Success!!

My macarons turned out beautifully!! I left them to sit for 4 hours before putting them in the oven and they all came out with perfect feet!! The colour is a little off in the photo because I couldn't find my camera and had to resort to iPhone pic, but they turned out a lovely pale pink, and the ganache filling was dark pink lusciousness! They are also V yum!!



And here is the recipe:

Macarons with white chocolate and raspberry ganache

Serves 40
Cooking Time Prep time 20 mins, cook 15 mins (plus resting)

130 gm	pure icing sugar
110 gm	almond meal
105 gm	eggwhite (about 2), at room temperature, left out overnight
65 gm	caster sugar
4-5 drops	rose food colouring
White chocolate and raspberry ganache
50 ml	pouring cream
100 gm	white chocolate
45 gm	raspberries, coarsely chopped

1	Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set aside. Whisk 90gm eggwhite in an electric mixer until soft peaks form (1-2 minutes). Add caster sugar, a tablespoon at a time, whisking continuously until incorporated and mixture is thick and glossy (2-3 minutes), then add food colouring. Stir in almond mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted. Add remaining eggwhite to loosen mixture, spoon into a piping bag with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays, stand until a crust begins to form (4-5 hours).
2	Preheat oven to 140C. Bake macarons until firm but not coloured, swapping trays halfway through cooking (10-12 minutes (more like 20 mins!) ), set aside, cool completely on trays.
3	Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set. Macarons will keep for 1-2 days refrigerated in an airtight container.

Note If fresh raspberries are unavailable, substitute defrosted frozen raspberries.

This recipe appeared in the July 2009 issue of Australian Gourmet Traveller.