Before starting this Grapefruit & White Chocolate Macarons recipe, make sure you have organised all the necessary ingredients.
In a food processor, finely grind the almond powder and icing sugar.
In a stand mixer recipient, start beating the egg whites until stiff peaks form.
Pass the almond and icing sugar mix through a fine sieve.
When the egg whites form stiff peaks, add the castor sugar.
Remove the recipient from the food mixer and incorporate the almond powder and icing sugar preparation with a rubber spatula...
... until all the ingredients are combined.
Add some pink colouring with the tip of a knife.
Combine by stirring gently until homogeneous.
Scoop the macaron paste into a piping bag fitted with a plain nozzle (diameter between 10 and 12mm).
Pipe the macarons on a sheet of greaseproof paper (the diameter of the macarons should be 2.5 or 3cm).
Let sit at room temperature for one hour so that a crust forms.
Preheat the oven to 160°C (gas 3)...
... and bake for 15-20 minutes. When cooked, remove from the oven and leave to cool.
Prepare the necessary ingredients to make the grapefruit filling.
In a saucepan, crack the whole egg and add the sugar.
Beat vigorously with a whisk.
Add the cornflour and combine.
Add the grapefruit juice.
Cook the preparation over medium heat...
... until creamy and thick.
Add the butter cut into cubes. Optional: The flavour of grapefruit can be subtle. You may add a few drops of grapefruit flavouring to strengthen the taste.
When the macarons are cold, flip half of them upside down.
Using a piping bag, pipe a knob of cream on the macarons which have been tipped over.
Cover with another macaron half.
Dip each macaron halfway in the white chocolate couverture, which has been melted over a bain-marie beforehand.
Then, place the macarons vertically on a sheet of acetate film or on polyethylene sheets and let set. Using melted white chocolate, you can create a small base on which you will make the macaron stand. You can also use the Choco Cool cooling spray for a faster cooling process of the chocolate. Simply aim the spray towards the part of the macaron you want to stick and the chocolate will cool down instantly.
The result should be similar to what is shown in the photo. For a glossy golden finish, you can use the gold colouring spray. Finish the decoration by placing a segment of grapefruit on top of each macaron.