Rasmalai Macarons

Macaron shells

1. Pre-heat oven to 300°F.
2. Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
3. Dry Ingredients: In a separate bowl, sift the icing sugar and almond flour together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them. Divide the mixture in two – for the two different colors
4. Prepare the Meringue: In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
5. Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
6. Add 1 drop of pink gel food color.
7. Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
8. Macronage: With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon/lava.
9. Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
10. Pipe circles onto the prepared baking sheet. You should get about 20-30 circles in total depending on the size of your macarons.
11. Once piped, rap the sheet on the counter to release all the air bubbles.
12. Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
13. Bake Shells: Bake in the oven, at 300°F for 12 minutes.
14. Check for doneness, by wiggling the shell. Shells are done when they don't move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
15. Cool the shells in the tray.

Rasmalai Frosting

1. Beat the room temperature butter until light and fluffy. The color of the butter should be quite light when done.
2. Slowly add the sweetened condensed milk, in 3 increments, until it's fully blended.
3. Add the ricotta cheese to the mixture and beat until combined. The mixture will be a little grainy. If the frosting is too thin, add a little confectioners/icing sugar to adjust.
4. Transfer to a piping bag.

Decorating & Assembly

1. Pair similar-sized shells together to form the cookie sandwiches.
2. Melt 1/4 cup of white chocolate chips in the microwave for about 30 seconds.
3. Transfer to a piping bag and cut a tiny hole at the bottom
4. Drizzle melted white chocolate on half the shells, and then sprinkle chopped pistachios
5. Rest to let the chocolate harden
6. Pipe frosting on the bottom half of the macaron shell.
7. Carefully sandwich the cookie with its pair, being careful not to break the shell.
8. Repeat to assemble all the cookies
9. Once all the cookies are assembled, store the macarons in the freezer for at least 12-24 hours to mature.
10. Enjoy your hard work!