White Chocolate Macarons Recipe

Cake and Muffin Cookies

White chocolate contains a good amount of calcium. White chocolate is made with milk, it contains a good dose of calcium. A 3-ounce serving of white chocolate contains 169 milligrams of calcium toward the 1,000 to 1,200 milligrams of calcium you need each day.

images/snacks/white-chocolate-macarons.jpg

In addition to keeping your bones and teeth strong, calcium supports the normal function of your heart, muscles and nerves as well.

Recipe Category: Cookies
Recipe Cuisine: International
Total Time (Minutes): 70
Servings: 3
Ingredients:
  • For Macarons:
  • Egg whites - 5
  • Sugar - 20 gm
  • Icing sugar - 370 gm
  • Almond powder - 425 gm
  • Matcha powder - 1 Tbsp
  • Heavy cream - 60 ml
  • White chocolate, chopped - 170 gm
Instructions:
  • Place two silicone mats on two large baking trays and set aside.
  • Mix together the almond flour, icing sugar and matcha powder well. Set aside.
  • Using an electric mixer, whip the egg whites on medium-low speed until they are frothy. Slowly sprinkle in the granulated sugar and continue to whip until stiff peaks form.
  • Transfer the egg whites to a large bowl in order to accommodate the remaining ingredients.
  • Gently fold one quarter of the almond flour mixture into the whites. Gradually fold in the remaining almond mixture until a thick, gloppy batter forms. It should have the consistency of hot lava.
  • Fill a pastry bag with the batter quickly or the meringue will loosen. Pipe onto the prepared baking sheets into 2-inch rounds, spaced about 1-inch apart.
  • Let the macarons rest at room temperature until the tops are dry and a smooth skin has formed, 25-40 minutes.
  • 10 minutes before baking, adjust an oven rack to the middle position and heat the oven to 160 degrees C.
  • Bake for 6 minutes on one side, turn the tray and bake for another 6 minutes. Bake 1 sheet at a time.
  • Directly after baking, carefully slide the silicone mat onto a wire rack or the marble table top and cool completely.
  • Prepare White chocolate ganache:
  • Bring the cream to a boil. Pour over the chopped white chocolate and mix to an even consistency. Use a wooden spatula and not a machine. Leave to cool at room temperature. It will thicken further.
  • Once thick enough to pipe, pour into a piping bag and gently pipe onto one macaron shell and place the other macaron shell on top. Press a little so the ganache spreads till the sides.
  • Ready to enjoy.