups finely ground almonds
4 None egg whites
1/3 cup granulated sugar
None None Few drops pink food color
3/4 cup heavy cream
5 oz white chocolate, chopped
1/2 cup raspberries, gently torn into flatter pieces, for sandwiching

Preparation

Line 2 baking pans with parchment paper. Sift powdered sugar and ground almonds into a large bowl.
Beat egg whites in large bowl with electric mixer until soft peaks form. Gradually add granulated sugar, beating between each addition, until sugar dissolves.
Using a large metal spoon, carefully fold in powdered sugar mixture and food color.
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).
Preheat the oven to 300\u00b0F. Bake macarons for 15-20 mins. Cool in pans on wire rack.
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.
Sandwich macarons with ganache and raspberries.