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Chocolate Macarons with a White Chocolate Ganache filling
Chocolate Macarons with a White Chocolate Ganache filling

Before you jump to Chocolate Macarons with a White Chocolate Ganache filling recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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We hope you got insight from reading it, now let’s go back to chocolate macarons with a white chocolate ganache filling recipe. You can have chocolate macarons with a white chocolate ganache filling using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Chocolate Macarons with a White Chocolate Ganache filling:
  1. You need For the Macaron Cookies
  2. Prepare 50 g Powdered Almonds/Almond Flour
  3. Get 125 g Powdered Sugar/ Icing Sugar
  4. Take 25 g Cocoa Powder
  5. Use 2 Large Egg Whites (room temperature)
  6. Provide Pinch salt
  7. Use 75 g Granulated Sugar
  8. You need For the Ganache Filling
  9. Use White Chocolate: Heavy/ Double Cream in the ratio 3:1
  10. Provide For example, 300g white chocolate: 100g Cream
Instructions to make Chocolate Macarons with a White Chocolate Ganache filling:
  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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