Dried fruit beggars

Recipe # For 30 macaroon Cooking at 355°F Cooking time 25 minutes Ingredients # 200 g icing sugar 160 g almond powder 4 egg whites 1 pinch of salt 40 g caster sugar dye If you want to make vanilla macaroons, replace 15 g of icing sugar with 2 sachets of vanilla sugar. For a more chocolatey version, replace 40 g of icing sugar by 40 g of cocoa powder. For a coffee macaroon, pour half a teaspoon of coffee extract.

Recipe # Preparation 2 minutes For 6 people Cooking at 180°C Cooking time 45 minutes Ingredients # 3 eggs 150 g caster sugar 160 g flour 1/3 bag of baking powder 170 g semi-salted butter 2 bananas 100 g of chocolate Preparation # Preheat the oven to 180°C. Cut the bananas into slices. Melt a lump of butter in a frying pan, place the bananas in it and sprinkle with sugar. Fry them for 5 minutes and then leave to cool. In a bowl, whisk the eggs and sugar until the mixture whitens. Add the flour and baking powder. Make the butter and add it to the mixture. Add the bananas and the chocolate cut into pieces. Pour into a buttered and floured mould. Bake at 180°C for 45 minutes. You can now enjoy your delicious chocolate banana cake.

Preparation in video # Recipe # Preparation 25 minutes For 6 people Cooking at 430°F Cooking time 10 minutes Ingredients # 2 teaspoons of yeast 20 g sugar 150 g of chocolate 26 g flour 2 eggs 26 g butter 1 pinch of fleur de sel Preparation # Preheat the oven to 430°F. Leave 10 chocolate squares aside and cut the other chocolate squares into small pieces. Melt the chocolate and the burre. Remove the chocolate from the heat and add the eggs, sugar, flour and baking powder. In madeleine moulds, pour the dough halfway through each mould. Bake at 430°F for 10 minutes. Unmould your madeleines and sprinkle them with fleur de sel. And now you can enjoy your delicious madeleines.

Recipe # Preparation 10 minutes For 6 people Cooking at 355°F Cooking time 35 minutes Ingredients # 200 g of chocolate 125 g butter 230 g caster sugar 1 sachet of vanilla sugar 4 eggs 1/2 sachet of baking powder 6 tablespoons of water Preparation # Preheat the oven to 355°F. In a saucepan, melt the butter with 3 tablespoons of water. In a salad bowl, pour the butter, flour and baking powder and add the chocolate. Beat the egg yolks to make a mousse. In the preparation add the sugar, egg yolks and 3 tablespoons of water. Beat the egg whites until stiff and then gently fold into the mixture. Pour the preparation in a mold and butter a flour. Bake at 355°F for 35 minutes. You can now if you want to cover it with icing sugar or candy for birthdays. Tricks # Add a pinch of salt to your eggs before you beat them.

Recipe # For 6 people Preparation 20 minutes Time in the fridge 3 hours Ingredients # 1 tablet of black chcolat 6 eggs 1 pinch of salt Preparation # Melt the choclate. Let the chocolate cool. Separate the whites from the egg yolks. Pour the egg whites into a bowl and add a pinch of salt. Beat the eggs until they are very firm. Gradually pour the chocolate over the egg yolks, stirring vigorously. Add 1/3 of the whisked egg whites to the mixture, then gradually add the rest of the egg whites while turning the bowl up and down to distribute the chocolate without dropping the whites. Leave to cool for at least 3 hours in the fridge. You can now enjoy your delicious chcolat mousse very cold.

Recipe # For 12 muffins Cooking at 355°F Cooking time 20 minutes Ingredients # 150 g flour 120 g caster sugar 120 g butter 1/2 sachet of baking powder 1 organic lemon 3 eggs 20 g almond slivers 1 pinch of salt Preparation # Preheat your oven to 355°F. Melt your butter casserole in the microwave or with bauin marie. Collect the zest of the lemon and cut it in half to recover its juice. Pour the flour, baking powder and sugar into a salad bowl. Add the melted butter, eggs, juice and lemon zest. Add a small pinch of salt if your butter is not salted. Pour 2/3 of the dough into each mould. Sprinkle with slivered almonds. Bake at 355°F for 20 minutes. Tip # If your moulds are not made of silicone, butter or flour them.