White Chocolate French Macarons

by Marika Roseberg
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AuthorMarika RosebergCategoryDessertsDifficultyAdvanced

Yields15 Servings
Prep Time1 hr 15 minsCook Time15 minsTotal Time1 hr 30 mins
 90 g aged egg whites
 1 pinch salt
 40 g caster sugar
 200 g icing sugar
 110 g almond flour
 3 drops food colouring
 100 g white chocolate
 100 ml whipping cream
1

In a clean, dry bowl sift almond flour and icing sugar to break up any clumps. Place egg whites in a separate bowl, add a pinch of salt and whisk until stiff peaks start to form.

2

Gradually add caster sugar a little bit at a time, repeating 3-5 times. Whisk until stiff and silky peaks. Add food colouring and whisk until nicely combined.

3

Using a spatula quickly, but very gently fold in almond flour mixture into the whipped egg whites until thick and smooth consistency that runs off the spatula in ribbons.

4

Transfer the batter into a piping bag fitted with a round nozzle and pipe small rounds on to the baking sheet lined with parchment about 3-4cm wide and 3cm apart from each other. Leave macarons to dry for 60 Minutes.

5

Once they are dry to touch (touch with caution!!!) Pre-heat the oven to 150°C/300°F/gas 2 and bake for 12 Minutes. Leave macarons to cool on a pan for 5 Minutes, then transfer to a wire cooling rack and let it cool completely.

6

Meanwhile, break white chocolate into pieces, place in a bowl and pour over the cream. Place in a microwave on a low setting for 30 Seconds, stir it, then microwave again for 30 Seconds. Stir well until smooth and leave it to cool in the fridge until desired consistency.

7

Pair up two macaron shells that are around the same size. Add a small amount of ganache on one of the shells, then place the other half on top and lightly squeeze together to form the perfect French Macaron.

Ingredients

 90 g aged egg whites
 1 pinch salt
 40 g caster sugar
 200 g icing sugar
 110 g almond flour
 3 drops food colouring
 100 g white chocolate
 100 ml whipping cream

Directions

1

In a clean, dry bowl sift almond flour and icing sugar to break up any clumps. Place egg whites in a separate bowl, add a pinch of salt and whisk until stiff peaks start to form.

2

Gradually add caster sugar a little bit at a time, repeating 3-5 times. Whisk until stiff and silky peaks. Add food colouring and whisk until nicely combined.

3

Using a spatula quickly, but very gently fold in almond flour mixture into the whipped egg whites until thick and smooth consistency that runs off the spatula in ribbons.

4

Transfer the batter into a piping bag fitted with a round nozzle and pipe small rounds on to the baking sheet lined with parchment about 3-4cm wide and 3cm apart from each other. Leave macarons to dry for 60 Minutes.

5

Once they are dry to touch (touch with caution!!!) Pre-heat the oven to 150°C/300°F/gas 2 and bake for 12 Minutes. Leave macarons to cool on a pan for 5 Minutes, then transfer to a wire cooling rack and let it cool completely.

6

Meanwhile, break white chocolate into pieces, place in a bowl and pour over the cream. Place in a microwave on a low setting for 30 Seconds, stir it, then microwave again for 30 Seconds. Stir well until smooth and leave it to cool in the fridge until desired consistency.

7

Pair up two macaron shells that are around the same size. Add a small amount of ganache on one of the shells, then place the other half on top and lightly squeeze together to form the perfect French Macaron.

White Chocolate French Macarons

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