Peach Macarons
These Peach Macarons made with white chocolate ganache and peach confit in the center.
Servings: 30 macarons
Calories: 121kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 Food processor
- 1 small sauce pan
- 1 immersion blender
Ingredients
Peach Confit
- 150 gr peach puree
- 40 gr white granulated sugar
- 5 gr pectin NH
- 1 pinch of citric acid
White Chocolate Ganache
- 240 gr white chocolate
- 80 ml heavy whipping cream 1/3 cup
- 15 gr unsalted butter
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to Make Peach Confit
- In the small bowl or cup mix white granulated sugar and pectin NH.
- In the small saucepan over medium heat warm up peach puree.
- Gradually add the pectin and sugar mixture to peach puree, whisking constantly.
- Bring everything to boil, whisking constantly.
- Remove from the heat and add pinch of citric acid. Mix well with the whisk.
- Transfer confit to bowl, cover with plastic wrap and refrigerate for 1-2 hours.
How to Make White Chocolate Ganache
- Semi melt chocolate in the microwave or using double boiler method.
- In the small saucepan over medium heat bring to simmer heavy whipping cream.
- Pour hot cream over melted chocolate in 3 additions, mixing with the spatula all the time. Move spatula fast and pressing down.
- Emulsify mixture with hand blender.
- Add unsalted butter and emulsify again.
- Transfer ganache into flat container and cover plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours.
How to Make Macaron Shells
- Download, print the template, and place it under the baking mat.
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add red or pink food coloring. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip.
- Pipe peach shaped macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
How to Assemble Peach Macarons
- When you have macaron shells, peach confit, and white chocolate ready, you can assemble peach macarons.
- Transfer white chocolate ganache into a pippin bag with a round pipping tip.
- Place peach confit into a pipping bag.
- Pipe ganache on the flat side of the macaron shell, then pipe peach confit into the center of the ganache.
- Sandwich the macaron with another macaron shell and press lightly. Make sure there is no ganache coming out for the sides.
- Decorate peach macarons with fresh mint and luster dust before serving .
- Place filled macarons in air tight container and refrigerate for 12 hours.
Notes
Do not substitute pectin NH with corn starch or other ingredients.
Citric acid important ingredient.
Macarons need to mature in the fridge for 12-24 hours before you can enjoy them.
Decorate macarons with fresh mint right before serving.
Nutrition
Serving: 1macaron | Calories: 121kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 15mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 71IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 0.2mg
