Grilled Pineapple White Chocolate Macarons
The origin of macarons dates back to the 16th century when Catherine de' Medici brought them to France. Since then, they have become one of the world's most iconic desserts. This exotic version complements the classic macarons with a special grilled pineapple and white chocolate cream, which adds a new dimension to the sweetness. The natural sweetness of the lightly caramelized pineapple harmonizes perfectly with the silkiness of the white chocolate, making this dessert a truly special experience.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the almond flour and powdered sugar. In a separate bowl, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar, continuing to whisk until you have a glossy and stable meringue.
2
Gently fold the almond flour mixture into the meringue until just combined. Be careful not to overmix, or the macarons won't rise properly.
3
Pipe small, round portions of the batter onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until the shells are firm but still soft inside.
5
While the macarons are baking, prepare the white chocolate ganache. Heat the heavy cream in a saucepan until simmering, then pour it over the finely chopped white chocolate. Stir until smooth and glossy. Let it cool and thicken.
6
Slice the pineapple into thin pieces. In a skillet or on a grill, sauté the pineapple in butter for a few minutes, until lightly caramelized.
7
Once the macarons have cooled, spread a layer of white chocolate ganache on one half and top with a thin slice of grilled pineapple. Sandwich with another macaron shell.
8
Serve the finished macarons on a platter. Let them rest in the refrigerator for a few hours to allow the flavors to meld.
