White macaroons (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)


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.