White Popcorn Chocolate Macarons

Popcorn Chocolate Macarons

White popcorn chocolate macarons – gluten free and without food colouring! I’ve been asked many times how I keep my macarons white so I decided to share this recipe with few extra points about white shells.

Oven conditions have a lot to do with how they end up after baking and I’ll get to that soon but to start with the right order of things, lets start from the almond paste and meringue. Firstly, I use blanched ground almonds that are ground from almond slices in a local nut store. I give them a further grinder pulse together with the icing sugar as I start to bake and pass the mixture through a sieve to get rid of any lumps. When this mixture is combined with egg white it has a light beige colour, as you can see in the picture below.

White Macarons

In the macaronage, when the almond paste is folded into the meringue it gets the beautiful white colour from the shiny white Italian meringue.

White Macarons

When the macaronage reaches the right consistency the piped shells are smooth and shiny white.

White Macarons

To avoid browning in the oven the shells should be baked on low temperatures. There are differences between ovens and temperatures written in recipes need to be adjusted according to each oven. Generally Italian meringue is baked on lower temperatures with longer bake time whereas French meringue in higher temperature and shorter bake time.

Also the positioning in the oven can cause browning. If baking the macarons on middle rack is causing them to brown (or to crack), I would try moving the tray on lower rack until the feet develop and then place an empty baking tray above the shells to shield the shells from the heat. You may need a few tries until you find what works best with your oven.

Popcorn Chocolate Macarons

My oven is a single multi functioning AEG competence model BE3003001. In this oven I bake macarons on middle rack in 160 degrees celsius using Conventional Cooking function. When baking more than one tray at time I’ve used the True Fan Cooking function with temperature 120 degrees celsius, though I prefer baking one tray at time. Popcorn Chocolate Macarons

Popcorn Chocolate Macarons
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Servings Prep Time
24macaron cookies 1 1/2hour
Cook Time
18minutes
Servings Prep Time
24macaron cookies 1 1/2hour
Cook Time
18minutes
Popcorn Chocolate Macarons
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
24macaron cookies 1 1/2hour
Cook Time
18minutes
Servings Prep Time
24macaron cookies 1 1/2hour
Cook Time
18minutes
Ingredients
  • Macaron shells using Italian meringue
  • 78 grams egg whites
  • 100 grams powdered sugar sifted
  • 100 grams ground almonds sifted
  • 100 grams granulated sugar
  • 25 mililiters water
  • popcorn crushed
  • Chocolate Popcorn Filling
  • 100 grams dark chocolate melted
  • 30 mililiters cream
  • 15 grams popcorn crushed
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare baking sheet with parchment or silicone baking sheet.
  2. Divide egg whites placing half in a mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on high speed.
  5. Place powdered sugar and ground almonds in a food processor or coffee grinder and pulse for few seconds, then transfer to a separate mixing bowl through a sieve discarding anything that doesn't go through.
  6. Combine the finely ground mixture with the remaining egg whites and mix until fully incorporated.
  7. When the meringue forms stiff and glossy peaks, remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.
  8. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet, sprinkle crushed popcorn on top.
  9. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.
  10. Allow to cool before taking off the baking sheet and filling.
  11. Prepare ganache by mixing cold cream into melted chocolate, then add crushed popcorn.
  12. Place the filling in a piping bag and pipe onto the flat side of a macaron shell and top with another macaron shell to make a sandwich.
  13. Refrigerate for 24 hours before serving.

Like always, your comments and questions are welcome. I adore these delicate treats and am passionate about expanding my knowledge about them, so even if it’s something I can’t answer right away – you can be sure I’ll do my research and answer the best I can. And of course I’m interested to hear about your experiences and thoughts.

2 Comments

  1. Just wondered if you had measurements for the macaroons in cups rather than grams and ml
    Thanks

    • Hi Mary, sorry for the delay in my reply… You can convert the recipe to US imperial from the units tab in the bottom of the ingredients. As for cups I found this convertor link that could be useful unitconverters.net

      Marianne

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