...





9



50g
40g
1
20g



50g
20g
20g




1. 150

2.3

3.(2)3

4.(3)

5.(4)

6.4cm2-31

7.13017

8.(7)

9.500W130

10. 30

11.(8)21(10)2

-------------------------------------------------------------------------------------------
Galaxy Macarons
Servings: 9

INGREDIENTS
1 large egg white
20 grams granulated sugar
40 grams almond flour
50 grams powdered sugar
Red, blue, and black food coloring

50 grams white chocolate
20 grams unsalted butter
20 grams raspberry puree

White food coloring

PREPARATION
In a medium bowl, beat the egg white with an electric hand mixer on medium speed until soft peaks form. Add of the granulated sugar, increase the mixer speed to high, and continue to beat until the egg whites form stiff peaks. Add the remaining sugar in at a time, beating until the whites are shiny and fluffy.
Using a fine-mesh sieve, sift the almond flour and powdered sugar into the bowl with the egg whites. Discard any large pieces that remain in the strainer. Fold until just incorporated. Divide the batter into 3 bowls, then add the food coloring in each and mix well.
Line a baking sheet with parchment paper. Fill a piping bag with the macaron batter and pipe 1-inch dollops onto the baking sheet. Tap the baking sheet against the counter to release any air bubbles. Let the cookies rest for an hour, until they are no longer wet to the touch and a skin forms on top.
While the macarons are resting, make the filling. In a medium bowl, add the white chocolate and unsalted butter, and microwave at 500W for 90 seconds. Add the raspberry puree and mix until smooth. Let cool slightly, then transfer to a piping bag and set aside until ready to fill the cookies.
Preheat the oven to 265F (130C).
When the cookies are dry to the touch, bake for 17 minutes.
Let the cookies rest for 10 minutes, or until cool, before filling. Pipe the filling onto a macaron and sandwich with another one. Repeat with the remaining cookies.
Using the brush, sprinkle the white food coloring on the surfaces.
Enjoy!