Recipe White chocolate and cherry macaroons : Practical and Delicious

Recipe White chocolate and cherry macaroons : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is White chocolate and cherry macaroons. You are currently reading Recipe White chocolate and cherry macaroons : Practical and Delicious. This recipe is the creation of the chef Lucy Nunes. Recipe White chocolate and cherry macaroons requires 1h 15m, cook 30m and serve 18. Caution: allergy Contains peanuts, tree nuts, milk, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Our White chocolate and cherry macaroons are great for entertaining

Ingredients:

9 Ingredients

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  1 1/3 cups pure icing sugar
  
  
  


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  1 cup almond meal (ground almonds)
  
  
  


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  3 eggwhites
  
  
  


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  2 tbsp caster sugar
  
  
  


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  1 cup frozen cherries, halved
  
  
  


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  Pure icing sugar, for dusting
  
  
  



• White chocolate ganache



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  60g white chocolate, chopped
  
  
  


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  1 tbsp thickened cream
  
  
  


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  10g butter, softened
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 125°C conventional (see note 1). Lightly grease 2 large baking trays. Line with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Sift 1 1/4 cups icing sugar into a bowl. Add almond meal. Using an electric mixer, beat eggwhites until soft peaks form. Add caster sugar. Beat until sugar dissolves and mixture is glossy. Fold eggwhite mixture into almond mixture until well combined. Spoon mixture into a piping bag with a 1.5cm nozzle (see tip). Pipe 4cm-round macaroons onto prepared trays, allowing room for spreading. Tap trays on bench to spread macaroons to 5cm. Dust with remaining icing sugar. Set aside for 15 minutes. Bake for 25 minutes or until light golden. Cool on trays.
  
  
  


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  Step 3
  
  
  
  
  Make ganache Place chocolate and cream in a saucepan over low heat. Cook for 2 minutes or until chocolate melts. Whisk to combine. Add butter. Whisk to combine. Pour into a bowl. Place in freezer for 15 minutes or until starting to set.
  
  
  


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  Step 4
  
  
  
  
  Using a spatula, lift macaroons from baking paper. Spread 1/2 teaspoon ganache over the flat side of each macaroon (see note 2). Arrange 3 cherry halves on half the macaroons. Sandwich with remaining macaroons. Serve.
  
  
  

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