Red Pearl

In a double-boiler, heat the raspberry purée to 85°C along with the sugars (sorbitol and invert sugar), butter, and soy lecithin, stirring well until everything is completely dissolved. Separately, melt the white chocolate in the microwave at 45°C, then pour the previously heated purée over it. Stir in the raspberry powder and flavored cocoa butter, then emulsify well with a mixer. Finally, add the liquid cream, stirring by hand. Let it set in the refrigerator at +3°C for at least 12 hours, then, if necessary, whip it again in a stand mixer using the whisk attachment at low speed.

To make a cold meringue, beat the egg whites and granulated sugar in a stand mixer with the whisk attachment; separately, finely sift the powdered sugar with the almond flour, which should be toasted in the oven at 150°C for at least 15 minutes. When the meringue is well whipped, add a few drops of water-soluble red food coloring and continue beating with the whisk. Next, gradually add the previously sifted dry ingredients in a thin stream, stirring vigorously to slightly deflate the mixture. Then pipe the shells onto a silicone mat and let them dry at room temperature for at least 45 minutes. Once a thin crust has formed on top of the shells, bake at 140°C for 16–17 minutes with the oven door closed.

Raspberry Jam 150g

Assemble the macaron shells with a dollop of raspberry ganache—previously whipped in a stand mixer—then fill them with raspberry jam. Next, place the macarons in the freezer, sealed tightly, for at least 12 hours so that the shells soften slightly.