Macarons are delicious and refined sweets of the French culinary tradition, beautiful to look at and a melting treat for the palate, we offer you this recipe made with the classic French meringue and white chocolate ganache, in a romantic pink version.
- Servings: 40 macarons
- Preparation: 40 minutes
- Cooking time: 10 – 12 minutes
- Total: 50-52 minutes
Ingredients for the meringue
- 100 g. of egg whites
- 120 g. granulated sugar
- 120 g. of almond flour
- 120 g. powdered sugar
- Pink food coloring powder
For the white chocolate filling
- 125 g of fresh liquid cream
- 200 g of white chocolate
- 1 vanilla pod
- Pink food coloring
To prepare the Macarons, it is preferable that the egg whites are “aged” or separated from the yolks at least one day before.
To make the Macarons shells, add the icing sugar and the extra-fine almond flour in a bowl after sifting it 1-2 times.
With the food mixer, whip the egg whites perfectly until stiff, adding the granulated sugar in 3 times, so that the meringue takes shape slowly until it is very firm.
Transfer the meringue to a bowl and pour a first half of the flour. Mix with a spatula slowly from bottom to top, without disassembling the mixture and add the coloring powder.
Gradually mix the rest of the flour in this way, so that the color is perfectly uniform but the mixture remains frothy.
With a spatula, transfer the mixture into a pastry bag equipped with a 1 cm spout and start forming the Macarons on a sheet of oven paper (you can help yourself by drawing circles of about 4 cm spacing them apart).
Once the Macarons have been made, it is necessary to wait at least 45 minutes for their shell to dry perfectly (croûtage).
Bake the Macarons in a static oven at 145 ° C for 10 – 12 minutes in the medium-low part of the oven.
Once baked, take them out of the oven and remove them from the tray only when they have cooled completely. Let them rest at room temperature for at least 1 hour.
Meanwhile, prepare the white chocolate ganache.
In a saucepan, add the cream together with the vanilla pods, once it comes to a boil, pour the chopped white chocolate and mix with a whisk.
Add the pink food coloring and mix until a smooth consistency is obtained. Transfer the ganache to a container covered with plastic wrap and let it rest for at least 1 hour.
Then put it in a pastry bag with a smooth nozzle and place the cream in the center of the shell, close the Macaron with the other half.
Before consuming your Macarons, let them rest in the refrigerator for at least 6 hours once again to better mix the ingredients.
Whether for the color, or for the refinement of the details, we have decided to combine the macarons made by Silvia with Moon Brut Rosé Rosarubra, a sumptuous and extremely elegant sparkling wine, of a sparkling and vigorous old pink, with a dense and subtle perlage continuously ferment, to pleasantly stimulate your palate on the occasion of a romantic evening.