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White Chocolate, Vanilla, & Almond Macarons

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  • 3 egg whites at room temperature
  • 2 tbsp caster sugar
  • ½ tsp vanilla
  • 1 cup almond meal
  • 1⅓ cups icing sugar
  • 150 g white chocolate chopped
  • 2 tbsp cream


  • Grease and line 2 large baking trays with parchment paper.
  • Using an electric mixer, beat egg whites in a small bowl until soft peaks form. Add caster sugar and vanilla; beat until sugar dissolves.
  • Transfer mixture to a large bowl. Fold in almond meal and sifted icing sugar, in 2 batches.
  • Spoon mixture into a piping bag fitted with a plain nozzle. Pipe rounds on prepared trays, leaving room for spreading; smooth tops. Stand for 30 minutes.
  • Preheat oven to 300°Bake for 20-25 minutes or until dry to touch but not colored. Cool on trays.
  • For the ganache, place Chocolate and cream in a small heavy-based saucepan. Cook and stir over low heat for 1 minute or until chocolate is just melted. Chill for 2 hours or until cold and thick. Before using, beat well with a wooden spoon.
  • Sandwich macarons with 2 teaspoons of the ganache. Serve.

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