Celestial Mochi Macarons: A Cosmic Fusion of Japanese and French Delights

Allergens

Tree Nuts (almond)

Ingredients

• 200g almond flour
• 200g powdered sugar
• 114g egg whites
• 1/4 tsp cream of tartar
• 114g granulated sugar
• 40g unsweetened cocoa powder
• 1/2 cup white chocolate chips
• 1/2 cup heavy cream
• Pinch of salt
• Natural food coloring (blue and red)

Instructions

1. In a food processor, pulse the almond flour, powdered sugar, and salt until combined. Sift through a fine mesh sieve to remove any lumps.
2. In a clean, dry bowl, whisk egg whites and cream of tartar until foamy. Gradually add granulated sugar, continuing to whisk until stiff peaks form.
3. Gently fold the sifted dry ingredients into the whipped egg whites, taking care not to deflate them. Divide the batter into two equal portions.
4. In one portion, add blue food coloring and in the other, red food coloring. Mix each until well incorporated.
5. Fit a piping bag with a round tip and pipe small circles of colored batter onto a parchment lined baking sheet, alternating colors to create a checkerboard pattern. Tap the tray on the counter to release any air bubbles.
6. Preheat oven to 300°F (150°C). Bake for 12 14 minutes or until the feet form and they are slightly firm to touch. Cool completely on a wire rack.
7. For the ganache, combine white chocolate chips and heavy cream in a microwave safe bowl. Microwave in 30 second intervals, stirring between each, until smooth and glossy.
8. Once macarons are cooled, pair similarly sized shells together. Pipe a dollop of ganache onto one shell and sandwich it with the other, gently pressing them together.
9. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Chef’s Insight

The key to perfect macarons lies in combining ingredients correctly and not overmixing the batter.

Notes

This recipe is both gluten-free and celestially inspired.