Lemon White Chocolate Ganache Filled Macarons
3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract (amount will differ with variations )
In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.
In a medium sized mixing bowl, whip egg whites until foamy.
While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.
Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.
Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.
Be careful not to over-mix!
Place mixture in a piping bag fitted with round tip.
On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.
Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.
Before baking, let batter dry, uncovered for 30 minutes.
Heat oven to 300. Bake for 15-17 minutes. Cool completely.
Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.
Makes about 2 1/2 dozen filled macarons.
Lemon Curd White Chocolate Ganache
100ml heavy whipping cream
1/2 cup chopped white chocolate
1 tsp lemon curd, purchased
Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, add lemon curd, and let set for about 5 minutes. Slowly stir until smooth.
Recipe by Amy & Madeline Richardson