Multicolor Macarons with White Chocolate Cream Filling
Category: Desserts
Servings/Yield: 60 macarons
Ingredients
| Ingredient | Quantity |
|---|---|
| Almond flour | 200g |
| Granulated sugar | 200g |
| Powdered sugar | 150g |
| Egg whites | 150g |
| Sweetened condensed milk | 50g |
| Water | 50ml |
| Food coloring (violet, pink, yellow, orange) | As needed (powdered or liquid) |
| Heavy cream | 300ml |
| White chocolate | 80g |
| Sweetened condensed milk | 60g |
| Gelatin sheets | 8g |
Instructions
Preparing the Macaron Shells:
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Sift Dry Ingredients: Begin by sifting the almond flour and powdered sugar into a large bowl to ensure they are well-combined and free of lumps.
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Prepare Sugar Syrup: In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Heat over a low flame, stirring occasionally. Using a thermometer, monitor the temperature of the syrup as it heats. When it reaches 121°C (250°F), remove it from the heat.
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Whip Egg Whites: While the syrup is heating, beat the egg whites in a stand mixer (or using a hand mixer) until soft peaks form. Once the syrup reaches the correct temperature, reduce the mixer speed and slowly pour the hot syrup into the egg whites in a thin stream. Continue whipping until the meringue is thick, glossy, and fully cooled.
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Incorporate Meringue with Dry Ingredients: Gradually fold the whipped meringue into the sifted almond flour and powdered sugar in three parts. Be gentle, but ensure each addition is fully incorporated before adding the next. The batter should be smooth and shiny.
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Add Food Coloring: Divide the batter into separate bowls, depending on how many colors you want. Add a few drops of food coloring to each bowl and gently fold until you achieve your desired shades. (You can use gel, liquid, or powder food coloring depending on your preference.)
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Pipe the Macarons: Transfer the colored macaron batter into separate piping bags fitted with round tips (8-9mm in diameter). On a baking sheet lined with parchment paper, pipe small rounds of batter, spacing them about 1 inch apart. Tap the baking sheet lightly on the counter to remove any air bubbles.
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Rest the Macarons: Let the piped macaron shells rest for at least 20 minutes at room temperature. This allows the tops to dry out slightly, helping them maintain their shape during baking.
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Bake the Macarons: Preheat the oven to 140°C (285°F). Bake one tray at a time for about 15-18 minutes, depending on your oven. The macarons are done when they have a smooth, glossy surface and can be easily lifted off the parchment paper without sticking. Allow them to cool completely before removing from the baking sheet.
Preparing the White Chocolate Cream Filling:
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Prepare the Gelatin: Soak the gelatin sheets in a bowl of cold water for about 5 minutes. Once softened, remove the gelatin sheets, squeeze out excess water, and dissolve them into 50ml of warm cream. Stir until fully dissolved.
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Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in 30-second intervals, stirring in between. Once melted, pour in the gelatin and cream mixture, and stir well to combine into a smooth sauce.
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Whip the Cream: In a separate bowl, whip the remaining 300ml of heavy cream until soft peaks form. Gradually add the sweetened condensed milk, mixing gently until combined.
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Combine the Mixtures: Once the whipped cream is ready, fold it into the cooled white chocolate mixture. Be gentle, as you don’t want to deflate the whipped cream. The result should be a light, fluffy cream filling.
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Transfer to Piping Bag: Spoon the cream into a piping bag fitted with a plain round tip, ready to assemble the macarons.
Assembling the Macarons:
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Pair the Shells: Match up the macaron shells of similar sizes. This will ensure even sandwiching when assembling.
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Pipe the Filling: Take the piping bag with the white chocolate cream and pipe a generous amount onto the flat side of one macaron shell.
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Sandwich the Macarons: Gently place the other macaron shell on top of the cream, pressing lightly to ensure they stick together.
Final Touch and Serving:
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Chill the Macarons: For the best flavor and texture, it is highly recommended to let the assembled macarons rest in the fridge overnight. This allows the filling to set and the macaron shells to soften slightly, enhancing their flavor.
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Serving: Once chilled, your multicolor macarons with white chocolate cream are ready to serve! These delicate, vibrant treats will make a stunning addition to any dessert table.
Notes:
- Resting Time: Don’t skip the resting time for the macarons before baking. It’s essential for achieving their signature “foot” and smooth tops.
- Gelatin: If you cannot find gelatin sheets, you can substitute with powdered gelatin (1 sheet = 1 teaspoon of powdered gelatin). Just dissolve it in a small amount of water before adding to the cream.
- Food Coloring: Experiment with different shades and intensities of food coloring to create your own unique color combinations!
Nutritional Information (per macaron):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Fat | 8g |
| Saturated fat | 4g |
| Carbohydrates | 12g |
| Sugars | 10g |
| Protein | 2g |
| Fiber | 0g |
These colorful macarons are the perfect balance of sweet and delicate, with a creamy white chocolate filling that adds richness to each bite. Ideal for celebrations, afternoon tea, or as a delightful gift, they’re sure to impress!
