White Chocolate Macarons
The history of macarons began in France, and since then they have spread all over the world. The white chocolate version is a special dessert that combines the creaminess of chocolate and a delicate, crispy shell. This macaron is an ideal choice for those who like fine, chocolate-filled sweets. White chocolate macarons are perfect for an elegant dessert, or for those looking for a little sweetness with tea or coffee.
Ingredients for this recipe
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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 whisking the egg whites until soft peaks form. Gradually add the granulated sugar, whisking until stiff, glossy peaks form.
4
Gently fold the almond flour-powdered sugar mixture into the beaten egg whites. Be careful not to overmix, as this will deflate the batter.
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 macarons rest at room temperature for 30-60 minutes, allowing a thin skin to form on top.
7
Preheat the oven to 300°F (150°C) (convection setting). Bake the macarons for 12-15 minutes, or until the feet have formed and the bottoms release easily from the parchment paper.
8
For the white chocolate ganache filling, melt the white chocolate over a double boiler. Stir in the butter and heavy cream until smooth.
9
Mix the ganache until smooth and let it cool.
10
Once the macarons and ganache have cooled completely, pipe the white chocolate ganache onto the flat side of one macaron shell, then top with another shell to create a sandwich.
11
Let the finished macarons rest for a couple of hours to allow the flavors to meld together.
