Chocolate Macarons with a White Chocolate Ganache filling. French macarons—crisp, light, and delicate sandwich cookies with ganache filling—are the ne plus ultra of home baking. She's tops in these Oscar host rankings. Learn How to Make French Macarons with Chocolate Ganache. Узнать причину. Закрыть.

Ingredients of Chocolate Macarons with a White Chocolate Ganache filling

1. It’s of For the Macaron Cookies.
2. It’s 50 g of Powdered Almonds/Almond Flour.
3. You need 125 g of Powdered Sugar/ Icing Sugar.
4. You need 25 g of Cocoa Powder.
5. It’s 2 of Large Egg Whites (room temperature).
6. It’s Pinch of salt.
7. Prepare 75 g of Granulated Sugar.
8. Prepare of For the Ganache Filling.
9. It’s of White Chocolate: Heavy/ Double Cream in the ratio 3:1.
10. You need of For example, 300g white chocolate: 100g Cream.

These are some rich chocolate macarons, with a dark and indulgent filling. What you can do is make a dark chocolate ganache instead. And you can even add some melted (and cooled) dark chocolate to this frosting recipe in place of some of. Chocolate macarons filled with dark chocolate ganache.

Chocolate Macarons with a White Chocolate Ganache filling instructions

1. Put the Almond Flour l, Icing sugar and cocoa powder into a food processor and blitz it a few times. Be careful to NOT whizz too much as the almond flour will release oils to make almond butter..
2. Put the egg whites in a bowl with the salt and whisk until until soft peaks.
3. Gradually add sugar whilst whisking and keep going until stiff peaks form..
4. Add the flour mixture into the egg white in 2 batches and fold it all together. Be careful not to over mix. Mix until you can make a figure 8 'ribbon' with the mixture from your spatula. After that, mix no more..
5. Put the mixture into a piping bag with a half inch nozzle. Place some parchment or grease proof paper on a baking sheet and pipe out same size discs around 1 to 1.5 inch wide. Once the mixture has been fully piped out tap the tray/s vigorously to make sure all the air bubbles are released..
6. Leave the macarons out for around half an hour until a 'skin' forms and you can touch it without it sticking to your finger.
7. Bake in a preheated oven at 170-180C for around 10-15 minute until the macarons have risen and have 'feet'..
8. Leave to cool and then remove from the sheet with a palate knife gently..
9. To make the ganache, put the chocolate and cream in a heatproof bowl and heat in 30 second bursts, mixing each time. Keep going until all the chocolate has melted..
10. Let cool and then place in the fridge for 15-20 minutes until it becomes a paste like consistency. Then using an electric whisk, beat the mix until it becomes light and fluffy. Place in a piping bag..
11. Match 2 same size cookies together and place a good amount of ganache on one of them. Place the other one on top and gently press. Do this with the rest..
12. Ideally, wait 24 hours before serving but no ones gonna know if you eat a few before hand😇.

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