Servings: 12 pieces
Calories: 100kcal
Cost: 15
Equipment
- Stand mixer or hand mixer
- Fine-mesh sieve
- Silicone baking mat or parchment paper
- Piping bag
- Round piping tip
- Baking tray
- Oven thermometer
Ingredients
- 45 g Ground almonds
- 75 g Powdered sugar
- 36 g Egg whites (about 1 large egg)
- 10 g Granulated sugar
- Food coloring paste your choice
- 100 g White chocolate
- 50 g Heavy cream
Instructions
- Sift the ground almonds and powdered sugar together into a bowl.
- In a clean mixing bowl, beat the egg whites until foamy.
- Gradually add the granulated sugar while continuing to whip until stiff peaks form.
- Mix in the food coloring paste.
- Gently fold the dry ingredients into the meringue using a spatula.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe small circles onto a baking sheet lined with parchment paper.
- Tap the tray firmly on the counter to release air bubbles and rest the piped shells for 30 minutes.
- Bake the macarons at 300°F (150°C) for 12–15 minutes.
- Allow them to cool completely before filling with ganache.
- Heat the cream until simmering, then pour it over chopped white chocolate and stir until smooth.
- Transfer the ganache to a piping bag, pair similar-sized shells, and pipe a dollop of ganache onto one half before sandwiching with another shell.
Notes
Always age your egg whites before using them to enhance meringue quality. For successful macarons, avoid high humidity conditions and remember to rest your piped shells. You can customize your macarons with different food coloring and fillings. Experiment and have fun with flavors! Store in an airtight container in the fridge for up to five days, and bring to room temperature before serving for the best taste.
Nutrition
Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 5mg | Potassium: 20mg | Sugar: 8g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg
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