Personalized Macarons
6 servings
45 minutes
Personal macarons are an exquisite treat of French cuisine that embodies the elegance and sophistication of gastronomic tradition. These delicate pastries, made from airy almond dough filled with aromatic cream and berry puree, amaze with their harmony of flavors. The crispy shell melts with each bite, framing the rich texture of the cream with notes of vanilla and white chocolate. Specks of fresh raspberry add freshness and a slight tartness. This is not just a dessert but a true work of art created for savoring the moment. Personal macarons are perfect for special occasions as well as for morning tea in a cozy atmosphere. Cooking requires patience, but each step is a move towards perfection.
1
Soak gelatin in water. Boil milk with vanilla, add 60 grams of sugar. Mix another 60 grams with egg yolks and beat until white, adding flour and starch. Combine with milk and cook, stirring, until thickened. Add 50 grams of butter. Cover with film, cool, and add another 50 grams of butter, cool. Whip cream, add three melted sheets of gelatin, and incorporate into the cream.
- Gelatin in plates: 4 pieces
- Full-fat milk: 1.5 l
- Vanilla pod: 1 piece
- Sugar: 500 g
- Egg yolk: 125 g
- Wheat flour: 25 g
- Starch: 25 g
- Butter: 100 g
- Cream 35%: 300 ml
2
Heat the puree to 45 degrees, add 5 grams of sugar. Boil, add another 125 grams of sugar, lemon juice, and a sheet of gelatin. Pour into molds and place in the refrigerator. Make a syrup from 250 grams of sugar and 60 ml of water, bringing it to 118 degrees. Whip the egg whites with dry egg white while slowly pouring in the syrup and add coloring. Mix with almond flour and powder to knead a shiny dough. Pipe circles with a diameter of 10 cm onto baking sheets lined with parchment paper and bake at 145 degrees for thirteen minutes.
- Raspberry puree: 200 g
- Sugar: 500 g
- Lemon juice: 7 ml
- Gelatin in plates: 4 pieces
- Sugar: 500 g
- Full-fat milk: 1.5 l
- Egg white: 95 g
- Dry protein: 2 g
- Red food coloring: 5 g
- Almond flour: 250 g
- Powdered sugar: 250 g
3
Coat the lids with melted chocolate. Place the set puree on the bottom halves, surround it with berries, and pour cream in the center. Carefully assemble the pastries.
- White chocolate: 100 g
- Raspberry puree: 200 g
- Raspberry: 200 g
- Cream 35%: 300 ml