# What You'll Need:
→ Macaron Shells
01 - 4 large egg whites, aged 24-48 hours
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 Make:
01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - Pulse almond flour and powdered sugar in a food processor until well combined and fine. Sift through a fine mesh sieve into a large bowl to remove any lumps.
03 - In a clean, grease-free bowl, beat egg whites and salt on medium speed with an electric mixer until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
04 - Add food coloring to the meringue and mix until evenly and consistently tinted throughout.
05 - Gently fold the almond flour 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 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 baking trays firmly on the counter to release air bubbles. Pop any remaining bubbles with a toothpick.
08 - Allow shells to rest at room temperature for 30 to 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 to 15 minutes, rotating halfway through, until shells are set and can be gently lifted off the parchment paper without cracking.
11 - Cool macaron shells completely on baking sheets before removing.
12 - Place finely chopped white chocolate in a heatproof bowl.
13 - In a small saucepan, heat blackcurrant purée until just simmering.
14 - Pour hot blackcurrant purée over white chocolate and let sit for 1 minute without stirring.
15 - Gently stir ganache until smooth and completely melted.
16 - Stir in softened butter and lemon juice until fully incorporated. Allow ganache to cool until thickened but still pipeable.
17 - Match cooled macaron shells by size, pairing similar-sized shells together.
18 - Pipe a small amount of blackcurrant ganache onto the flat side of one shell from each pair. Gently sandwich with the second shell, flat side down.
19 - Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to mature and develop. Bring to room temperature before serving.
