Two-coloured white chocolate macaroons

Preparation Macaroons

  1. Sift together the almond powder and icing sugar. Fold in the mixture with the egg whites. Divide the mixture into two parts and colour one of them red.
  2. Make an Italian meringue with the egg whites and sugar cooked to 120°C. Divide the meringue and incorporate it into each of the preparations. Macaroon delicately (make the whites fall back) then fill two pockets of the same size, without piping.
  3. To obtain a two-tone macaroon, combine the two pockets into a third with a piping bag and push with the same force on the two pockets.
  4. Leave to set in the open air for at least 20 minutes. Bake for 13 minutes at 140°C.


Preparation White chocolate ganache

  1. Boil 120 g of cream with the glucose and pour it over the chocolate pieces. Mix to obtain a smooth preparation. Then add the 130 g of cream. Place in the refrigerator overnight.
  2. Whip the cream to a consistency and fill the macaroon shells of the same size.

Practical informations