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Lavender macaroons

Filled with scents of the forest

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Lavender macaroons

At a glance

Serves:
4
Difficulty:
Difficult
Cost per serving::
Media
Method:
40 min.
Preparation:
20 min.
 
 

Jordi Roca

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Ingredients

    For the cream

    • 100 g almond flour
    • 100g Egg whites
    • 40g sugar
    • 175 g of icing sugar
    • Lavender flowers
    • Pastry bag

    For the dough:

    • 200 g of milk
    • 300g cream
    • A little lavender
    • 50 g sugar
    • 100 g of Egg yolks
    • 40g cornflour

     

Method

  1. Dough: Sieve flour and icing sugar. Sir the yolks and add the sugar.
  2. Whisk the whites into peaks, add the flour and stir till it becomes a dough.
  3. With the aid of the pastry bag, making circles out of the dough on a baking paper and decorate with flowers. Let them dry and bake at 180 degrees (don't let them brown).
  4. Lavender cream: Boil the milk and cream. Infused with lavender for 5 min. Strain and whisk the sugar, flour and Egg yolks, pour in the cream and then heat, stirring until it thickens. Reserve.
  5. Serving: Take two circles of pastry and sanwich the lavender cream

Recommended wine

Taleia Castell d'encís. Pallars llursà. Pirineus Catalans

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Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

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