| Time | Servings | Difficulty |
|---|---|---|
| 00:35 | 1 | Medium |
Introduction
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Macaroons, yum yum! It’s really a sweetness that is often unanimous. There are all flavors for the most gourmet. All the steps mentioned here must be respected for a net result. The macaron is a capricious meringue that can fall over due to time. Also, in humid weather, preheat the oven 1 hour before starting to dry out the ambient air. The recipe here is that of whipped white macaroons, easier to execute.
1 portion corresponds to approximately 30 macaroons.
The extra thing:
- Flavor the cream by adding grated tonka bean, split vanilla pods, pistachio paste or hazelnuts in the milk of the cream.
- Use “aged” egg whites (ideally 1 week old) and taken out of the refrigerator the day before, if necessary, put them in the microwave for 30 seconds on medium power.
- To color the shells, add coloring to the egg white beforehand, taking into account that the color will lighten.
Ingredients
| 110g ground almonds | |
| 225g icing sugar | |
| 120 g egg whites (environ 4 oeufs) | |
| 50 g sugar | |
| 4 egg | |
| 100 g pastry cream vanille ou parfumé selon le gôut (qui servira de ganache) |
Instructions
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1
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Preheat the oven to 150°C.
Mix the icing sugar with the ground almonds finely for 2 minutes. Sieve, reserve. |
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2
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In a salad bowl or in the bowl of a food processor, whisk the egg whites. When the whites begin to foam, pour the powdered sugar gradually to obtain a firm meringue.
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3
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Pour in the icing sugar/almond powder mixture all at once and macaroon (see glossary) with a spatula. Be careful, the mixture must remain compact and not too liquid.
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4
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Line baking sheets with parchment paper.
Put the sleeve in the pocket, fold the pocket with a ruler to pack the macaroon dough and expel the air. Pipe small identical heaps on the leaves in staggered rows. |
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5
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Let the hulls crust for about 40m, the hull must not stick when touched with the fingertip.
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6
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Bake at medium height for 10-12 minutes.
Let cool on rack. |
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7
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Fill a piping bag with pastry cream.
Turn the shells over, garnish with a ganache, close with another shell. Leave to set in the fridge for 12 hours. To serve. |
