MACARONS – VARIOUS FILLINGS

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Mix the ground almonds and sugar together. Sift to obtain a very fine powder.
In a saucepan, make a syrup by heating the water and the sugar to 110°C.
In the bowl of a mixer, beat the egg whites (1) with a pinch of salt.
Gradually pour the syrup – at a temperature of 110°C – over the egg whites (1) a little at a time, beat and allow to run for five minutes at medium speed. The temperature of the meringue should drop to 45°C.
Add the cold egg whites (2) to the meringue and mix until they are well incorporated into the warm egg whites. Mix to obtain a smooth meringue.
Add the sifted almond and sugar. Incorporate into the meringue.
Mix until smooth. It should flow without being too runny.

495 g ground almonds 495 g sugar 495 g sugar 165 g water 165 g egg whites (1) 165 g egg whites (2) 1 pinch of salt

Heat the milk, sugar (1) and vanilla and bring to the boil.
In the meantime, mix the sugar (2), egg yolks and cornflour to a smooth paste.
Add it to the hot milk and make a custard cream.
Place the cream in a clean bowl with cling film on the surface. Allow to cool to 28°C.
Soften the butter in the bowl of a mixer. Whip until the butter is light and airy then gradually add the custard cream until a light cream is obtained.

375 g milk 200 g sugar (1) 1 vanilla pods 25 g sugar (2) 125 g 80 g egg yolks 40 g Corn Strarch 500 g

1 50 g Malibu® 75 g grated coconut

1 150 g hazelnut praliné

1 150 g ground speculoos

Assemble the macaron shells according to size. Fill with the cream.
Allow to cool overnight in the fridge at 15 °C to enhance the flavour and texture of the macarons.

MACARON MIXTURE