Ginger White Macarons

Cookies and bars
60 min
12 min
72 min


1 cup ground almonds
1 cups powdered sugar
2 egg whites, slightly whisked
2 egg whites
2/3 cup sugar
2 ounces water
Red Food Coloring, as required
9 ounces Valrhona Baking White Chocolate
5 ounces Heavy Cream
1/8 of a cup Chopped Candied Ginger



Sift together the almonds and powdered sugar.

Cook the 2/3 cup of sugar and the water at a temperature of 230°F, then add to the whisked egg whites. Continue to whisk until the mixture is lukewarm.

Add the remaining 2 egg whites (unwhipped) and the food coloring, to desired color.

Add the mixture to the sifted powdered sugar and almonds.

Pipe a series of heart-shaped macaroons onto baking paper or a silicone sheet. Cook in the oven at 300°F for approximately 12 minutes, depending on the size of your macaroons.

Whipped Ivoire ganache:

Heat 2 ounces of heavy cream. Slowly pour over the Valrhona Grand Cru IVOIRE 35% Chocolate to make a ganache. Add the remaining cold cream to the ganache and mix until it is completely emulsified and smooth.

Put the ganache in the refrigerator and leave to set for at least 3 hours, then whisk to obtain a melting texture before adding the chopped ginger.

Sandwich the macarons together with the ganache.