John Myers
Ingredients for 1 servings:
- 2 egg whites
- 2 packets of vanilla sugar
- 75 g sugar
- 50 g almonds, ground
- 125 g powdered sugar
- 100 g white chocolate
- 75 ml whipped cream
- some orange peel
- 1 tsp orange blossom water
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes
For the ganache, bring the cream to a boil. Remove from the heat, add the white chocolate pieces, and stir in. Stir in the orange zest and orange blossom water (available in Turkish and Arabic supermarkets) and refrigerate the mixture for at least an hour. For the macarons, separate 2 eggs and beat the egg whites until stiff peaks form. Then slowly add the vanilla sugar and regular sugar, a little at a time. Continue beating until the egg white mixture becomes thick and glossy. Mix the almonds and powdered sugar and pass through a sieve. Then add this to the egg whites and mix with a spatula until the mixture becomes slightly runnier/smoother in texture. Fill a piping bag with the batter and pipe 24 small heaps onto a baking sheet, leaving some space between each one. Let the batter rest for 15 minutes while preheating the oven to 140°C. Bake the macarons for exactly 7 minutes, then briefly open the oven to let the steam escape. Then bake for another 7 minutes. Let the macarons cool completely. Remove the ganache from the refrigerator and whip it with a mixer until creamy. Then fill it between two macaron halves.
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