Best 3 White Chocolate Macaroons Recipes
Indulge in the delectable world of White Chocolate Macaroons, a harmonious blend of delicate textures and irresistible flavors. These charming treats, often regarded as the epitome of French pâtisserie, are characterized by their crisp outer shells that give way to a soft and chewy interior, enveloping a luscious white chocolate ganache. Embark on a culinary journey with our diverse collection of White Chocolate Macaroon recipes, each offering a unique twist on this classic confection. From the simplicity of our Basic White Chocolate Macaroons to the delightful variations of Raspberry White Chocolate Macaroons and Matcha White Chocolate Macaroons, our recipes cater to every palate. These macaroons are not only a feast for the taste buds but also a visual delight, perfect for special occasions, afternoon tea parties, or simply as a sweet treat.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE CRANBERRY COCONUT MACAROONS
The cookie's toasty exterior together with a chewy richness and moist center definitely puts it at the top of anyone's holiday cookie list. Try them with chocolate drizzle, too. Cookies without glaze can be stored in an airtight container at room temperature for up to 1 week (if they last that long!).
Provided by Julie Prior
Categories Cookies
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- 2. Make the macaroons: In a large bowl, combine coconut, sugar, flour and salt. Add the egg whites and stir with a large rubber spatula until combined. Stir in the almond and vanilla extracts, then the chopped dried cranberries.
- 3. Measure one heaping tablespoon of mixture for each and drop into a mound on the prepared cookie sheet, making sure they are nicely rounded and 2 inches apart.
- 4. Bake for 20 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on the cookie for 5 minutes, then transfer to a wire rack to cool completely.
- 5. Make the white chocolate glaze: Melt the white chocolate and shortening together in a small microwavable bowl in 20 second intervals until melted, stirring well after each increment. Drizzle over cookies. Cookies with glaze stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
WHITE CHOCOLATE MACAROONS
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love.-Joyln Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in 4 cups coconut and nuts, about 1/2 cup at a time., Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 275° for 25 minutes or until firm to the touch. Remove to wire racks to cool completely. , In a microwave-safe bowl, melt chocolate; stir until smooth. Spoon 1/4 teaspoon white chocolate on each cookie; sprinkle each with 1 teaspoon coconut. Place on waxed paper-lined baking sheets. Refrigerate for 1 hour or until chocolate is set. Store in an airtight container.
Nutrition Facts :
WHITE CHOCOLATE ALMOND COCONUT MACAROONS
Number Of Ingredients 1
Steps:
- Instructions Preheat oven to 325 degrees F. In a medium bowl, combine coconut, flour and salt. Add almond extract and condensed milk and stir with spoon. Drop rounded spoonful onto parchment paper lined cookie sheets. Bake for 15 to 17 minutes, or until a light golden brown. Cool on rack completely. Melt almond bark in a microwave safe bowl, on 50% power, for 30 seconds at a time. Do NOT overheat. Chop almonds in food processor. Dip bottom of macaroon cookies in white chocolate, then almonds and place on wax paper to set. Drizzle remaining chocolate over tops of cookies. Allow chocolate to set before indulging.
Tips:
- Use a kitchen scale to measure your ingredients for the most accurate results.
- Make sure your egg whites are at room temperature before you start whipping them.
- Whip the egg whites until they are stiff peaks, but not dry.
- Fold the dry ingredients into the egg whites gently until just combined.
- Do not overmix the batter, or your macaroons will be tough.
- Pipe the batter onto a parchment paper-lined baking sheet, leaving enough space between each macaroon for them to spread.
- Tap the baking sheet on the counter a few times to release any air bubbles in the batter.
- Let the macaroons rest at room temperature for 30 minutes before baking.
- Bake the macaroons in a preheated oven at 300°F for 15-18 minutes, or until they are set.
- Let the macaroons cool completely on the baking sheet before filling them.
Conclusion:
White chocolate macaroons are a delicious and elegant treat that are perfect for any occasion. They are relatively easy to make, but they do require some time and patience. By following the tips in this recipe, you can make perfect macaroons every time. These macaroons are a great way to use up leftover egg whites, and they are also a popular choice for gluten-free baking. They can be filled with a variety of different fillings, such as ganache, buttercream, or jam. No matter how you choose to fill them, these macaroons are sure to be a hit!
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