White chocolate macaroons

Crisp on the outside, mellow and smooth on the inside. And with a rich, creamy and velvety white chocolate ganache centre. That's what you can expect from this macaron recipe.

Level:: Medium

Write comment
Save

1.1 lb

TPT (50% icing sugar, 50% powdered almonds)
2.8 oz

egg white
1.1 lb

Almond Semolina

Beat with a paddle mixer to obtain an almond paste.

7.9 oz

sugar
2.8 oz

egg white
2.1 oz

water

Heat up to 118°C and pour on the halfwhipped egg whites. Add the lukewarm meringue to the almond paste, and fold in until you obtain a shiny, homogenous mass. Pipe onto a baking sheet.

Sprinkle with vanilla powder before baking. Bake in the oven at 160°C for 20 minutes.