Ingredients
Macaroons
– 125 g powdered sugar
– 125 g almond powder
– 44 g of egg whites
– red dye
Meringue
– 45 g egg white
– 125 g caster sugar
– 35 g water
White chocolate ganache
– 120 g of cream
– 12 g of glucose
– 100 g white chocolate
– 130 g of cream
– 6 servings of The Laughing Cow
Preparation Macaroons
- Sift together the almond powder with the powdered sugar. Fold in the mixture with the egg whites. Separate the preparation in 2 and color one of them in red.
- Make an Italian meringue with the whites and sugar cooked to 120°C. Divide the meringue and fold it into each of the preparations. Gently fold in the egg whites and fill two equal-sized pockets without the tip.
- To obtain a two-tone macaroon, you need to put the two pockets together in a third one with a piping bag and push with the same force on the two pockets.
- Allow to air dry for at least 20 minutes. Bake for 13 minutes at 140°C.
Preparation White chocolate ganache
- Boil 120 g of cream with the glucose and pour it over the chocolate pieces. Mix to a smooth consistency. Then add the 130 g of cream. Place in the refrigerator overnight.
- Whip the cream until it reaches a consistency and fill the macaroon shells with the same size.
