For hulls :
105g of egg whites
125g caster sugar
125g icing sugar
125g almond powder
For the ganache :
100g of raspberries
100g white chocolate
6 cl liquid cream
STEP 1 :
Mix and sieve the icing sugar and the almond powder. Beating egg whites. Incorporate the sugar semolina when they are well foamed.
2ND STEP :
Continue beating (the meringue should be very white and compact). Pour the powders over the whites. Mix gently with a maryse.
Preheat oven to 150 ° C. Prepare two superimposed cooking plates. Place the dough in a socket pocket with a smooth socket.
Form the shells of the macarons by spacing them regularly. Make the macaroons crust for at least 30 minutes. Bake for 20 minutes (depending on the ovens).
Remove the plates. Slide the parchment paper over a damp cloth. Let cool.
For the ganache: Chop the white chocolate. Boil the cream with the raspberries. Pour the cream on the white chocolate.
Mix. Refrigerate for 2 hours. Using a socket pocket, fill the macaroon shells.