Macarons Ways
INGREDIENTS
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Makes 20 macarons
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INGREDIENTS
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1 1/3 cups almond meal, super-fine
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1 3/4 cups powdered sugar
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4 egg whites, cold
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1/2 cup sugar
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2 teaspoons cocoa powder
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2 teaspoons raspberry jam, strained
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1/4 teaspoon red liquid food coloring
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1 cup white chocolate chips, melted
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4 ounces cream cheese
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PREPARATION
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1. Preheat oven to 300˚F (150˚C).
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2. Add almond meal and powdered sugar to a bowl and mix to combine.
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3. Using a hand mixer, beat the egg whites until they stick to the bowl.
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4. Add the sugar to the whipped egg whites and beat until stiff peaks form.
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5. Gently fold the powdered sugar with almond meal into the whipped egg whites.
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6. Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
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7. Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
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8. Bake for 20 minutes.
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9. In a bowl, add the melted white chocolate chips and cream cheese, and stir to combine.
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10. Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
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11. Sandwich the macarons together.
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12. Refrigerate macarons for another 2 hours before serving.
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13. Enjoy!
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NOTE
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This recipe contains higher dry ingredients to wet ingredients ratio, so macarons do not need to form a “shell” before baking into the oven.
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