Mango White Chocolate Ganache Macarons

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Mango puree

• Refrigerated

  • 144 g Egg whites

• Baking & Spices

  • 1 Food coloring gel, orange
  • 72 g Granulated sugar
  • 2 g Kosher salt
  • 230 g Powdered sugar
  • 230 g White chocolate

• Nuts & Seeds

  • 115 g Almond, slices

• Dairy

  • 2 tbsp Butter, unsalted
  • 3/4 cup Heavy whipping cream

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 115 g blanched almond slices, ground, or almond flour
• 230 g powdered sugar
• 144 g egg whites
• 72 g granulated sugar
• 2 g kosher salt
• orange food coloring gel (optional)
• 230 g white chocolate, coarsely chopped
• ¾ cup heavy whipping cream
• 2 tbsp unsalted butter
• ¼ cup mango puree

Directions

• If using almond slices, grind in a food processor with the powdered sugar for at least three minutes, but before the almonds start to become almond butter.
• Sift together the almond flour and powdered sugar into a large bowl. If there are almond flour slices that wont pass through the sifter, then grind them again until they do.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar and salt. Beat on medium (speed 4) for 3 minutes. Increase the speed to medium-high (speed 6) and beat for another 3 minutes. Increase the speed to 8 and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off.
• Pour the dry ingredients into the meringue along with the food coloring gel, if using. Fold them into the meringue using the fold-and-smash method (fold and then subsequently smash and smear against the side of the bowl). Mix until the batter is lavalike and when you spoon some of the batter out and drop it back in, it completely incorporates within about 20 seconds.
• Transfer half of the batter to a piping bag fitted with a ½-inch round tip. Line two baking sheets with parchment paper. Pipe the macarons into evenly sized and spaced circles, making sure to keep the piping bag straight up and down as you do so.
• Rap the baking sheet hard against the counter, twice. Turn ninety degrees and rap another two times. Let rest for 45-60 minutes.
• Meanwhile, preheat the oven to 275F.
• Bake the macarons, one tray at a time, on the rack farthest from the ovens flame for 18 minutes. Allow to cool completely on the pans.
• Repeat with remaining batter.
• For the mango white chocolate ganache, place the chocolate in a heat-resistant bowl. Bring the heavy cream to a to a simmer in a heavy-bottomed pot over medium heat. When bubbles start to form along the sides, remove from the heat and pour over the white chocolate. Allow to sit for a minute before stirring to combine. Whisk in the butter until completely melted. Stir in the mango puree until well combined. Refrigerate overnight, or until set.
• Remove from the fridge and whip until slightly thickened, about 3-4 minutes. Pipe onto half of the macaron shells and then sandwich with a second shell. Allow to chill for a few hours to set before serving.

Nutrition