100 grams egg whites, aged at room temperature for 24 hours (or microwaved for 25 seconds, in 5 second intervals, stirring in between)
50 grams white sugar
Pinch of salt
50 grams coconut flour
50 grams almond flour
200 grams white powdered sugar
White Chocolate Ganache
100 grams white chocolate best quality you can afford, finely chopped
¼ cup heavy whipping cream, heated
Note: Substituting almond flour with other nut flour should be on a 50:50 ratio. (50% almond flour + 50% other nuts flour)
- Preheat oven to 300F. Line 2 baking sheets with parchment paper. Fit pastry bag or a ziplock bag with round ⅓ inch inch tip. Set aside.
- In a bowl of food processor combine powdered sugar, coconut and almond flour. Process for 3-4 minutes, until completely powdered, stopping to scrape the contents from the bottom.
- In a thoroughly cleaned bowl of a mixer, fitted with whip attachment, whip egg whites with a pinch of salt until slightly frothy.
- In 2 additions add the sugar and continue whipping until firm peaks.
- Sift in the nut mixture into the meringue. With a quick swirling motion, quickly make 4-5 stirs with spatula, then gently continue folding the mixture until the batter falls off the spoon in a ribbon, which disappears within thirty seconds.
- Spoon the mixture into the prepared pastry bag and pipe 1 inch rounds on the parchment paper, 1.5 inches away from each other.
- Take the sheet and rap it against the counter for about 4-5 times, or if there’s a small tip left at the top of the macaron from piping, keep rapping against the counter until it disappears.
- Quickly sprinkle the still wet macarons with coconut flour.
- Place the baking sheet on the middle rack in the oven and bake for 12-14 minutes, or until the shells are hard to the touch and can be removed from the parchment almost with no problem (if they stick slightly in the middle, it’s OK, they will come off fine when cooled)
- Slide off the parchment paper onto the counter and allow the macarons to cool completely before removing.
- Repeat with the second sheet.
Make White Chocolate Ganache
- Pour heated heavy cream over chopped white chocolate. Allow to sit for 2-3 minutes undisturbed. The heat from the cream will start to melt the chocolate.
- With the spoon, slowly stir white chocolate and cream until smooth.
- Allow to sit uncovered at room temperature until firm.
- Transfer to a ziplock bag with a snipped end or use a spoon to fill macarons.
To fill macarons
- Pair macarons by size. Pipe a dollop of filling onto one shell, pressing together with the other shell.
- Best eaten once the macarons have been allowed to sit at room temperature for 12-24 hours.