# Ingredient List:
→ Macaron Shells
01 - 4 large egg whites, aged 24-48 hours (approximately 120g)
02 - 0.75 cup granulated sugar (100g)
03 - 1.75 cups powdered sugar (200g)
04 - 1.25 cups finely ground almond flour (120g)
05 - Pinch of salt
06 - Gel purple or blackcurrant food coloring, optional
→ Blackcurrant Ganache
07 - 0.33 cup blackcurrant purée, strained of seeds (100g)
08 - 4.25 oz white chocolate, finely chopped (120g)
09 - 2 tablespoons unsalted butter, softened (30g)
10 - 1 teaspoon fresh lemon juice
# Directions:
01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - Pulse almond flour and powdered sugar in a food processor until well combined and fine. Sift into a large bowl to remove lumps.
03 - In a clean, grease-free bowl, beat egg whites and salt on medium speed until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
04 - Incorporate food coloring into the meringue and mix until evenly tinted throughout.
05 - Gently fold the almond mixture into the meringue in three additions using a spatula. Continue folding until batter flows in thick ribbons and a figure-8 can be drawn without breaking. Avoid overmixing.
06 - Transfer batter to a piping bag fitted with a 1 cm round tip. Pipe small circles approximately 1.4 inches in diameter onto prepared baking sheets, spacing slightly apart.
07 - Tap trays firmly on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles.
08 - Allow shells to rest at room temperature for 30-45 minutes until a slight skin forms and shells are no longer tacky to the touch.
09 - Set oven to 300°F (150°C).
10 - Bake one tray at a time for 13-15 minutes, rotating halfway through, until shells are set and can be gently lifted from parchment.
11 - Remove baked shells from oven and allow to cool completely before removing from trays.
12 - Place finely chopped white chocolate in a heatproof bowl.
13 - In a small saucepan, heat blackcurrant purée until just simmering.
14 - Pour hot blackcurrant purée over white chocolate and let sit for 1 minute.
15 - Stir gently until chocolate is melted and mixture is smooth. Add softened butter and lemon juice, stirring until fully incorporated.
16 - Allow ganache to cool until thickened but still pipeable consistency.
17 - Sort cooled macaron shells by size and pair them together.
18 - Pipe a small amount of blackcurrant ganache onto one shell of each pair and sandwich gently with the second shell.
19 - Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to mature. Bring to room temperature before serving.
