Recipe of macaroons : truffled white chocolate

Makes approx. 150 macarons


White egg : 300g
Caster sugar : 250g
Ground almonds : 450g
Icing sugar : 600g
White chocolate : 220g
Liquid full cream : 55g
Fresh truffles : 40g

Directions :

  • Beat the egg whites and add the caster sugar until it is firm.
  • Sift the almond powder and the icing sugar. Add them delicately with the meringue, until you get a ribbon.
  • Dress the macaroons with a piping bag. Let them crunch for at least 15 minutes at room temperature. Leather 15 minutes in an oven at 150 ° C.
  • Peel and finely chop the truffle. In a saucepan, boil 20cl of cream and pour over white chocolate then mix. Add the chopped truffle and pour the remaining cold cream. Mix and chill for at least 1 hour.
  • Remove the ganache from the refrigerator and whisk it until you get a smooth cream. Garnish the macaroons with a piping bag.

Keep the macaroons cool for 24 hours before serving them

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