"Simplicity is the ultimate sophistication" LdV

Sunday, 8 March 2015



I have to warn you. You may die of pleasure by eating those supreme macaroons especially if you are an almond amateur... Those macaroons had been created in the sixteen century and popularized by the confectionery "Jean Trogneux" (which overlooked the magnificent Cathedral of Amien). Nowadays, "Trogneux" still sells his wonderful macaroons (more than 2 millions per year, that's absolutely amazing!!!). In addition, "Trogneux" obtained in 1992, the Grand Prix de France (Best Regional Speciality) for his macarons. I am sure you are terribly excited to make them right now, aren't you ?

Wine pairing : Vin de Touraine mousseux blanc (Sparkling white) from The Loire Valley.

A quick glance in your kitchen...

In your fridge

In your cupboard
Ground almonds
Caster sugar
Runny honey
Apricot jam
Almond extract

For 18 macarons

200g 7 oz of ground almonds
150g 5,2 oz of caster sugar
1 tbsp of runny honey
2 egg whites + 2 egg yolks (so just 2 eggs ...)
1 generous tbsp of apricot jam
1 tsp of bitter almonds extract

In a bowl, combine together almonds, sugar and honey.
Gradually incorporate the egg whites.
The mixture should have the same consistency of a paste.
Add the jam and almond extract.
Mix thoroughly.
Set aside in the fridge overnight.
The day after, preheat your oven to 180°C.
Line a baking tray with baking paper.
Roll the paste into a long log of 4 cm diameter.
Cut into 2cm slices thick each and put them on the baking tray.
Brush the "macaroons" with the egg yolks.
Bake for 10-15 minutes.

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