For 40 macarons

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Shells

• Almond flour                                              125g
• Powdered sugar                                         125g
• Egg whites                                                  45g 
• Egg whites                                                  45g
• Water                                                          40g
• Sugar                                                          125g

Filling

• White chocolate                                        100g
• Fruit puree                           60g
• Butter                                                        60g

Instructions

Make the macaron shells

1. Prepare dry mix
   • Sift almond flour + powdered sugar together. Add powder food colouring just with the tips of knife.
   • Add powder food coloring (tip of a knife amount) into the dry mix and whisk to distribute evenly.
   • Add Egg whites (A) and mix to form a thick paste (almond paste). Set aside.
2. Make Italian meringue
   • Heat water + sugar in a pot to 118°C / 244°F (use thermometer).
   • When syrup reaches 110°C, start whipping Egg whites (B).
   • Slowly pour syrup into whipping whites, continue mixing until stiff, glossy, and bowl is slightly warm.
3. Macaronage
   • Fold meringue into almond paste in three additions.
   • Mix until batter flows like lava ribbon and disappears in about 10 seconds.
4. Pipe
   • Pipe 3–4 cm circles on parchment or silicone mat.
   • Tap tray strongly to release bubbles; pop visible ones with a toothpick.
   • Rest 10–30 minutes until surface is dry to touch.
5. Bake
   • Convection oven: 140–145°C / 285–295°F for 10–12 minutes
   • Regular oven: 150°C / 300°F for 12–14 minutes
   • Done when tops don't move when touched lightly.

Make the filling

1. Melt white chocolate gently.
2. Heat fruit puree until warm and pour over chocolate; mix to emulsify.
3. Add soft butter and blend until smooth.
4. Chill 30–60 minutes until pipeable.

Assemble

• Pair similar shells.
• Pipe filling onto one shell and sandwich.
• Rest filled macarons in fridge 12–24 hours for maturation.
• Best served at room temperature.

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