Funny and sweet

People :

8

Preparation time :

1 h

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients

For the honey and lavander macaroons:

  • 40 gr. water
  • 150 gr. sugar
  • 150 gr. almond powder
  • 150 gr. icing sugar
  • 2 raw egg whites
  • 2 stiff egg whites
  • A few drops of violet dye

For the creamed honey and lavender:

  • 25 Cl 35% cream
  • 125 gr. Honey
  • 50 gr. sugar
  • 100 gr. creamed butter
  • A drop of lavender essential oil Pranarôm Bio

For the MANDARIN macaroons:

  • 40 gr. water
  • 150 gr. sugar
  • 150 gr. almond powder
  • 150 gr. icing sugar
  • 2 raw egg whites
  • 2 stiff egg whites
  • A few drops of orange dye.

For the creamed mandarin:

  • 25 Cl 35% cream
  • 125 gr. Honey
  • 50 gr. sugar
  • 100 gr. creamed butter
  • A drop of lavender essential oil Pranarôm Bio
Preparation

For the macaroons:

  1. Place the sugar and water in a saucepan, bring to a boil until it reaches 121 ° C and slowly pour over the stiff egg whites with care. Stop beating when the meringue has cooled down.
  2. Sieve the icing sugar and almond powder then mix the two together and add the egg whites until you make a stiff dough.
  3. Add the meringue to the stiff dough along with the almond drops and violet dye then mix energetically so that the dough is shiny and smooth.
  4. On a parchment paper or silicone sheet form small balls with the help of a plastic pastry spatula and bake for 12 minutes at 160 ° C. O then dry at 57 ° for about 10h.
  5. Allow to cool cool and carefully remove half the macaroons. Reserve.

For the creamed honey and lavander:

  1. Boil the cream, sugar and honey with a drop of lavender then cook over a low heat for about 5minutes.
  2. Let it stand and cool to reach 35 º C.
  3. With the help of a blender mix the softened butter with the cream at 35 ° C.

For the cream of mandarin:

  1. Mix the sugar with the eggs and cream then add the cold tangerine juice, drops of tangerine essential oil and cornstarch.
  2. Now simmer, stirring until the cream thickens and you have a bright and creamy texture. .Fill a plastic piping bag for assembling the macaroons.

Mounting the honey and lavander macaroons:

  1. Fill a pastry bag with the creamed lavender and honey then squirt this mixture onto half the macaroons and cover with the other reserved macaroons.

Mounting the mandarin macaroons:

  1. Cover half of the macaroons with the tangerine filling and then place the reserved macaroons on top.

Additional information

People :

8

Preparation time :

1 h

Difficulty:

Media