White Chocolate and Raspberry Macarons

I shall persevere, until the mystery of the finicky ones is solved.

I have had successes with them but the recent failures had only serve to spur me on to bake more often, test the recipes and discover what the plausible cause(s) of failures would be.

Since I had bought a bottle of raspberry jam two days ago, I thought of the wonderful combination of white chocolate ganache and raspberry jam. The filling wouldn’t be too difficult to make. The tricky parts as usual, were the whipping of the egg whites and the macaronage.

This time round, I decided to pay more attention to everything, including having the exact weight of the egg whites and blending the almond flour and powered sugar using the food processor. I realised then that I have been using less egg whites for the past few attempts! Goodness! Soo desne!

Everything seemed to go smoothly. The pre-baked macaron shells sat neatly on the baking sheet waiting to be dried. Then in went the sheet pans at 325F. About 12 minutes later, they came out…uncracked yet without the feet! Oh my goodness! What’s wrong again?

Perhaps it’s the temperature? I adjusted a little. Since the oven did not have digital reading, I would have to gauge by trial and error. The second sheet pan went in and the macarons came out, uncracked and some with feet. Hmm…better but still not well done. Tempered with the temperature again until I decided to use double sheet pans.

And it worked! Too bad this was the last batch!

The rest was easy. This time round, the macarons were crispy on the outside and chewy on the inside. Wonderful!

Note to self:
1. Use temperature of 310F for about 12 minutes for this oven.
2. Buy oven with digital reading.
3. Use double sheet pans during baking.

Hmm…what flavour shall I bake the next time?
Oh! I realised I have baked 10 different macaron flavours! Yay! #6 of the to-do list is completed!

White Chocolate ganache
150g white chocolate, finely chopped
5 tbsp heavy cream
1 tsp vanilla extract

Put the chocolate in a small, heatproof bowl. Put the cream and vanilla extract in a small saucepan and heat until the cream has come to the boil. Pour the hot cream over the chopped chocolate and leave to melt for 1 minute. Stir until smooth then leave to cool. Cover and refrigerate until thickened.

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