Delight your taste buds with these gluten-free mango white chocolate ganache macarons. The crisp shells filled with creamy mango-infused ganache create a perfect balance of flavors and textures. These delicate treats are sure to impress!
Ingredients: 200g almond flour. 200g powdered sugar. 150g granulated sugar. 100g egg whites about 3 large eggs, aged at room temperature for 24 hours. 50g water. 1/4 tsp cream of tartar. 200g white chocolate chips. 100g heavy cream. 1 ripe mango, pureed.
Instructions: Warm the oven up to 300F 150C and put parchment paper on baking sheets. Pulse the powdered sugar and almond flour together in a food processor until they are well mixed. Put the mix through a sieve into a big bowl. Put granulated sugar and water in a saucepan and mix them together. The syrup should reach 118C 245F while cooking over medium heat. Mix the cream of tartar and egg whites in a clean bowl until soft peaks form. Do this while the syrup is cooking. If the syrup gets to 118C 245F, slowly pour it into the egg whites while beating them until stiff, glossy peaks form. Just until it's all mixed together, fold the meringue into the almond flour mixture. Be careful not to mix too much. Fill a piping bag with a round tip with the batter. On the baking sheets that have been prepared, pipe small circles. If there are any air bubbles, tap the baking sheets on the counter to get rid of them. Then, let the macarons sit at room temperature for 30 minutes so that a skin can form. For 15 to 18 minutes, or until they are set and just barely golden, bake the macarons. Leave them on the baking sheets to cool all the way down. In a saucepan, heat the heavy cream until it just starts to simmer. This will make the ganache. Pour over the white chocolate chips in a heat-safe bowl after taking it off the heat. Wait one to two minutes and then stir it until it's smooth. Add the mango puree and mix it in until it's completely mixed in. Put the ganache in a piping bag, and then use it to cover half of the macarons' flat sides. Add the rest of the macarons to the sandwich. The macarons can be kept in the fridge for up to three days in a container that doesn't let air in. Let it cool down before you serve it.
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