These dainty White Chocolate Macarons are sandwiched together with a rich White Chocolate Buttercream.
White Chocolate Macarons
Yield: 20 sandwich cookies
- 3 large egg whites
- 2 cups confectioners’ sugar
- 1 cup plus 1 tablespoon almond meal
- ⅛ teaspoon salt
- 1 tablespoon granulated sugar
- 1 (.75-ounce) bottle blue soft gel paste food coloring, such as AmeriColor Sky Blue
- 1 recipe White Chocolate Buttercream (recipe follows)
- Place egg whites in a medium bowl, and let stand, uncovered, at room temperature, for exactly 3 hours.
- Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 1½-inch circles 2 inches apart on parchment paper. Turn parchment paper over.
- In the work bowl of a food processor, combine confectioners’ sugar, almond meal, and salt, pulsing just to combine.
- Beat egg whites at medium-high speed with a mixer until frothy. Gradually add granulated sugar, beating at high speed until stiff peaks form, 3 to 5 minutes. (Egg whites will be creamy, shiny, and thick.) Add desired amount of food coloring, beating just until incorporated. Add almond mixture to egg whites, folding gently with a rubber spatula until batter falls from spatula in thick ribbons. Let batter stand for 15 minutes.
- Transfer batter to a pastry bag fitted with medium round tip (Wilton #12). Pipe batter into drawn circles on prepared baking sheets. Slam baking sheets vigorously on counter top 5 to 7 times to release air bubbles. Let stand at room temperature for 45 to 60 minutes before baking to help develop macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and not stick to the finger.)
- Preheat oven to 275°.
- Bake until macarons are firm to the touch, approximately 20 minutes. Let cool completely on pans.
- Transfer macarons to an airtight container with layers separated by waxed paper. Refrigerate until ready to fill and serve.
- Place White Chocolate Buttercream in a pastry bag fitted with a medium round tip (Wilton #12), and pipe buttercream onto flat side of half of macarons. Top each with another macaron, flat sides together. Push down lightly, and twist so filling spreads to edges.
- Serve immediately, or place in an airtight container, and refrigerate for up to 3 days. Let come to room temperature before serving.
White Chocolate Buttercream
Yield: 1 cup
- 1 (4-ounce) bar white baking chocolate
- ½ cup unsalted butter, softened
- 2 cups confectioners’ sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- ½ teaspoon whole milk
- Melt white chocolate according to package instructions. Let cool slightly.
- In a medium mixing bowl, combine butter, confectioners’ sugar, salt, vanilla, and milk. Beat at medium speed with a mixer until smooth and creamy. Add melted white chocolate, and beat at high speed until mixture is light and fluffy.
- Use immediately, or transfer buttercream to an airtight container, and refrigerate until needed. Let come to room temperature before using.
From TeaTime May/June 2017