Tre Stelle® Mascarpone Filled French Macarons
A simple combination of ground almonds, sugar and egg whites are the base of these cookies and the ‘pièce de résistance’ is the chocolate Mascarpone filling.Prep Time:
30 minutes Ready In:
1 + hour Serves:
Makes 24 Macrons
Macarons 2 cups | 500 mL ground almonds 2 cups | 500 mL confectioners sugar (icing sugar) 4 egg whites (room temperature) gel food colour (your choice) 1 cup | 250 mL water 1 cup | 250 mL granulated sugar Filling 1 cup | 250 mL white chocolate, chopped 1/2 cup | 125 mL Tre Stelle® Mascarpone 1 vanilla bean
In the bowl of a food processor, add ground almonds and confectioners sugar; whirl to make a fine powder. Add two egg whites and process again until smooth and shiny. Add a few drops of food colouring. (remember that the colour fades once baked, so adding more will give you a brighter macaron). In a medium saucepan, bring water and granulated sugar to a boil. Cook until bubbles rise to the surface and mixture reduces by about half - approximately 10-15 minutes. Meanwhile, in the bowl of a stand mixer; add remaining 2 egg whites and beat until soft peaks form. Slowly pour hot sugar syrup down the sides of the bowl and continue to beat until firm peaks appear and the mixture is cooled and glossy - approximately 10 minutes. Gently fold the almond mixture into the egg white mixture until completely combined. Place parchment paper on two large baking sheets or use no-stick mats. Put the mixture into a piping bag fitted with a plain nozzle. Pipe out small dollops and press down peaks with a damp finger. Tap the underside of each baking sheet to remove air bubble. Leave macarons to set for 1 hour to allow skins to form. Preheat oven to 275ºF (120ºC). Bake for 20 minutes. Remove from oven and transfer to a rack to cool. Filling: Melt white chocolate over a double boiler until smooth. Remove from heat and allow to cool slightly - approximately 5 minutes. Beat Mascarpone until smooth, add melted white chocolate and vanilla, beat again until smooth. Spread a scant teaspoon onto half of the macarons and top with another macaroon.