White Chocolate Macadamia Nut French Macarons

Guys. Baking french macarons is addicting. It reminds me of running a bit, which is kind of weird, but hear me out. Before I ran my first half marathon I thought, I just want to do it one time to see if I can do it, but as soon as I crossed the finish line, I knew I was going to have to run another to see if I could get a better time. Baking french macarons is going kind of the same way. The first batch was just to see if I could pull them off, and now I have to keep trying to bake a better mac.

It would probably be better for losing the baby weight if I could get more into that running addiction than the macaron addiction I’m falling into now. Probably.

Anyway. I’ve made a few flavors of french macarons since the varieties I made for my daughter’s tea party, and these little ladies have been the best of the bunch.

I am really proud of the way they turned out. The shells are nice and smooth with pretty feet, and they aren’t hollow like some of the batches I’ve made. And are they yummy! Mmm mmm mmm…

Macaron Shells
3 large egg whites
pinch of salt
1/4 tsp cream of tartar (optional – helps to stabilize egg whites)
1/4 cup granulated sugar
1/2 cup almond flour
1/2 cup finely ground macadamia nuts
2 cups powdered sugar

White Chocolate Ganache Filling
10 oz white chocolate chopped (or I used white chocolate chips)
2/3 cup heavy cream
1 1/2 Tb butter

To make macaron shells:

1. Process almond flour, macadamia nuts, and powdered sugar in food processor. Pass through fine mesh sieve. Re-process any pieces too big to go through the sieve in the food processor. Pass through sieve again. Discard any pieces that do not pass through sieve. Set aside.
2. Beat egg whites, salt, and cream of tartar with mixer. Add granulated sugar when egg whites are frothy. Beat just until stiff peaks form.
3. Add nut-powdered sugar mixture to egg whites, blending until it reaches a lava-like consistency.
4. Pipe batter in 1.5 inch rounds onto parchment-lined baking sheets. Allow batter to sit at room temperature until it does not stick to your finger when lightly touched, about 20-40 minutes. While batter is aging, preheat oven to 300 degrees Farenheit.
5. Bake for 15-20 minutes until macarons do not bulge when lightly pressed on the top of the shell.

1. Heat cream on stovetop until it comes to a boil.
2. Pour cream over white chocolate.
3. Stir mixture until white chocolate melts.
4. Add in butter and stir until smooth and shiny.
5. Cool ganache in refrigerator to thicken.

Linking up at some of my favorite parties.