Raspberry-Chocolate-Ganache Macarons

Instructions

• LINE 2 large baking sheets with parchment.

• PASS icing sugar and almond flour through a sieve into a medium bowl. Discard any coarse grinds in your sieve. Set aside.

• BEAT egg whites in the bowl of a stand mixer on medium, until frothy, about 30 sec. Dip the tip of a paring knife into gel food colouring and swirl through egg whites. Continue beating while adding granulated sugar in a thin, steady stream. Increase speed to medium-high and beat until soft peaks form when beaters are lifted, about 1 min.

• FOLD half of almond mixture into egg whites until almost combined. Gently fold in remaining almond mixture until no streaks remain. Mixture will look like thick, moist cake batter.

• FIT a piping bag with a #7 round tip. Fill bag with batter. Pipe 1-in.-wide rounds onto prepared sheets 1/2 in. apart. If piped rounds have peaks, spread a kitchen towel on the counter. Smack the bottom of the sheets on towel a few times until tops are smooth. Let macarons rest until the surface of the batter feels dry when touched, 45 min to 1 hour (batter will not stick to your finger). It may take longer if the weather is humid.

• PREHEAT oven to 280F.

• BAKE in centre of oven, until macarons are firm and dry, 16 to 18 min. They should not shift when they are touched. If macarons are not done, continue baking and checking at 2-min intervals. Transfer to a rack to cool completely. Cookies should come off the parchment easily when cool.

• PLACE chocolate in a medium bowl. Microwave on medium, stirring halfway through, for 1 min until chocolate is almost melted. Stir until completely melted and smooth. Stir in jam. Set aside to cool.

• SPREAD or pipe 1/2 tsp ganache on the bottoms of half of the macarons. Sandwich with remaining macarons. Macarons will keep well, stored in an airtight container at room temperature, up to 2 days.