# What You'll Need:
→ Macaron Shells
01 - 4 large egg whites, aged 24-48 hours (approximately 120g)
02 - 3.5 oz granulated sugar
03 - 7 oz powdered sugar
04 - 4.2 oz finely ground almond flour
05 - Pinch of salt
06 - Gel purple or blackcurrant food coloring (optional)
→ Blackcurrant Ganache
07 - 3.5 oz blackcurrant purée, strained of seeds
08 - 4.2 oz white chocolate, finely chopped
09 - 1 oz unsalted butter, softened
10 - 1 teaspoon fresh lemon juice
# Method:
01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - In a food processor, pulse almond flour and powdered sugar together until well combined and fine. Transfer to a large bowl and sift to remove lumps.
03 - In a clean, grease-free bowl, beat egg whites with salt on medium speed until foamy. Gradually add granulated sugar while continuing to beat 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, 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. Pop any remaining bubbles using a toothpick.
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 - Preheat oven to 300°F.
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 paper.
11 - Remove from oven and allow shells to cool completely before removing from baking sheets.
12 - Place finely chopped white chocolate in a heatproof bowl.
13 - In a small saucepan, heat blackcurrant purée over medium heat until just simmering.
14 - Pour hot purée over white chocolate and let sit for 1 minute, then stir gently until smooth and fully melted.
15 - Stir in softened butter and lemon juice until fully incorporated. Allow to cool until thickened but still pipeable.
16 - Pair cooled macaron shells by size. Pipe a small amount of blackcurrant ganache onto one shell of each pair and sandwich gently with the second shell.
17 - 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.
