French Macarons with White Chocolate Ganache and Jam

To make the ganache

1. Combine the cream and the glucose syrup in a small saucepan and bring to a boil.
2. Pour the hot cream mixture over chopped white chocolate and let sit for 1 minute. Next, using a spoon or a spatula, mix the mixture vigorously until it emulsifies.
3. Stream in the raspberry liqueur, stirring the mixture until it's homogeneous. Transfer the mixture into a large baking dish, cover it with Saran wrap, and let cool at room temperature.

To make macaron shells

1. Sift the icing sugar and almond powder. Mix the food coloring into the first half of the egg whites.
2. Next, mix the egg white and food coloring mixture into the almond powder mixture and set aside.
3. Whip the second half of the egg whites to stiff peaks. Immediately begin to boil the water and sugar and bring them up to 244F (118C) without stirring. Next, slowly stream the hot sugar into the whipped egg whites while carefully whisking the mixture. You can use a hand or a stand mixer. Let the mixture cool to 122F (50C).
4. Next, fold the meringue into the almond flour mixture until homogeneous. Transfer the batter into a piping bag fitted with a #11 plain piping tip.
5. Pipe the batter into circles approximately 1.3" (3.5 cm) in diameter, spacing them 1" (2.5 cm) on a baking tray lined with parchment paper or a Silpat macaron mat. Tap the baking sheet a couple of times on a flat working surface covered with a kitchen towel to remove air bubbles. Let the shells sit at room temperature for at least 30 min to develop a skin.
6. Preheat the oven to 355F (180C). Transfer the tray to the oven, opening and closing the oven door swiftly, and let the shells bake for 12 minutes. Next, remove the shells from the oven, slide them off from the baking tray onto a working surface, and let cool completely at room temperature.

Assembly

1. Transfer the ganache into a piping bag fitted with a #11 plain piping tip. Place 1/4 teaspoon of jam in the center of a shell. Next, generously pipe raspberry ganache around the jam. Do this to half of the shells. Next, cover the filled shells with the remaining unfilled shells.

Serving

1. Refrigerate the assembled macarons for 24 hours. Remove from the fridge 2 hours prior to serving.