The famous Italian dessert is definitely a crowd-pleaser. These white chocolate and mint macaroons, courtesy of David Ramirez of David Ramirez Chocolates in Orlando, Fla., are perfect for the holidays.
You will need:
5 cups almond flour
3¼ cups powdered sugar
½ cup egg whites
1 teaspoon blue food coloring
1¾ cups sugar
120 grams (slightly more than ½ cup) water
5 large egg whites
Boil sugar and water to 248⁰F (use a candy thermometer).
In a mixer, whip egg whites on medium speed. Slowly add sugar syrup down side of mixing bowl. Continue whipping until all syrup is added.
Mix almond flour and powdered sugar.
Add food coloring to egg white mixture and mix with paddle to form a paste. Continue whipping until egg whites have firm peak similar to stiff meringue.
Fold whipped egg whites into almond flour mixture in stages.
Use a pastry bag with a #10 round tip to pipe mixture onto lined sheet pan, making 6 rows with 8 macaroons on each row. Let piped macaroons sit for 30 minutes until a slight skin forms.
Bake at 300 degrees for 16 to 18 minutes, then allow macaroons to cool.
Mint white chocolate filling
1 pound 3½ ounces white chocolate
¾ cup heavy cream
1 vanilla bean
6.8 ounces cream cheese
Fresh mint, to taste
Use a double boiler (or metal mixing bowl over low boiling water) to melt white chocolate.
In a sauce pan, bring heavy cream, vanilla bean and mint to a boil, then strain through mesh strainer to remove mint.
Place cream cheese and melted white chocolate in food processor and blend while slowing adding cream mixture. Emulsify until mixture is smooth.
Allow filling to cool, then pipe onto flat side of one macaroon and place another half on top, sandwich style.