Apricot Macaron Cakes
15 servings
45 minutes
A light cake in which the apricot flavor is very important - let it be ripe and sweet fruit. Recipe from the book "Taste of France: Everyday" by Anne-Sophie Pic.
1
Preheat the oven to 140 °C. In a bowl, whisk the egg whites with 100 g of sugar and food coloring. In another bowl, mix the powdered sugar and almond flour, then sift it. Add the sifted powdered sugar and almond flour to the whipped egg whites. Mix until a soft and shiny batter is obtained.
- Egg white: 100 g
- Sugar: 150 g
- Food colouring: to taste
- Icing sugar: 100 g
- Almond flour: 100 g
2
Place the dough in a pastry bag and pipe macarons onto a baking sheet lined with parchment paper. Let them sit for about 1 hour at room temperature to form a skin, then bake for 10-12 minutes. Remove from the oven and let cool.
3
Wash the apricots and remove the pits. Cut into pieces and place in a pot with vanilla, lemon juice, and sugar. Cook for 20-30 minutes on low heat, stirring occasionally.
- Apricots: 200 g
- Lemon juice: 0.3 teaspoon
- Vanilla pod: 0.5 piece
- Sugar: 150 g
4
Remove from heat and let cool completely (1 hour). Spread the pastries with cold filling and pair them together. Serve immediately.
