# What You'll Need:
→ Macaron Shells
01 - 4 large egg whites (about 120g), aged
02 - 1/2 cup granulated sugar
03 - 2 cups powdered sugar
04 - 1 1/4 cups finely ground almond flour
05 - 1 pinch salt
06 - Gel purple or blackcurrant food coloring
→ Blackcurrant Ganache
07 - 1/3 cup blackcurrant purée, strained
08 - 4 oz white chocolate, finely chopped
09 - 2 tbsp unsalted butter, softened
10 - 1 tsp lemon juice
# Cooking Steps:
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. 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 beat until stiff, glossy peaks form.
04 - Add food coloring to meringue and mix until evenly tinted.
05 - Gently fold the almond mixture into meringue in three additions. Continue folding until batter flows in thick ribbons and a figure-8 can be drawn without breaking.
06 - Transfer batter to a piping bag fitted with a 1/2 inch round tip. Pipe 1 1/2 inch circles onto prepared sheets, spacing slightly apart.
07 - Tap trays firmly on counter to release air bubbles. Pop any remaining bubbles with a toothpick.
08 - Let shells rest at room temperature for 30 to 45 minutes until a slight skin forms and shells are no longer tacky to 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 parchment.
11 - Cool shells completely before removing from trays.
12 - Place chopped white chocolate in a heatproof bowl.
13 - Heat blackcurrant purée in a small saucepan until just simmering.
14 - Pour hot purée over chocolate and let sit for 1 minute. Stir gently until smooth and melted.
15 - Stir in butter and lemon juice until fully incorporated. Cool until thickened but still pipeable.
16 - Pair cooled shells by size. Pipe blackcurrant ganache onto one shell of each pair and gently sandwich with second shell.
17 - Store assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors to mature. Bring to room temperature before serving.
