For 25-30 pieces

For the hulls

  • 200g of icing sugar
  • 125g of almond powder
  • 30g of sugar
  • 3 egg whites


For the chocolate raspberry ganache

  • 120g of black chocolate 70%
  • 120g of cream 30%
  • 165g of raspberry pulp


Preparation of hulls:

  1. Use your mixer and mix the almond powder and icingsugar for 2-3 minutes . Sieve to remove large bits
  2. Whisk the egg whites when the whites are stiff , add the powdered sugar.The whites must be stiff and glossy
  3. Add any colouring now
  4. Fold 1/3 of the mixture into the beaten egg whites
  5. Add the second 1/3 of the mixture and continue to fold in slowly ...Finish with the last 1/3
  6. If you have been careful , you should obtain an airy dough ... NOW it's time to "Macaroner" ... Nothing complicated to understand , it's just to remove a little air from the dough to get a breaking ribbon  aspec ..."YES but when do i need to stop?" let me explain
    Lift the dough whith your spatule , il should be a dropping consistency ( neither too liquid nor too firm ... once the dough is in your bowl , it will rise in a dome then flatten
  7. Put the mixture into an icing bag and make small circles 3cm wide , 2cm apart
  8. VERY important , Let it dry for 30 minutes - 1 hour
  9. The dought is ready when the macarons are dry and elastic to touch
  10. preheat the oven to 165°c in traditional mode and make for 12-13min
  11. Leave the cases to cold 
For the Chocolate& Rasberry's ganache
  1. Break the chocolate into pieces into a bowl
  2. Boil the cream and add to the chocolate , mix for 2 minutes and then add the raspberry pulp
  3. Put in the fridge and don't forget to cover it with a film in contact
  4. Pair up the shells by diameter or form
  5. Put the ganache generously on one of the two hull, gently press the other one onto it
  6. Put all your macarons in a Tupperware container ( for example) , close it and leave your small wonders one night in your fridge before eating ... they will be even better
  7. Be Patience