Macaronage
8 servings
65 minutes
Macaron is the true embodiment of French culinary refinement, combining airiness and tenderness. This dessert, born in the heart of French pastry tradition, captivates with its soft, velvety flavor that blends almond sweetness, creamy softness, and refreshing fruit tartness. The preparation process requires precision: from carefully handling the egg whites to achieving the perfect consistency of the batter that shines and smoothly lays on parchment. The filling of aromatic cream and fresh strawberries and raspberries makes it a refined delight capable of enhancing any celebration or becoming the highlight of an exquisite tea party. Macaron is not just a dessert but a true art that celebrates the delicacy of flavor combinations and the grandeur of pastry craftsmanship.
1
Soak the gelatin in cold water. Boil the milk with a vanilla pod. Mix 60 grams of sugar with the milk, and beat another 60 grams with the egg yolks until pale, adding flour and starch. Slowly pour the milk into the yolks while stirring, place the mixture on heat and cook until thickened. Add 50 grams of butter. Cover with film and cool down. Then add another 50 grams of butter and refrigerate.
- Gelatin in plates: 3 pieces
- Full-fat milk: 1.5 l
- Vanilla pod: 1 piece
- Sugar: 370 g
- Egg yolk: 125 g
- Wheat flour: 25 g
- Starch: 25 g
- Butter: 150 g
- Butter: 150 g
2
Whip the cream. Melt the gelatin, mix it with the cream, and incorporate it into the mixture. Cover with film and cool. Cook a syrup from 250 grams of sugar and 60 ml of water. Bring it to 118 degrees and remove from heat. Whip the egg whites with dry egg white to peaks, slowly pouring in the syrup. Add the coloring. Gradually incorporate the egg whites into the almond flour and powdered sugar mixture.
- Cream 35%: 300 ml
- Gelatin in plates: 3 pieces
- Sugar: 370 g
- Full-fat milk: 1.5 l
- Egg white: 95 g
- Dry protein: 2 g
- Green food coloring: 5 ml
- Almond flour: 250 g
- Powdered sugar: 250 g
3
Mix until the dough shines. Use a pastry bag to spiral two identical circles on baking sheets lined with parchment paper. Bake at 145 degrees for twenty minutes.
- Almond flour: 250 g
- Powdered sugar: 250 g
4
Melt chocolate in a water bath and coat the cooled layers inside. Place halved strawberries and raspberries on the bottom layer. Pour warm cream over it, cover with the second layer. Decorate to taste.
- White chocolate: 100 g
- Raspberry: 200 g
- Strawberry: 200 g
- Butter: 150 g
- Butter: 150 g
- Green food coloring: 5 ml