White Chocolate and Raspberry Macarons
- These delicate and colorful macarons are filled with a creamy white chocolate ganache infused with cannabis and a tangy raspberry jam center. The cannabis is incorporated into the ganache, providing a subtle and enjoyable lift. The combination of sweet white chocolate, tart raspberry, and the delicate almond meringue shells makes these macarons a truly decadent and irresistible treat. Making macarons is notoriously difficult.
- Ingredients:For the Macarons:1 cup almond flour, finely ground1 cup powdered sugar3 large egg whites, aged at room temperature for at least 24 hours1/4 cup granulated sugarFood coloring (optional)For the White Chocolate Ganache:1 cup white chocolate chips1/2 cup heavy cream2 tablespoons cannabis-infused butterFor the Raspberry Jam:1/2 cup raspberry jam
- Instructions:Make the Macarons: Sift together almond flour and powdered sugar. In a separate bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Gently fold the almond flour mixture into the meringue in two additions. Add food coloring, if using.Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone baking mat. Tap the baking sheet firmly on the counter several times to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes to form a skin.Bake the Macarons: Preheat oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until the feet are well-formed and the shells are set. Let the macarons cool completely on the baking sheet before removing them.Make the Ganache: Heat heavy cream in a saucepan over medium heat until just simmering. Pour over white chocolate chips and let sit for 1 minute. Stir until smooth and creamy. Stir in cannabis-infused butter. Let cool slightly, then refrigerate for 30 minutes to firm up.Assemble the Macarons: Pipe a small amount of white chocolate ganache onto the flat side of one macaron shell. Top with a dollop of raspberry jam. Top with another macaron shell.Serve: Store the macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld together.
