# 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
# Directions:
01 - Line baking sheets with parchment paper or silicone macaron mats.
02 - In a food processor, pulse almond flour and powdered sugar 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 and continue beating until stiff, glossy peaks form.
04 - Add gel food coloring to the meringue and mix until evenly tinted throughout.
05 - Gently fold the almond mixture into the meringue in three additions using a spatula. Fold until the batter flows in thick ribbons and a figure-8 can be drawn without breaking. Do not overmix.
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 the trays firmly on the counter to release air bubbles. Pop any remaining bubbles with a toothpick.
08 - Let shells rest at room temperature for 30-45 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 13-15 minutes, rotating halfway through, until shells are set and can be gently lifted off the parchment.
11 - Cool shells completely on baking sheets before removing from 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 chocolate and let sit for 1 minute without stirring.
15 - Stir gently until chocolate is smooth and melted.
16 - Stir in softened butter and lemon juice until fully incorporated.
17 - Let ganache cool until thickened but still pipeable, approximately 10-15 minutes.
18 - Match cooled macaron shells by size into pairs.
19 - Pipe a small amount of blackcurrant ganache onto one shell of each pair and sandwich gently with the second shell.
20 - Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to mature.
21 - Bring macarons to room temperature before serving.
