Macarons with white chocolate ganache filling

Updated at: Thu, 17 Aug 2023 00:19:32 GMT

Step 1

In a food processor, blitz ground almonds and icing sugar together, until breadcrumb consistency. Pass through a fine sieve to ensure no skins or lumpy bits.

Step 2

Pour one portion of egg whites and the food colouring into the almond mixture, and incorporate until you reach a paste consistency.

Step 3

In a pot, combine sugar and water and heat until 118°C. When the sugar syrup is nearly at temperature (about 115°C), begin to whip the remaining egg whites, in a clean bowl, until bubble bath consistency.

Step 4

While the mixer is on, slowly pour the sugar syrup down the side of the bowl. Be careful not to pour the sugar directly onto the whisk as it is hot and may splash out.

Step 5

Keep whisking until the meringue has dropped in temperature. It should be about body temperature, and you can test this by touching the bottom of the bowl or sticking a finger in.

Step 6

Keep whisking until the meringue has dropped in temperature. It should be about body temperature, and you can test this by touching the bottom of the bowl or sticking a finger in.

Step 7

Transfer into a piping bag with a round nozzle. When piping, hold the bag vertically to ensure even distribution. Leave a couple of inches between each shell.

Step 8

Tap the tray against the worktop to pop air bubbles. You may also want to use a toothpick here.

Step 9

Pre-heat the oven to 175°C. Leave your shells to rest for at least 30 minutes, until it is no longer tacky. Bake for 10 – 12 minutes, or until the top feels like a hard shell. Let the shells cool completely before filling them.

Step 10

Add white chocolate and cream to a jug and place in the microwave for 1 minute. Repeat if the chocolate has not melted fully yet. Stir to combine cream and chocolate.

Step 11

Leave to cool and then cool in the fridge for 5-10 minutes.

Step 12

Hand whip until white and fluffy.

Step 13

To fill the shells, use a piping bag with a round nozzle. Hold the bag vertically and squeeze with consistent pressure, to cover the inside of the shell, leaving a couple of millimetres around the edge. Close your macaron shells by pressing two together, letting the filling come to the edge.

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