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- Clementine and pink lemon macaroons-

Méthodes

 

 

Laurent Duchêne

 

For 25 macaroons

 

Ingredients

 

Macaroon dough

  • 100 g icing sugar
  • 100 g almond powder
  • 40 g egg white
  • 25 g water
  • 100 g caster sugar

 

Mix the icing sugar and the almond powder with the 40g of egg white.

Put the water and the sugar in a saucepan and bring to a boil.

When the sugar reaches a temperature of 115°C, whisk the egg whites in a bowl and pour the syrup at 120°C on the eggs, whipping vigorously.

Keep whipping until the temperature has dropped to 50°C.

Incorporate the meringue progressively in the icing sugar, almond and egg white mix.

With a pastry bag and a N°7 sleeve, lay Ø 5cm balls at regular intervals on a baking tray covered with a silicone sheet.

Let the macaroons crust for 30 minutes before baking them at 150°C for 30 minutes.

Detach the shells when they are cold.

 

 

Crystalized Corsican clementines and pink lemons

15 g for each macaroon

  • 150 g Corsican clementines
  • 100 g pink lemons (aka Variegata in ornamental nurseries) or Eureka
  • 15 g butter
  • 15 g brown sugar
  • 15 g caster sugar
  • 50 g honey
  • 80 g Corsican clementine juice
  • 10 g corn starch
  • 155 g water

 

 

Put the whole clementines and lemons in d saucepan of cold water and bring to a boil.

As soon as the water is boiling, drip-dry the clementines and the lemon and chop with a knife. Do not forget to remove the seeds.

Lightly caramelise the butter and the brown sugar in a saucepan and add the citrus fruits.

Add the sugar and the honey and half the clementine juice.

Reduce until dry at low heat.

Add the remaining clementine juice and reduce.

Dilute the starch in 155g of cold water and pour it in the pan before bringing to a boil, whipping vigorously.

Mix and put away in the refrigerator.

 

 

Dressing

Garnish the shells with a pastry bag or a spoon and close with the other shell.

 

Taste as of the following day (take out of the refrigerator 30 minutes before tasting).

May be kept in the refrigerator for a maximum of 5 days.

 

 

 

 

Member author
Laurent DUCHENE

An everlasting blend of tradition and innovation through selected and noble products. You will share Laurent Duchêne’s passion and enjoy his most simple but traditional patisseries. A large range of customized creations will awaken essential emotions and offer unique flavours for the gourmet’s [...]

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