White Chocolate Macarons
By Claudiachocolat , blog Aux gourmandises
- For twenty small macarons
- 120g icing sugar
- 90g ground almonds
- 30g caster sugar
- 70g egg whites (about 2 whites)
- For the white chocolate ganache
- 100g white chocolate
- 5cl cream
- 10g butter
Level of difficulty Difficult
Cost Average budget
For the shells:
-Mix the ground almonds and icing sugar and then sift the powder obtained.
-Beat the egg whites until stiff. When they start to stiffen, add the sugar by sprinkling a little at a time, whisking contiuously.
-Gently fold the egg whites into the mix of icing sugar / powdered almonds. The preparation should be smooth and shiny but not liquid.
-Using a pastry bag, make small domes on a sheet of greaseproof paper.
-Preheat the oven to 135 ° C. While your oven is heating, leave your macaroons to make a crust on the outside for about 15 minutes. Cook your macaroons-15 to 20 minutes depending on size.
-Leave the tray to cool a few minutes then peel off the shells from the greaseproof paper, if properly cooked, they should come off very easily.
For the white chocolate cream filling:
-Boil the cream and pour over the chocolate. Stir vigorously to melt the chocolate.
-Add the butter cut into small pieces. Stir well to melt completely.
Stick the shells in pairs with a small spoon of cream.
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