Macarons with White Chocolate Ganache: A Delightful Treat
Category: Desserts
Servings: 40 macarons
Ingredients:
| Ingredient | Quantity |
|---|---|
| Almond flour | 125g |
| Powdered sugar | 125g |
| Egg whites | 875g |
| Granulated sugar | 135g |
| Water | 32g |
| Heavy cream (liquid) | 90g |
| White chocolate | 180g |
| Butter | 12g |
| Vanilla bean (pod) | 1 |
Instructions:
Preparation of the Macaron Shells:
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For the perfect macarons, start by “aging” your egg whites. This involves separating the egg whites from the yolks a day before you plan to make the macarons. Store them in the fridge, covering the bowl with plastic wrap and making a few slits in the wrap to allow the moisture to escape. The egg whites should be used at room temperature for optimal results.
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To begin making the shells, sift together the almond flour and powdered sugar into a mixing bowl. It’s essential that the almond flour is finely ground; if it’s not, you can sift it once or twice to achieve a fine texture. These two ingredients combined will form the tant pour tant mixture (French for “equal parts”), consisting of powdered sugar and almond flour in equal amounts.
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Add 45g of the egg whites (at room temperature) to the tant pour tant mixture and stir using a whisk or spoon until the consistency becomes creamy and smooth, free from any lumps. Set this mixture aside while you prepare the syrup for the meringue.
Making the Syrup:
4. In a small saucepan, add water and granulated sugar. Heat over medium heat until the sugar dissolves completely, and the syrup comes to a boil. Meanwhile, start beating the remaining egg whites with an electric mixer (preferably a stand mixer). When the syrup reaches a boiling point, reduce the mixer speed and slowly pour the hot syrup in a thin stream over the egg whites. Continue beating until the meringue forms stiff, glossy peaks, and the temperature reaches around 50°C (120°F).
Combining the Mixtures:
5. Now, incorporate the meringue into the almond mixture. Start by adding one-third of the meringue to the almond mixture. Use a spatula to gently fold the meringue into the almond paste, mixing in an upward motion from the bottom. Then, add the remaining meringue in two separate portions, folding each time. Remember, the softer mixture (the meringue) should always be added to the firmer mixture (the almond paste).
- Once the meringue is fully incorporated, proceed with the macaronage step. This means mixing the batter energetically to give it an elastic, glossy texture. The mixture should flow smoothly and stick to the spatula.
Shaping the Macarons:
7. Transfer the macaron batter into a piping bag fitted with a 12mm plain tip. Pipe small, uniform circles onto a baking sheet lined with parchment paper or a silicone mat. Each macaron should be approximately 2.5 cm in diameter, spaced evenly apart to allow for spreading.
- After piping the macaron shells, let them rest at room temperature for about 30-60 minutes, or until they form a dry skin on top (you can lightly touch them to check). This step helps prevent cracks during baking.
Baking the Macarons:
9. Preheat your oven to 150°C (300°F). Bake the macarons for about 12-15 minutes, depending on your oven. You’ll know they’re done when they easily lift off the parchment paper, and they have formed their signature “feet” at the base.
Making the White Chocolate Ganache:
10. While the shells are baking, prepare the white chocolate ganache filling. Heat the heavy cream in a small saucepan until it begins to simmer. As soon as it starts to bubble, pour one-third of the hot cream over the white chocolate, and use an immersion blender to emulsify the mixture into a smooth ganache. Add the remaining cream and continue blending.
- Once the ganache is smooth and glossy, incorporate the softened butter into the mixture. Stir until the butter has fully melted and the ganache is rich and creamy. Transfer the ganache to a shallow dish and cover it with plastic wrap to prevent a skin from forming.
Assembling the Macarons:
12. Once the macaron shells have cooled completely, carefully flip half of them over. Take the ganache and pipe a generous amount onto the flat side of each shell. The filling should be about one-third of the total macaron’s weight to maintain the classic balance between shell and filling.
- Gently press the remaining shells onto the filled ones to create a sandwich. The macarons should have a smooth, even layer of ganache in the center.
Resting and Serving the Macarons:
14. After assembling the macarons, place them on a tray and cover with plastic wrap. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the texture to firm up. The resting time is crucial to achieving the perfect macaron texture—soft and chewy inside, with a crisp shell.
- Once the macarons have rested, they’re ready to be enjoyed. Serve them chilled or at room temperature for the best experience.
Notes and Tips:
- Make sure to age the egg whites as this helps stabilize the meringue for the perfect macaron texture.
- If your almond flour is not fine enough, it can affect the final texture of the shells, so always sift it well.
- The macaronage process (mixing the meringue into the almond paste) is key to achieving the right consistency, so take your time with this step to get it just right.
Enjoy your homemade macarons with a decadent white chocolate ganache filling—these sweet, delicate treats are sure to impress anyone who takes a bite!
