Macaroons

Raspberry macaroons

If there is one thing that I have a holy horror, it's white chocolate! I find it much too sweet, disgusting, I can not stand ...
And then, tell me, what is she complaining about, that she does not eat it, and then there you go!

Obviously ... but when we love to make macaroons, difficult to do without white chocolate, because it serves as a base for most ganaches! This is my drama ...
So I spend my time trying to find a substitute for this horror galakisée (small tribute to Oum the dolphin ...), and replace it with other ingredients, edible, them ...
I tried an infinity of ganaches made of white chocolate: pistachio, vanilla, raspberry, coffee, mint, licorice ... The only one I liked was the mint, in the macronon Miléna Pierre Hermé . Curiously, white chocolate does not feel too much, and goes very well. For all the others I had to find a plan B ...
For raspberry, I fiddled in my kitchen, and I ended up having the idea of this ganache, without any white chocolate, and really delicious (for my taste buds at least).
For that, I simply replaced the lemon with raspberry, in the recipe of Pierre Hermé lemon macaroon! I told myself that if it worked with lemon, it should do with raspberry, which is a relatively acidic fruit too. And eureka, it works great!

REALIZATION: (for about twenty macaroons):

For the hull recipe it's here , adding "raspberry red" dye. Sprinkle the shells with some broken pistachios before cooking (optional, it's just for the color).

For the ganache:
50g of fresh or frozen raspberries
1 egg
60g of sugar (50g for me)
88g of butter "chilled"
25g of almond powder
A dozen raspberries cut in half

Mix the raspberries. If you do not like to smell the seeds at the tasting, pass this coulis to Chinese, otherwise leave it as it is (that's what I did).
In a small saucepan, put the egg, the coulis and the sugar. Over medium heat, stir constantly, just as for a pastry cream. When the mixture has thickened, remove from heat and add the butter cut in small pieces. Film to the contact.
Refrigerate at least 3 hours, or ideally overnight.
When the ganache is creamy, mix in the blender for two minutes, then add the almond powder.
Place the ganache in a pastry bag, and garnish the macaroons, putting a whole half-raspberry in the center (it's the little touch of pep's that changes everything ...):

Place the macaroons in an airtight box, and enjoy them after 24 hours (not 48 hours because the filling contains a lot of moisture).

And since it seems that today we must remember that we are in love, here are some small "macoeurons" ...