Mónica Mateos

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Neapolitan Macaroni

11 mins
1h 15 mins
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The macarons or macaroons are a very elegant and sophisticated dessert with a delicate almond flavor. On this occasion we put together your 3 favorite flavors: strawberry, vanilla and chocolate to create these delicious Neapolitan macaroni.
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12 portions
  • 1 egg white
  • 2/3 cups almond, powder (75g) sifted
  • 2/3 cups powdered sugar, (75g) sifted
  • enough food coloring gel, pink
  • enough strawberry essence
  • 1 tablespoon cocoa powder
  • 2/3 cups refined sugar
  • 18 milliliters Water
  • 1 egg white
  • 80 grams whipping cream, hot, for the ganache
  • 1 teaspoon liquid vanilla, for the ganache
  • 180 grams White chocolate, for the ganache
  • 1 tablespoon butter, for the ganache


Preheat the oven to 145 ° C.
Mix the egg white with the almond powder and the icing sugar and divide it in two.
To one part add the pink dye and the essence of strawberry, to the other part add the cocoa and integrate until you have a homogeneous mixture. Reserve.
In a small pot, cook the sugar with the water until it forms a soft caramel.
Beat the other egg white at high speed in the blender until you get a nougat point. Add the candy in the form of thread without stopping to beat, until you have a firm meringue.
Divide the meringue and add half to the strawberry mixture and the other to the chocolate mixture and incorporate in an enveloping way so as not to lower the meringue, and have a homogeneous consistency and constant fall. Place each mixture in a pastry bag with smooth duya.
Form the 4 cm diameter macaroni on a tray with wax paper, leaving a space between them of approximately 1.5 cm, whip the tray to eliminate air bubbles, let it dry for about 30 minutes.
Bake for 11 minutes, let cool and reserve.
For the filling, pour the hot whipping cream over the white chocolate, the butter and the vanilla essence. Mix until integrated and refrigerate 30 minutes.
Beat the white chocolate mixture at medium speed for 5 minutes until it doubles in volume.
Place in a pastry sleeve with smooth duya and smear a little in a strawberry macaroon, cover with a chocolate pressing lightly. Repeat with the rest and offer.


Tied with a ribbon, ready to give.


The caramel should be added between 112 ° to 114 ° C in this way, you will add the right amount of moisture. Do not beat the chocolate ganache too much, otherwise it will defattate and cut, if you miss this, add 2 tablespoons of butter and beat to integrate.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (4)
Pili Dicri
24/06/2018 10:11:27
Es perfecta!!!!
Lilia Ma Gomez
12/05/2018 19:40:35
Están exquisitos, suaves, delicados, fabulosos, en cajas transparentes y con el listón que presentaron muy buena idea para regalo.
Ma.Eugenia Salazar de cruz
07/05/2018 11:56:22
Deliciosos, fácil de preparar, y bella presentacion para regalar en este día de madres, gracias
Karla Flor
06/05/2018 19:56:47
Buenisima 😍

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