{"id":1947,"date":"2023-03-27T14:14:51","date_gmt":"2023-03-27T13:14:51","guid":{"rendered":"https:\/\/lamaisondelava.wpengine.com\/recettes\/two-tone-white-chocolate-macaroons\/"},"modified":"2023-06-06T12:44:00","modified_gmt":"2023-06-06T11:44:00","slug":"two-tone-white-chocolate-macaroons","status":"publish","type":"recettes","link":"https:\/\/www.lamaisondelavachequirit.com\/en\/recettes\/two-tone-white-chocolate-macaroons\/","title":{"rendered":"Two-tone white chocolate macaroons"},"content":{"rendered":"\n
Ingredients<\/h2>\n\n
Macaroons– 125 g powdered sugar– 125 g almond powder – 44 g of egg whites– red dye<\/p>\n\n
Meringue– 45 g egg white– 125 g caster sugar – 35 g water<\/p>\n\n
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<\/p>\n\n
Preparation Macaroons<\/h2>\n\n\n
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.<\/li>\n\n\n\n
Make an Italian meringue with the whites and sugar cooked to 120\u00b0C. 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.<\/li>\n\n\n\n
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.<\/li>\n\n\n\n
Allow to air dry for at least 20 minutes. Bake for 13 minutes at 140\u00b0C.<\/li>\n<\/ol>\n\n
Preparation White chocolate ganache<\/h2>\n\n\n
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.<\/li>\n\n\n\n
Whip the cream until it reaches a consistency and fill the macaroon shells with the same size.<\/li>\n<\/ol>\n\n