Macarons Amande Thé de Noël
Recette proposée par La Grande Épicerie de Paris
Preparation 90 minutes
Cooking 15 minutes
Macaron mixture: | 200 g egg whites | 50 g sugar | 400 g icing sugar | 200 g ground almonds | 2.5 g green pistachio liquid food colouring | Almond ganache and Christmas tea: | 25 g Christmas tea | 240 g whipping cream | 320 g almond chocolate | 80 g butter | 3 g fleur de sel | 140 g crushed almonds
LA GRANDE EPICERIE DE PARIS - Recette Macarons thés Noël
1Sift the icing sugar and the previously mixed almond powder.
2Make the macaron mixture: beat the egg whites with the sugar. Add the green pistachio liquid food colouring.
3Using a spatula, mix the sugar-almond mixture with the beaten egg whites. Mix slowly from bottom to top, to knock back the dough. Pour the mixture into a pastry bag.4Place your macaron shells on a baking tray, covered with a sheet of parchment paper.5Sprinkle the shells with a little Christmas tea.6Allow to dry for 30 minutes, then bake at 140°C for 15 minutes7Make the ganache: in a saucepan, bring the cream to the boil with the fleur de sel. Pour the mixture on the tea and let it all infuse for 3 minutes.8Filter, then remove the now-flavoured cream. Pour it 3 times on the almond chocolate, then mix altogether like a mayonnaise.9In a saucepan, heat up the mixture to 45°C. Fold in the butter and mix.10Add the previously toasted crushed almonds at 160°C for 10 minutes.11Pour the mixture on a plate and then let it cool down.12Place this creamy filling on half of the shells; assemble your filled macarons with the remaining shells.Our chef's tip : You can also infuse the tea in cold cream for 12 hours in order to extract only the flavours and no bitterness.
Gift box of almonds and hazelnuts, Blond Dulcey and Grand Crus white chocolate
For 250 g (88,00 € / kg)