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Here are the white chocolate and raspberry macaroons, with a hint of geranium for those who want it. A recipe that I made a bit randomly! But those who tried it wanted the recipe, so I’m giving it to you! Fresh and fragrant macaroons, with a crunchy little shell and a terribly soft interior.
Recipe for “Les Reines” macaroons:
-A basic macaroon recipe + pink or red currant coloring (a little bit!)
Raspberry, rose and white chocolate ganache:
-220g of Valrhona ivory cover
-220g of fresh or frozen raspberries
-40g of cocoa butter
-3 pinches of geranium essential oil crystals
-40g invert sugar (or creamy white honey)
-40g of whipping cream
-2 sheets of gelatin
Make macaroons (recipe here) with a light touch of red coloring powder, to obtain pink macaroons.
Bake for 15-16 minutes at 140°C.
Place the raspberries (fresh or frozen), cocoa butter, invert sugar (or creamy white honey) in a saucepan.
Cook until boils.
Add the soaked and wrung-out gelatin.
Pour the boiling liquid, without filter (the seeds are left) on the ivory cover.
Add the cream.
Leave in the fridge until thickens, then fill the macaroon shells two by two.
Leave in the fridge for 24 hours before eating!
