French Macarons with Vanilla White Chocolate Filling
Crisp almond shells filled with a velvety vanilla white chocolate ganache, these elegant French macarons are sweet, delicate, and perfect for any occasion.
Ingredients
For the Macaron Shells
- ½ cup (about 45g) almond flour
- ⅔ cup (about 70g) powdered sugar
- 1½ egg white (about 40g)
- 2½ Tbsp (about 10g) granulated sugar
- Pink organic food coloring (as desired for color)
For the Vanilla Filling
- ¼ cup plus 2 tablespoons (100g) fresh cream (heavy cream)
- 3.5 ounces (100g) white chocolate, chopped
- ½ tsp vanilla paste
Instructions
Prepare the Macaron Shells
- Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper or silicone mats.
- In a food processor, pulse almond flour and powdered sugar until they’re fine and well-combined. Sift the mixture into a large bowl, discarding any larger bits. Repeat this process in batches to ensure a smooth batter.
- Beat the egg whites in a clean, grease-free bowl until they’re foamy. Gradually add the granulated sugar and continue beating on medium-high speed until stiff peaks form. You’ll know it’s ready when the meringue is glossy and holds its shape.
- Add a drop or two of food coloring (if using) and gently fold until evenly distributed.
- Add the dry ingredients to the whipped egg whites in four batches, folding gently with a spatula. Aim for a batter that flows like thick ribbons when lifted—this is the key to perfectly smooth macaron shells.
Pipe and Bake Macarons
- Transfer the batter into a piping bag fitted with a round tip. Pipe even circles (or hearts!) onto the prepared baking sheets, spacing them about an inch apart.
- Firmly tap the baking sheets on the counter to release air bubbles. Use a toothpick to pop any stubborn bubbles.
- Let the macarons rest for 30-60 minutes, or until a skin forms on the surface. This step ensures they bake evenly and develop their iconic “feet.”
- Bake the macarons for 15-18 minutes, rotating the trays halfway through. They’re done when they lift easily from the parchment paper without sticking. Allow them to cool completely on the trays before filling.
Making the Vanilla Filling And Assemble the Macarons
- In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer. Avoid letting it boil.
- Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth.
- Stir in the vanilla paste, mixing thoroughly. Let the filling cool to room temperature or refrigerate until thickened.
- Pair the macaron shells by size. Pipe a dollop of filling onto the flat side of one shell, then gently press another shell on top to create a sandwich.
- For the best flavor and texture, refrigerate the filled macarons for 24 hours to allow the flavors to meld.
Nutrition
Calories: 217kcalCarbohydrates: 27gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 18mgPotassium: 42mgFiber: 1gSugar: 25gVitamin A: 90IUVitamin C: 0.1mgCalcium: 49mgIron: 0.5mg
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