White macarons ARE possible… without a ton of white food coloring or bleached almond flour. I used Titanium Dioxide to blanch these macarons. Unlike gel food coloring it doesn't alter the taste and texture of the cookie. Yay! This recipe is my adaptation of Pierre Herme's recipe for white macarons. Follow my 5 tips below for winter white macarons that are "Pierre Perfect."
How to Make Winter White Macarons
After piping, sprinkle macarons with white edible glitter for a magical winter sparkle!
I love using a simple ganache for macaron filling. This white chocolate ganache is so easy and the results are really decadent. It's a great basic recipe and can be used for more than macarons. I've used it to frost cupcakes and cover cakes when I need a break from buttercream.
Using a plain round tip, pipe ganache on one macaron shell stopping short about 1/8" from the edge. Use another macaron shell to complete the sandwich cookie, pushing them together gently.
5 Tips for Truly White Macarons
Make white macarons a little larger than usual. The edges will brown ever so slightly, so if your macarons are too small they may look a little "toasty."
Dilute 15g Titanium Dioxide in 10g room temperature water and let it sit a bit to dissolve completely before adding.
Don't over cook macarons (especially white macarons). Macarons should change color only slightly.
If your shells are still getting too dark. Try using parchment over your Silpat Mats. The parchment will provide an extra layer of insulation to keep your shells from getting too brown.
Winter White Macarons
Makes 60-70 macarons
300 g icing (powdered) sugar
300 g almond flour
110 g liquified egg whites (see step 1)
15 g titanium Dioxide
10 g water, room temperature
300 g granulated sugar
75 ml water
110 g liquified egg whites (see step 1)
White edible glitter (optional)
Separate and weigh egg whites in two containers. Cover with cling film and pierce the film with a sharp knife so egg whites can “breathe.” Store in the refrigerator for 3-7 days.
Prepare 4 half sheet baking pans by lining them with Silpat macaron mats (and parchment, optional).
Sift icing sugar and almond flour together using a medium or fine mesh sieve.
Dilute the titanium dioxide powder in 10g mineral water and stir into the first portion of liquified egg whites. Pour over the mixture of sugar and almond flour but do not stir.
Put second 110g egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Combine granulated sugar and water in a small sauce pan fitted with a candy thermometer. To avoid crystallization, brush water droplets down sides of pan with a wet pastry brush. Place on medium-high heat. Do not stir.
When sugar mixture reaches 115ºC, start mixing egg whites on high speed.
When sugar mixture reaches 118ºC, remove from heat and add to egg whites slowly by pouring down the side of the bowl (this keeps the sugar syrup from splattering and sticking to the bowl instead of in your meringue).
Continue to mix at high speed for one minute.
Reduce speed to medium and whisk for another 2-3 minutes or until mixture is a glossy, not dry, meringue.
Allow meringue to cool to 50ºC.
Add egg white meringue to sugar/almond mixture. Using a large silicone spatula, fold and push the mixture until the ingredients are well combined. This technique is called Macaronage. Keep folding until the batter runs off your scraper in lava-like ribbons. If it falls off in a clump, the batter is still too thick.
Transfer batter to a large pastry bag fitted with a plain round tip. I use Ateco #804. Don't forget to twist the bag near the nozzle so batter doesn't drip out before you're ready.
Holding the piping tip absolutely perpendicular to baking sheet, pipe rounds using the Silpat Macaron mat as a guide, stopping about 1/8” short of the template (batter will spread). Reduce pressure and jerk nozzle away and to the side quickly to avoid a peak. Or try piping from the side to ensure a smooth macaron shell.
Drop each sheet on work surface a few times to release trapped air.
Sprinkle glitter (optional) on each shell at this time.
Let stand at room temperature for 40-50 minutes (depending on humidity). Macarons should "set" and form a dry shell before baking.
Preheat oven to 180ºC or 350ºF. I recommend using an oven thermometer to monitor your oven’s temperature. Adjust as necessary before baking.
Bake one sheet at a time for 12 minutes, quickly opening and closing the oven door twice during baking time. (this releases steam and keeps oven temp from getting too hot)
Out of the oven, carefully lift the Silpat mat out of the baking sheet and transfer the mat and shells to a cooling rack to cool completely.
Once completely cool, sandwich two same-size macarons with a dollop of desired filling.
Store macarons in the fridge for 24 hours before serving. Bring to room temperature (2+ hours) before serving.
White Chocolate Ganache
300g White chocolate, chopped into pieces
100g Heavy cream
In a microwave safe glass bowl, pour heavy cream over chopped white chocolate.
Microwave on high for 1 minute.
Stir to combine.
Heat 30 seconds at a time, stirring each time until smooth.
Refrigerate for about 20 minutes or until mixture is thick but spreadable.
Whip with a hand mixer on high until ganache resembles a light and fluffy buttercream.