Macaroons

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.

Preparation

1. Pour the icing sugar and almond powder into a bowl, mix well.
2. Whisk the egg whites with a small pinch of salt to make them rise better.
3. When they begin to firm up, add the caster sugar little by little to obtain firm, smooth and glossy egg whites.
4. If you wish, separate the dough to pour different colourings (5 to 6 drops) according to the flavours you want to put on.
5. Gradually add the icing sugar and almond powder mixture to the egg whites.
6. Mix gently so as not to break them.
7. Preheat the oven to 355°F or 300°F for convection ovens.
8. Prepare a (cold) baking tray covered with baking paper.
9. Put the dough in a piping bag and shape the macaroons (or with a spoon).
10. Space the macaroons well apart by 2 or 3 centimetres.
11. Bake directly if you have an oven with rotating heat, otherwise let stand for half an hour at room temperature.
12. Baking time is 11 minutes for rotary heat ovens, 15 minutes for conventional ovens.
13. 13. If the macaroons colour too quickly, finish baking with the oven door open.
14. When the macaroons have finished baking, pour water directly between the macaroons to moisten the paper.
15. After a 1 minute rest, simply detach the macaroons from the moistened paper.
16. Garnish your small macaroons with jam or ganache of your choice. You can now choose your flavors.

Toppings

Lemon

• 2 organic lemons
• 2 tablespoons caster sugar
• 1 spoonful of pectin

Squeeze the lemons and remove the zest, then boil the juice with the zest. Still on the heat, add the pectin and caster sugar. After pouring the caster sugar, stop cooking. Mix well. Let cool, then add the filling to your macaroons.

Chocolate

• 120 g whole whipping cream
• 5 g neutral honey (acacia honey type)
• 150 g dark chocolate
• 20 g butter

Melt the chocolate in a saucepan. Heat the cream and then add the honey three times. Mix well. Cool your mixture to 40°C then add the butter. Leave at room temperature. Put the ganache in a piping bag and garnish your macaroons.

Pistachio

• 50 g + 125 g whole whipping cream
• 5 g neutral honey (acacia honey type)
• 105 g white chocolate
• 1 tablespoon pistachio paste

Pour the 125 g of cold cream in a bowl and leave in the refrigerator for at least 3 hours. Heat 50 g of whipping cream with the honey. Melt the white chocolate in a bain-marie and pour it into the cream. Bring the whipping cream and the chocolate to the boil 3 times. Let cool a little at room temperature then add the pistachio paste. Bring the mixture back to the boil. Take the cream out of the fridge and whip it. Mix the cream with the preparation. Put this ganache in a piping bag and you can now garnish your macaroons.

Raspberry

• 70 g raspberry coulis
• 40 g caster sugar
• 30 g butter

Mix the raspberry coulis, sugar and butter in a saucepan over high heat. Bring to the boil, stirring continuously for 3 minutes. Remove from the heat and continue to stir. When the mixture has finished thickening, apply 1/2 teaspoon to the bottom shell, then place the top shell on top. Let your macaroons rest. Store them in the refrigerator.