Rum Cream Macarons
The macaron is a French dessert that started to be made at the end of the 18th century. Over time, many variations have developed, which have become popular filled with different creams. The rum cream version offers a special flavor for rum lovers and is a great choice as a unique dessert for any occasion.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients. Sift the almond flour and powdered sugar together in a bowl to ensure a smooth consistency.
2
Whip the egg whites until stiff peaks form. Gradually add the granulated sugar. The meringue should be firm and hold its shape.
3
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to maintain the airy texture.
4
Transfer the batter to a piping bag. Pipe small circles onto a baking sheet lined with parchment paper.
5
Let the macarons rest for 30 minutes to allow a skin to form on top before baking.
6
Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
7
Prepare the rum cream: heat the heavy cream in a saucepan and melt the white chocolate in it.
8
Once the chocolate is completely melted, remove from the heat and stir in the rum. Mix well, then refrigerate until firm.
9
Once the cream has cooled, whip it until light and fluffy. Refrigerate for 10 minutes to thicken further.
10
Spread a generous amount of rum cream on one half of the cooled macarons, then sandwich them together with another macaron.
11
Let the assembled macarons rest for 1-2 hours to allow the flavors to meld.
