Macarons with vanilla ganache

Ingredients for 1 servings:

• 33 g protein
• 33 g almond(s), blanched, finely ground
• 11 g sugar
• 65 g powdered sugar
• e.g. food coloring, paste or powder color
• 50 g white chocolate, chopped into small pieces
• Vanilla extract, vanilla paste or the pulp of a vanilla pod
• 25 ml cream

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 40 minutes

delicious and fluffy

Bring the cream to a boil, then remove from the heat and stir in the vanilla paste and white chocolate until smooth (adding a little more cream if necessary). Chill. Prepare a baking sheet. I use a Silpat mat with circles painted on it, especially for macarons. But parchment paper will do, too. However, it’s a good idea to mark the circles beforehand, as this will ensure more evenly distributed macarons. Prepare a piping bag with a piping nozzle. I place the bag in a wheat beer glass and place the opening over the rim, making filling easier. Sift the almonds with the powdered sugar. Beat the egg whites until they are white and foamy, then stir in the granulated sugar and continue beating. The egg whites should be stiff enough that peaks form when you pull the mixing attachment out of the egg whites. Stir in your chosen food coloring. Now add the almond powdered sugar mix to the egg white mixture and gently fold in. It’s best to use a spatula to wipe it along the side of the bowl in circular motions, then “fold” the batter together. When it reaches a thick consistency, transfer the mixture to a piping bag and pipe evenly onto the prepared baking sheet. Drop the sheet onto the table several times to release any air bubbles, and then let the macarons rest for about 20 minutes. 5 minutes before the end of the resting time, preheat the oven to 140°C (fan oven). Place the baking sheet in the oven. Since I only have fan oven, I place the baking sheet on the lowest rack. After 5 minutes, I rotate the baking sheet. Then I let the macarons bake for another 12-14 minutes. Allow the macarons to cool completely before removing them from the baking tray. Select matching shells. Whip the ganache again vigorously; it should be white and creamy. Using a piping bag (with a nozzle of your choice; a star nozzle is nice, for example), pipe the mixture onto the halves and place the corresponding lids on top. The macarons taste best at room temperature and if they are left to stand overnight. If you have less egg white, for example, because the egg is smaller, simply adjust the almond quantity, e.g., 28 g egg white + 28 g almonds. Baking temperature and time are only guidelines. You’ll just have to experiment with your oven.