Rodda’s clotted cream and raspberry macarons

Method

Makes 25 macarons

• First, make the Rodda’s Cornish clotted cream ganache filling. Break up the white chocolate and put in a heatproof bowl.
• Place the clotted cream into a small pan, on a medium heat and bring just to the boil.
• Pour the clotted cream over the chocolate and leave for 5 minutes before stirring in to form a silky-smooth ganache.
• Leave to cool completely until the mixture is a piping consistency.
• Meanwhile make the macaron mixture. Preheat the oven to 160C/140C fan and line 2 baking sheets with parchment paper.
• Sift the ground almonds, icing sugar and freeze-dried raspberry powder into a large bowl and set aside.
• In a mixer fitted with a whisk attachment, whisk the egg whites on a medium speed until foamy. Add the sugar slowly, 2 tbsp at a time and mix for 30-45 seconds between each addition.
• Once all the sugar is added, continue whisking the mixture until glossy. When you lift the whisk up, peaks should form that curl down slightly at the end.
• Add the food colouring and raspberry essence and mix with a spatula to combine.
• With a large rubber spatula, fold in half of the almond mixture. Carefully fold in remaining mixture until smooth and glossy. Be careful not to over mix – the mixture should fall in a thick ribbon from the spatula.
• To make your shells, using a piping bag fitted with a 1.5cm round tip, vertically pipe the batter onto prepared trays in 2.5cm circles, evenly spaced apart. Tap the baking trays a few times firmly on the counter-top to remove air bubbles.
• Rest for 30 minutes at room temperature to dry the shells slightly before baking.
• Bake for 12-14 minutes. Allow to cool completely before assembling.
• Once cool, pipe the clotted cream ganache filling around the edge of half the macarons. Fill the centre with raspberry jam and sandwich with another macaron shell.