White Chocolate Sprinkle Macarons

I wanted to share with you all my adventure in the making of macarons using the Italian method.

For a while now I wanted to try the Italian method.  The Italian method involves making a sugar syrup before adding it to the egg whites.  This method produces a more stable meringue. 

I have been quite lucky with the making of French macarons and have not had too many disasters.  Unfortunately, the Italian method has not been kind to me.  I had to make the sugar syrup twice and in the end the macarons still did not turn out.  I was quite sad and instead I went back to the French method.

Using the French method, my macarons always have feet.  The only two things that sometimes occurs is that some macarons can be hallow and the bottoms are slightly sticky.  

For this recipe, I increased the temperature and reduced the baking time and the results were good.  No more sticky bottoms.

These White Chocolate Sprinkle Macarons are so delicious and fun to make.  They have sprinkles on the shells, and are filled with white chocolate ganache which is super easy to make.  Adding some sprinkles always makes things better.

As for the Italian method, I have not given up on you yet.  I will try it again in the future.  If you're scared to try making macarons, don't be.  Give them ago and with practice you will be get there. 

Happy Baking xo

White Chocolate Sprinkle Macarons

Ingredients

· 75 grams almond meal
· 1 cup icing sugar
· 2 egg whites
· 4 tablespoons caster sugar
· Food colouring (deep pink - Americolor)

White Chocolate Ganache

· 90 grams white chocolate
· 2 tablespoons thickened cream

Instructions

1. Preheat oven to 150C.

2. Line two baking trays with baking paper.

3. Sift almond meal and icing sugar together in a bowl.

4. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add food colouring, beat until just combined.

5. Fold in half the almond mixture until just combined. Fold remaining mixture until the mixture is all combined and glossy (this may take a little bit of time). Remember to fold, not mix.

6. Spoon mixture into a piping bag or a large snaplock bag. If using a snaplock bag, snip 1cm from a corner of the bag. Pipe round mixtures evenly onto the lined baking tray, allowing a bit of space between each piped macaron.

7. Tap the trays on the bench to remove air bubbles. Add sprinkles. Set aside for 30 minutes to an hour, or until the tops of the macarons are dry and firm to touch.

8. Bake macarons one tray at a time for 18 to 20 minutes or until tops are firm. Cool on trays and carefully transfer to cooling rack.

White Chocolate Ganache

9. Place white chocolate and cream in a microwave-safe bowl and microwave on high for 30 seconds or until chocolate has melted. Stir mixture until combined and refrigerate until ganache is thickened and becomes spreadable.

10. Pipe some white chocolate ganache onto half of the macaron shells and sandwich with remaining shells.

Tips

· Make sure the mixing bowl is completely dry when beating the egg whites. If there is water in the bowl the egg whites will NOT form a peak.

· To get evenly spaced macarons on a tray you can buy a template or make your own. I made my own by using baking paper and drawing circles evenly spaced out. I placed the template under the baking paper and piped my macarons onto the image. Remove the template after so that you can use it again.

· Try not to add sprinkles that are too big as the weight will make the sprinkles sink into the macaron shells.

· For more even colour on the macarons, remember to turn the tray halfway in the bake.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.