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

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500 g

TPT (50% icing sugar, 50% powdered almonds)
80 g

egg white
500 g

Almond Semolina

Beat with a paddle mixer to obtain an almond paste.

225 g

sugar
80 g

egg white
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.