Imported from Instagram

Macarons with White Chocolate Ganache

Name: Macarons with White Chocolate Ganache
Prep time: 35 min
Cook time: 17 min
Total time: 772 min
Yield: 25 servings
Cuisine: French
Ingredients: 125 g Almond flour; 125 g Powdered sugar; 125 g Granulated sugar; 100 g Egg whites; 0.5 c. à café Powdered food coloring (Your choice, not liquid. The ganache also receives “a little” coloring, with no quantity specified.); 150 g White chocolate; 150 g 35% heavy cream (100 g for melting, then the remaining 50 g added afterward.); Food coloring (A little, added to the ganache; the type is not specified.)

Recipe by Yasminamomix @yasminamomix · Instagram

Imported by Salma RAMI on SeeMeCook

Almond flour macaron shells filled with whipped white chocolate ganache. The recipe details macaronage, resting the shells to form a skin, and preparing the ganache the day before.

25 servings772 minFrench

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Ingredients

125 g Almond flour
125 g Powdered sugar
125 g Granulated sugar
100 g Egg whites
0.5 c. à café Powdered food coloring (Your choice, not liquid. The ganache also receives “a little” coloring, with no quantity specified.)
150 g White chocolate
150 g 35% heavy cream (100 g for melting, then the remaining 50 g added afterward.)
Food coloring (A little, added to the ganache; the type is not specified.)

Steps

1
The day before, prepare the ganache. Place the white chocolate and 100 g of heavy cream in the food processor bowl, then melt for 2 min 30 sec at 60 °C, speed 3.
2
Add the remaining 50 g of heavy cream and a little food coloring. Mix for 30 seconds, speed 3.
3
Transfer the ganache to a container, cover it directly on the surface with plastic wrap, and refrigerate overnight.
4
On the day you prepare the shells, preheat the oven to 140 °C with the fan setting.
5
Place the almond flour and powdered sugar in the food processor bowl. Blend for 5 seconds, speed 10, then transfer the mixture to a container.
6
Fit the whisk attachment. Add the egg whites and granulated sugar to the bowl, then whisk for 4 minutes at 37 °C, speed 3.
7
Whisk again for 3 minutes, speed 4, without heat.
8
Add the powdered food coloring and whisk for 1 minute, speed 4.
9
Transfer the meringue to a large bowl. Using a spatula, fold in the almond flour and powdered sugar mixture.
10
Gently macaronage for about 40 seconds, making circular movements from the bottom upward, until you obtain a smooth, slightly flowing batter. Do not overmix.
11
Transfer the batter to a piping bag and pipe the macarons onto a macaron mat.
12
Leave the shells to rest for 10 minutes until a skin forms.
13
Bake for about 14 minutes at 140 °C with the fan setting, and monitor the baking.
14
Allow the shells to cool completely before removing them from the mat.
15
The next day, fit the whisk attachment in the food processor bowl and pour in the thoroughly chilled ganache.
16
Whisk for 40 seconds, speed 4.
17
Transfer the whipped ganache to a piping bag.
18
Pipe ganache onto one shell, then cover with a second shell.
19
You can place the macarons in the refrigerator.

Notes

The transcript specifies that the shells can be tapped after piping, but this action does not appear in the written recipe. The coloring added to the ganache is listed without a quantity; the recipe also does not specify the number of shells produced.