RECIPES
All recipesVanilla macaron
Par Marc DUCOBU
FOR THIS RECIPE
- Makes about fifty macarons
RECIPE STEPS
1/ For the macaron shells
INGREDIENTS
- 65 g water
- 250 g sugar
- 95 g egg whites (1)
- 95 g egg whites (2)
- 250 g ground almonds
- 250 g icing sugar
Make an Italian meringue:
Heat together the water and sugar. When this syrup reaches 110 °C, whisk the egg whites (1) on medium speed. At 118 °C, trickle the sugar syrup into the egg whites, continuing to whisk.
Leave the meringue mixing for a further ten minutes or so to cool.
Next, mix the icing sugar and ground almonds with the liquid egg whites (2).
To finish, add the Italian meringue to the almond mixture. Mix well to produce the macaron paste.
Use a piping bag to pipe circles approximately 3.5 cm in diameter, and tap the tray to flatten out the macarons.
Leave for about twenty minutes to form a crust.
Put in the oven at 135 °C for 17 minutes.
2/ For the vanilla ganache
INGREDIENTS
- 80 g cream, 35% fat
- ¼ vanilla pod
- 40 g butter
- 100 g white chocolate
The night before, infuse the vanilla in the cream.
Heat the cream and pour onto the chocolate. Beat well.
At 40 °C, add the tempered butter.
3/ Assembly
Generously garnish half the shells with vanilla ganache, then close with a second shell.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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