macarena macarons

5

by: Whatever's Left






deliciously paired, white chocolate & ginger macarons!




ingredients

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serves: 50

Ingredients, macaron:

- 100g egg whites, room temp

- 40g sugar

- 200g icing sugar

- 120g raw almonds (or almond flour)

0.25 tsp - cream of tartar

- colouring of your choice

Ingredients, filling:

- 190g white chocolate, finely chopped

- 65g heavy cream (35% fat)

0.5 tsp - ground ginger

Nutrition Facts
macarena macarons

Servings Per Recipe: 50

Amount per Serving

Calories: 66

  • Total Fat: 2.9 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.6 mg
  • Sodium: 29.7 mg
  • Total Carbs: 7.8 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 7.2 g
  • Protein: 2.4 g
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preparation

1.  Directions, macarons:

2.  Place your egg whites in a bowl, cover with cling film, & leave them out for 24 hours. This is called “aging” your egg whites.

3.  Once your egg whites have been ages, add the granulated sugar to them & heat them in a double boiler until all the sugar has been dissolved, gently stirring as you do. Set them aside until they have cooled.

4.  Place your almonds in a blender & grind them until they are as fine as you can get them. Add in the icing sugar & continue to blend them until it has all become a powder. Pass the mix through a sieve to remove any large chunks of almond.

5.  Beat your egg whites until they reach soft-peak consistency. Once they have, add in your colouring & beat just a little to combine it evenly.

6.  Sift in your almond mixture to the egg mix. You want to gently fold the almonds into the egg whites making sure to scrape from the bottom of the bowl as you do. Once it has all been evenly distributed, pour the mix into a pipping back fitted with a 5mm nozzle.

7.  Pipe your macarons onto a parchment lined baking tray about 1.5cm in diameter, and 2cm apart from each other. Allow them to rest for 30 minutes to an hour.

8.  Bake them in a preheated oven for 24 minutes @ 145C. Rotate them half way through the time. Remove them from the oven & allow them to cool prior to filling.

9.  Directions, filling:

10.  Heat the chocolate & cream together in a double boiler until all the chocolate has completely melted. Add in the ginger & remove from the heat. The mix will take a while to cool down, so check it every half an hour or so & give it a good stir. Once cooled, the mix can be pipped into the middle of each macaron using a pipping bag & the same pipping nozzle as was used for the macaron shells.

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comments

sweetypie

5

I have made macarons dozens and dozens of times- this one had the best results.