# What You'll Need:
→ Macaron Shells
01 - 4 large egg whites, aged 24-48 hours (approximately 4.2 oz)
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
# How-To Steps:
01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - Pulse almond flour and powdered sugar together in food processor until well combined and fine. Sift into a large bowl to remove any lumps.
03 - In a clean, grease-free bowl, beat egg whites and salt on medium speed until foamy. Gradually add granulated sugar, 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 dry almond mixture into the meringue in three additions using a rubber spatula. Fold until batter flows in thick ribbons and a figure-8 can be drawn without breaking. Avoid overmixing.
06 - Transfer batter to piping bag fitted with 0.4 inch round tip. Pipe small circles approximately 1.4 inches in diameter onto prepared baking sheets with slight spacing between each.
07 - Firmly tap baking trays on the counter to release trapped air bubbles. Use a toothpick to pop any remaining bubbles on the surface.
08 - Allow shells to rest at room temperature for 30 to 45 minutes until a slight skin forms and surfaces are no longer tacky to the touch.
09 - Preheat oven to 300°F.
10 - Bake one tray at a time for 13 to 15 minutes, rotating halfway through, until shells are set and can be gently lifted from the parchment.
11 - Remove shells from oven and allow to cool completely before removing from baking trays.
12 - Place chopped white chocolate in a heatproof bowl.
13 - In a small saucepan, heat blackcurrant purée until just simmering.
14 - Pour hot purée over white chocolate and let sit for 1 minute to allow residual heat to soften the chocolate.
15 - Stir gently until smooth and completely melted.
16 - Stir in softened butter and lemon juice until fully incorporated.
17 - Allow ganache to cool until thickened but still pipeable consistency.
18 - Pair cooled macaron shells by matching size.
19 - Pipe a small amount of blackcurrant ganache onto one shell of each pair and gently sandwich with the second shell.
20 - Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to develop and mature. Bring to room temperature before serving.
