Caramel and white chocolate macaroons Recipe

Delicate French patisserie made with ground almonds and filled with a caramel and white chocolate ganache.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(13 votes) 3.8/5
Ingredients
Pour people
  • Icing sugar : 350 g
  • Ground almonds : 250 g
  • Egg white(s) : 215 whole
  • Caster sugar : 250 g
  • Double cream : 100 ml
  • Unsalted butter : 50 g
  • White chocolate : 100 g
  • Fine salt : 1 pinch(es)
  • Orange(s) : 1 whole
Method
  • 1. FOR THE MACAROON SHELLS

    Preheat the oven to 160C. Zest the orange.
    Whisk the egg whites to semi whipped. Add 150g of caster sugar and beat until you have a stiff and glossy meringue mixture.
    Place the ground almonds and icing sugar and blitz to ensure that you have a very fine, lump free powder.
    Fold the almond mixture in to the meringue. Cut and fold using a spatula until you have a smooth, shiny and ribbon-like mixture.
    Pipe the macaroon mixture on to a lined baking tray, sprinkle with the orange zest then leave to rest at room temperature for 10 minutes. Place in the oven and bake for 10-15 mins.

  • 2. FOR THE CARAMEL

    Place the remaining 100g of caster sugar in a heavy based pan and allow to melt without stirring.
    Once you have a golden caramel add the butter, cream and chocolate (broken in to pieces) and a pinch of salt.
    Mix well and allow the chocolate to melt. Once fully incorporated, remove from the heat and allow to cool. Place in the fridge to cool further.

  • 3. TO ASSEMBLE

    Fill half of the macaroon shells with the white chocolate caramel. Top with a second macaroon shells and serve.

Chef's tip

«Place the macaroons in the fridge for a short while before serving - this will make them a little firmer.»

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