White macaroons
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Macaroons
| Ingredients | Preparation |
|---|---|
|
500 g
equal parts of ground almonds and sugar
80 g egg whites |
Beat with a paddle mixer to obtain an almond paste. |
|
225 g
cooked sugar
80 g egg whites 60 g 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. | |
White chocolate and mascarpone cream filling
| Ingredients | Preparation |
|---|---|
|
200 g
mascarpone
100 g pastry cream |
Mix together. |
| 160 g melted white chocolate Callebaut Velvet CHW-R2241NV | Add and leave to crystallize. |
| Pipe between two macaroon shells. | |
