• en
    • fr




  • 160 g egg whites
  • 200 g caster sugar
  • 45 g water
  • 222 g white almond powder

Mix the sugar and the water in a pan. Pour the egg whites in the bowl of the blender and whisk. Bring the sugar to 121°C (250°F) and pour it on the foam of egg whites, switching your blender to average speed to cool them down to 40/45°C (100/115°F). The egg whites should be firm. Sieve the icing sugar and the almond powder together. Incorporate the mix to the whisked egg whites in three steps. Mix delicately to obtain a smooth and shiny paste. Use a pastry bag to dress 1 large disk, 18cm in diameter, and 36 small disks, 3.5cm in diameter, on a sheet of baking paper. Leave to crust for approximately 1 hour. Bake in a ventilated oven, if possible, at 160°C (320°F), 10 minutes for the small disks and 13 minutes for the large disk.


Lemon cream

  • 80 g sugar
  • 80 g eggs
  • 2 zests of lemon
  • 54 g lemon juice
  • 105 g butter
  • 60 g whipped cream

Zest and press the lemons. Heat the eggs, the sugar, the juice and the zests of lemon at 82°C (180°F). Leave to cool at 40°C (104°F). Add the butter and mix. When the cream is cold, incorporate the whipped cream.



Garnish the small macaroons with the lemon cream. Lay the lemon cream on the large disk of macaroons. Position the small macaroons on their edges all around it. Lay an 8cm disk of chocolate at the centre and decorate the empty space with red fruits.

Member author

For Denis Matyasy, to welcome is an art in itself where the perfect harmony of taste will seduce the eye before enchanting the palate. [...]

Read more
- Enter Your Location -
- or -