John Myers
White Macarons
The perfect white macarons recipe with a picture and simple step-by-step instructions.
- 90 g Ground almonds or almond flour
- 2 piece Separate egg white egg
- 90 g Powdered sugar
- 100 g Sugar
- 100 g Philadelphia Balance
- 4 tablespoon Cocoa powder for baking
- 4 tablespoon Powdered sugar
- Pass the ground almonds and powdered sugar through a sieve. Put aside. Beat the egg whites with a pinch of salt to make the egg whites. When it is no longer completely liquid. Add half of the sugar and beat until stiff. When it is stiff, add the rest of the sugar and beat again vigorously. Then carefully gradually add the powdered sugar and almond mixture and mix well with a spatula until the scraper pulls strings when you lift it out and a viscous mass is formed. Preheat the oven to 100 ° C with forced air. Pour the mixture into a piping bag and fill it into the hollows of the macaron mat. When everything is filled, hit the tray vigorously on the worktop twice. So that the piles become smooth and then leave to air dry for 20 minutes. Until a small skin has formed and the mass no longer sticks to the finger. Then put everything in the oven for 23 minutes. (This also varies depending on the stove) Take out and let cool down. For the filling: Put the cream cheese cold from the refrigerator into a bowl, add cocoa powder and powdered sugar and mix everything with a fork to a firm even mass. Pour everything into a piping bag and squirt onto one of the two halves of the macarons. Press together and repeat everything until everything is used up. Serve and enjoy.
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