Macarons are sweet treats loved all over the world: originally Italian, macarons became famous in French patisserie. Today, Italian Pastry Chef Roberto Rinaldini reveals us all his secrets for the perfect macaron: soft and elegant meringue shells filled with a greedy filling of white chocolate ganache cream. Try Chef Rinaldini’s recipe and taste macarons at your place whenever you want!
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (40 macarons)
Fine-grained almond flour 125 g
Icing sugar 125 g
Egg white 87,5 g (20°C temperature)
Sugar 135 g
Water 32 g
GANACHE FILLING
Heavy cream 90 g
White chocolate 180 g
Softened butter 12 g
Vanilla pod 1
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