White chocolate and raspberry macarons

Pre-heat the oven to 140°c and line 2 baking trays with baking paper.

Process your ground almonds until fine. (South-African ground almonds tend to be too grainy)
Sift the processed ground almonds with the icing sugar.
Repeat. (yes, it is necessary to double-sift)
Beat the egg whites until soft peaks form.
Slowly add the caster sugar and beat for another 4-5 minutes until the mixture forms stiff peaks and it looks glossy.
Add all of the almond mixture in and fold in.
At first the mixture will look lumpy and strange but just keep folding.
Place the mixture in a piping bag and carefully pipe small circles (I make mine about 2cm) onto the baking sheet.
Don’t pipe them too close to one another as they will spread a little.)
Bake for 12-15 minutes until they are just firm to the touch.
Allow them to cool completely on the baking tray before carefully lifting them off.
To make the filling, melt together the white chocolate and cream until smooth.
Place in the fridge to set slightly and when thickened, mix in the raspberries.
The mixture should be spreadable / pipeable.
Place the mixture into another piping bag and pipe small circle onto the macarons before gently sandwiching them together.

Chef notes:
I know the measurements are very akward but believe me, you want to get them right. So I suggest you use a digital scale when making these macarons.

Reprinted with permission of Simply Delicious.
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