(for 6 persons)
● 150 g icing sugar ● 150 g almond powder ● 150 g caster sugar ● 35 g water ● 105 g egg whites
● 50 g crème fraîche ● 100 g white chocolate pastry ● 10 g of butter ● Vanilla extract
Food powder in silver, and gold
Sift the almond powder and the icing sugar together. Add 50 g egg whites. Prepare a syrup by cooking the powdered sugar and the water at 117 °C. Keep whipping while stirring in the net syrup with the egg whites. Mix the powders with the remaining 55 g of egg whites. Gradually add the meringue to a smooth, shiny dough. Arrange the macaroons on a plate and bake for about 15 minutes at 145 °C.
Heat the cream with the vanilla extract. Off the heat, stir in the white chocolate cut into small pieces and the butter. Mix. Let it cool and garnish the macaroons. Keep them cool for 24 minutes. Before serving, apply golden and silver food powder to the upper shells.
Recipe by Amel chef at Miel & Safran.