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Neapolitan Macarons

by Teddy Villa

Ingredients

for 20 macarons

  • 1 ⅓ cups
    almond meal, super fine (130 g)
  • 1 ¾ cups
    powdered sugar (280 g)
  • 4 egg whites, cold
  • ½ cup
    sugar (100 g)
  • 2 teaspoons
    cocoa powder
  • 2 teaspoons
    raspberry jam, strained
  • ¼ teaspoon
    red food coloring
  • 1 cup
    white chocolate chip, melted (175 g)
  • 4 oz
    cream cheese

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Preparation

  1. Preheat oven to 300˚F (150˚C).
  2. Add almond meal and powdered sugar to a bowl and mix to combine.
  3. Using a hand mixer, beat the egg whites until they stick to the bowl.
  4. Add the sugar to the whipped egg whites and beat until stiff peaks form.
  5. Gently fold the powdered sugar with almond meal into the whipped egg whites.
  6. Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
  7. Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
  8. Bake for 20 minutes.
  9. In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
  10. Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
  11. Sandwich the macarons together.
  12. Refrigerate macarons for another 2 hours before serving.
  13. Enjoy!
 

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