Recette de Macaron inratable avec de la meringue française (parfum vanille - fruits rouges)

almond flour

🥗Healthier: oat flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is often less expensive and nut-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

fruit puree

🥗Healthier: applesauce

💰Cheaper: canned fruit

Canned fruit can be more affordable and still flavorful.

Mix almond flour with powdered sugar in a food processor until fine.

If you don't have a food processor, sift the ingredients to keep only the finest grains.

Set the fine almond flour and powdered sugar mixture aside.

Pour egg whites into a stand mixer and start whipping them gradually until foamy.

Add granulated sugar in three increments, allowing time for it to dissolve and stabilize the foam.

Use egg whites that are 2-3 days old and at room temperature for better foaming.

Once the meringue holds well on the whisk, incorporate half of the almond flour and powdered sugar mixture gently.

Fold in the remaining mixture and mix more vigorously to loosen the meringue, pushing the batter against the bowl to remove air.

Add a small amount of red food coloring and continue mixing until the batter forms a smooth ribbon when lifted.

Prepare a piping bag with a round tip of 0.8 cm opening and pipe circles of about 4 cm in diameter onto a baking sheet.

Tap the baking sheet to release any air bubbles from the macarons.

Immediately bake the macarons in a preheated oven at 140°C for 13 minutes without resting them first.

After baking, check that the macarons have a flat bottom and a nice collar around them.

For the filling, prepare a ganache by heating 60 g of cream with vanilla extract and pouring it over 120 g of white chocolate in two stages to emulsify.

Chill the ganache by adding the remaining cold cream and covering it with plastic wrap.

For the cherry compote, hydrate 2 g of gelatin in cold water, then heat 250 g of frozen cherries with 40 g of sugar and 5 g of lemon juice for about 20 minutes.

Transfer the compote to a container, blend it for smaller cherry pieces, and add the drained gelatin.

Chill the compote before transferring it to a piping bag.

Whip the chilled ganache until fluffy, being careful not to overwhip it to avoid a grainy texture.

Pipe a circle of ganache on half of the macaron shells, then fill the center with cherry compote, and top with the other half of the shells.

Store the assembled macarons in an airtight container in the fridge for at least 24 hours before serving, allowing them to come to room temperature for a few minutes before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens