MySweetBites

These delicate, elegant macarons are perfect for Christmas: red and green shells filled with white chocolate ganache and decorated with festive sprinkles. Crunchy outside, chewy inside – about 30 macarons (15 pairs).
Servings: About 30 macarons (15 pairs)
Time: 1 hour + resting and maturing time
Ingredients for the shells (Italian meringue method – more stable):
150 g almond flour
150 g powdered sugar
110 g egg whites (divided into 55 g + 55 g, room temperature)
150 g granulated sugar
37 g water
Gel food coloring: red and green (as needed to divide the batter)
Ingredients for the white chocolate ganache:
200 g white chocolate
100 ml heavy cream
1 teaspoon vanilla extract
Decorations: Red/green/white sprinkles, sugar stars
Instructions:
Prepare the tant pour tant: Blend almond flour and powdered sugar, then sift twice. Add 55 g egg whites and mix into a thick paste (don’t color yet).
Make the Italian meringue: In a saucepan, heat granulated sugar and water to 118°C (use a thermometer). Meanwhile, whip the remaining 55 g egg whites to soft peaks. Slowly pour the hot syrup into the whites while whipping until cooled (glossy and firm meringue).
Macaronage: Divide the paste into two bowls. Color one red and one green. Fold half the meringue into each, gently mixing from bottom to top until shiny and it forms a ribbon (don’t overmix!).
Piping and resting: Transfer to piping bags with a round tip (10 mm). Pipe 3-4 cm circles on silicone mats or parchment-lined trays. Tap the tray to release air bubbles. Rest 30-60 minutes until a skin forms (they don’t stick when touched).
Baking: Preheat fan oven to 150°C (300°F). Bake 12-15 minutes (they should have feet and lift easily). Cool completely.
Ganache: Heat cream, pour over chopped white chocolate, stir until melted. Add vanilla. Chill until spreadable.
Assembly: Pipe ganache on half the shells, top with the matching shell. Decorate with Christmas sprinkles. Mature in the fridge for 24 hours (they soften and flavors meld).
Tips:
Weigh everything precisely.
In humid weather, add a pinch of dehydrated egg white powder.
For extra holiday flavor, add cinnamon or ginger to the ganache.
They’re a crunchy-chewy delight – perfect for gifts or festive tables! Let me know if you make them.❤️🥰