Macaron fraise miel de lavande et café

Fresh fruits macarons

Ingredients for about fifty small macaroons - the shells keep very well

  • 3 egg whites (approx. 100g)
  • 115g fine sugar
  • 90g icing sugar
  • 90g ground almonds
  • lavender honey and roasted coffee preparation  
  • strawberries and/or raspberries

    1° / Put the egg whites - left at room temperature - in the bowl of the pastry robot equipped with the whisk then select the maximum speed. When they begin to thicken, incorporate the sugar in three times, without stopping the robot. Continue beating until you get a meringue texture..

    2° / Sift the icing sugar and the ground almonds over the tank. Place the sheet tool and choose speed 2 to start, then 4. Stop the robot when the mixture is soft enough (about 1min)..

    3° / Place the mixture in a pastry bag and form small discs on a plate covered with baking paper. Tap the plate several times on the work surface to eliminate bubbles. Leave to stand at room temperature for 30min.

    4° / Bake for 15min in a preheated oven at 150°C. Let the shells cool on the baking sheet. Prepare the fruit.

    5° / For the dressing, to be done shortly before serving, add a thin layer of the lavender honey and roasted coffee preparation on the flat side of the shells and insert a slice of strawberry or a raspberry between two shells to form an almost- macaroon.


    **note : 
 this recipe can be made with an electric mixer. We have deliberately reduced the quantities of sugar and ground almonds compared to the traditional macaron recipe.


    The recipe in video :