White chocolate macaroons

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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.

Recipe instructions

(Fill in the desired quantity and recalculate)

White chocolate macaroons

  • 500g
    TPT (50% icing sugar, 50% powdered almonds)
  • 80g
    egg white
  • 500g
    Almond Semolina

Beat with a paddle mixer to obtain an almond paste.

  • 225g
  • 80g
    egg white
  • 60g

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

  • 200g
  • 100g
    pastry cream

Mix together.

Add and leave to crystallize.

Pipe between two macaroon shells.