"Simplicity is the ultimate sophistication" LdV

Sunday, 17 December 2017



I have to warn you. You may die of pleasure by eating those supreme macaroons especially if you are an almond amateur... This particular macaroon 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 ?
Nota : you will need to be patient one night tough...

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 around 18 macaroons

200g 7 oz of ground almonds
80g 2,82 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 as a paste.
Add the jam and almond extract.
Mix thoroughly.
Roll the paste into a long log of 4 cm diameter.
Set aside in the fridge overnight.
The day after, preheat your oven to 180°C.
Line a baking tray with baking paper.
Cut into 2cm slices thick each and put them on the baking tray.
Brush the "macaroons" with the egg yolks.
Bake for 15 minutes.

Macarons d’Amiens

Pour 18 macarons environ
200g d’amandes en poudre
80g de sucre en poudre
1 généreuse cas de miel
2 blancs d’œufs + 2 jaunes d’œufs (2 œufs en fait…)
1 généreuse cas de confiture d’abricots
1 cac d’extrait d’amandes amères

Dans un bol, mélangez les amandes, sucre et miel.
Graduellement, incorporez les blancs tout en amalgamant.
Ajoutez la confiture et l’extrait. Mélangez.
Formez une buche de 4cm de diamètre environ avec la pâte.
Conservez-la au réfrigérateur pour la nuit.
Le lendemain, préchauffez votre four à 180°C.
Chemisez une plaque.
Découpez des tranches de 2cm et déposez-les sur la plaque.
Recouvrez chaque macaron de jaune d’œufs.
Enfournez pour 15 minutes.

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