Gourmet Recipes
Macarons dessert with white chocolate filling and Baylis caramel sauce
Ingredients
for 4 people
For the macarons:
- 45 gr. Ground almonds
- 75 gr. Powdered sugar
- 36 gr. Egg white
- 10 gr. Sugar
- red food color
- 100 g. White chocolate
- 50 g. Cream
- 100 g. Cane sugar
- Baylis to deglaze
Instructions
The macarons shells:
- Mix the ground almonds with the powdered sugar and pass through a fine sieve.
- Beat the egg white until stiff while allowing the sugar to trickle in.
- Now slowly fold in the almond and powdered sugar mixture and work it into a fine dough.
- Finally, add the food colouring.
- Now put the mixture in a piping bag and use a perforated nozzle to squirt even points onto a baking sheet lined with baking paper.
- Let it rest for 30 minutes until the surface hardens a little.
- Now bake at 145 degrees for up to 14 minutes.
For the filling:
- Bring the white chocolate to the boil with the cream, and then best put it in the fridge overnight.
- Then whip with the help of a whipping machine or mixer.
