These macarons are for Hazel's first birthday.
The filling is made using only raspberries and white chocolate.
To make the filling, heat 100g of raspberries and use a fork or spoon to squash them until they form a juice-like consistency.
Add 120g of white chocolate and combine until all melted. Allow to cool in the fridge for a few hours.
For the shells, why not try the Italian meringue recipe:
• 110g egg whites
• 150g caster sugar
• 35g water
• 150g almond meal
• 150g icing sugar
Add caster sugar and water to a saucepan. Heat the mixture until it reaches 119°C (using a candy thermometer).
Whisk 55g of the egg whites until frothy. Slowly add the hot sugar syrup and beat on until thick and glossy.
Continue to beat the meringue until it has cooled enough to touch the sides of the bowl. Add a spoon of the meringue to the almond mixture to lighten the mixture, then fold through remaining meringue until combined and at the right consistency.
Pipe onto baking trays and bake at 130°C for 13 minutes (may vary with different ovens).
Allow to cool completely before removing from trays and sandwiching with raspberry filling.