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Sift powdered sugar and almond powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.
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Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.
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Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.
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Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.
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Transfer the mixture to a pastry bag fitted with a 1 cm round piping tip and pipe macarons on an oven tray lined with silicon mat.
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Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.
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Preheat the oven to 150c degrees.
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Bake the macarons for about 10-13 minutes or until set.
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Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.
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Raspberry and rose ganache filling: chop the chocolate and put in a bowl.
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Add raspberry puree and solvents together in the microwave or over double-boiler.
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Stir until everything is melted and mixture is smooth.
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Add rose water gradually until you reach the desired taste and stir.
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Cool the ganache in the fridge for 1-2 hours or until it reaches a comfortable drizzling consistency.
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Transfer the ganache into a piping bag and fill the macarons. Keep in a sealed box.