Hazelnut macarons with strawberry and white chocolate ganache
Prep time: 
Cook time: 
Total time: 
Serves: 20
I usually list my dry ingredients in volume (cups), however as macarons are so finicky I am being strict and listing them in grams. Be precise!
  • 130g icing sugar
  • 110g hazelnut meal (or almond meal of course!)
  • 105g egg whites (around 2 eggs), at room temperature, left out overnight
  • 65g caster sugar
  • 4-5 drops red food colouring
  • 50ml pouring cream
  • 100g white chocolate
  • 45g strawberries, coarsely chopped
  1. Process icing sugar and hazelnut meal in a food processor until finely ground. Triple-sift into a large bowl and set aside.
  2. Whisk 90 grams of the egg whites in an electric mixer until soft peaks form (about 1-2 minutes). Add caster sugar, a tablespoon at a time, whisking continuously until incorporated and mixture is thick and glossy (2-3 minutes), then add food colouring.
  3. Stir in hazelnut mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted. Add remaining eggwhite to loosen mixture.
  4. Spoon into a piping bag with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto baking-paper-lined oven trays, stand until a crust begins to form (I left them for 2 hours but you can leave up to 5 hours if you have the time).
  5. Preheat oven to 140°C. Bake macarons until firm but not coloured, swapping trays halfway through cooking (10-12 minutes), set aside, cool completely on trays.
  1. Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy.
  2. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Add strawberries, stir to form a ripple effect.
  3. Spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set.
Recipe by Love Swah at https://loveswah.com/2011/06/hazelnut-macarons-with-strawberry-and-white-chocolate-ganache/