Almond Macarons
The history of the macaron began in France and has since spread worldwide. The almond version is special because the rich, slightly sweet taste of almonds and the creaminess of white chocolate are in perfect harmony. This dessert is ideal for those who want to make something delicious but simple. Almond macarons are best left to rest for an hour or two to allow the flavors to blend and the taste to truly stand out.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve to remove any lumps.
3
In a mixing bowl, begin whipping the egg whites until foamy, then gradually add the granulated sugar. Continue whipping until stiff, glossy peaks form.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, as this will deflate the meringue.
5
Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto a baking sheet lined with parchment paper.
6
Let the piped macarons rest at room temperature for 30-60 minutes, allowing a skin to form on the surface.
7
Preheat oven to 300°F (150°C) convection, then bake the macarons for 12-15 minutes. The feet should easily separate from the parchment paper.
8
For the almond filling, lightly toast the almonds in a dry skillet, then grind them finely. Melt the white chocolate over a double boiler, then stir in the butter, heavy cream, and ground almonds.
9
Stir the almond-white chocolate ganache until smooth, then let it cool.
10
Fill the cooled macaron shells with the almond ganache, then top with another macaron shell.
11
Let the assembled macarons rest for an hour or two to allow the flavors to meld.
