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White chocolate and cherry macaroons
White chocolate and cherry macaroons
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Prep Time:
75 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Delicious White Chocolate Cherry Macaroons - perfect for any occasion!
Ingredients:
  • 199.50 gm pure icing sugar
  • 100.00 gm almond meal (ground almonds)
  • 3 eggwhites
  • 40.00 gm caster sugar
  • 250.00 ml frozen cherries, halved
  • Pure icing sugar, for dusting
  • 60g white chocolate, chopped
  • 20.20 gm thickened cream
  • 10g butter, softened
Instructions:
  • Preheat the oven to 125°C (conventional). Lightly grease 2 large baking trays and line them with baking paper.
  • Sift icing sugar into a bowl, then add almond meal. Use an electric mixer to beat eggwhites into soft peaks, then slowly add caster sugar until dissolved and mixture is glossy. Gently fold eggwhite mixture into almond mixture. Transfer mixture into a piping bag with a 1.5cm nozzle. Pipe 4cm-round macaroons onto trays, tap trays to spread macaroons to 5cm. Dust with remaining icing sugar and let sit for 15 minutes. Bake for 25 minutes until light golden. Cool on trays before serving.
  • Prepare the ganache by gently heating chocolate and cream in a saucepan until the chocolate melts, whisk to combine. Add butter and whisk again. Transfer the mixture to a bowl and chill in the freezer for 15 minutes until it begins to set.
  • With a spatula, gently lift the macaroons from the baking paper. Spread 1/2 teaspoon of ganache on the flat side of each macaroon. Place 3 cherry halves on half of the macaroons, then sandwich them with the remaining macaroons. Serve and enjoy!

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