@itsnotamacaroon: Replying to @martaa_272 Raspberry macaron filling recipe below! 150g fresh or frozen raspberries 30g sugar 80g heavy whipping cream 227g white chocolate (chopped or chips) 5-6g freeze dried raspberries (finely ground in food processor or coffee grinder) Tall container (I used 1 qt) Immersion blender Shallow dish Plastic wrap 1. Simmer raspberries and sugar in small saucepan until berries break down and most of the water content has evaporated. Stir regularly. Mixture should be thick like warm jam. Strain through sieve and set aside. 2. Scald cream in microwave or on stove and add to your seedless berry puree. Mix to combine. 3. Pour hot mixture over white chocolate and add freeze dried raspberry powder. Let it sit for a minute to warm the chocolate. 4. Use immersion blender to emulsify your ganache until smooth. 5. Let ganache set up in shallow container covered with plastic wrap until cool. Plastic wrap needs to touch the surface of the ganache to prevent a film from forming. Happy baking! 💕

itsnotamacaroon | amanda

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Monday 15 May 2023 05:26:21 GMT