Macarons fir
- Total time
- 1 h 43
- servings
- 12 servings
- Dish type
- Other
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Prep
1 h 30
Cook
13 min
Total time
1 h 43
Ingredients
Ingredients
- 100 g 100 g sugar powder
- 100 g 100 g of icing sugar
- 100 g 100 g almond powder
- 100 g 100 g liquid cream
- 1 1 drops of food colouring
- 35 ml 35 ml of water
- 2 2 egg whites
- 200 g 200 g white chocolate
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Method
- 1
Mix and sieve the ice sugar with the almond powder. Mix with 1 of the 2 egg whites.
- 2
In a saucepan, heat the sugar with water up to 118°C.
- 3
Beat the second egg white in snow and pour over the syrup at 118°C. Keep beating for 5 minutes.
- 4
Gently add the meringue into the icing/almond sugar mixture and add the green food colour.
- 5
Place the macaroon dough in a socket pocket with a smooth size 8 socket. On a sheet of baking paper, pocket round macaroons with 4 different diameters: 5cm, 4,5cm, 4cm and 3,5cm.
- 6
Cook the shells at 130°C for 13 minutes.
- 7
For the ganache: Melt the white chocolate. In parallel heat the liquid cream in a saucepan and when it is hot pour it in 3 times on white chocolate. Stir well and let crystallize 1/2h in the fridge.
- 8
Place the ganache in a fluted socket pocket. Overlay your macaron shells from the largest to the smallest diameter by garnishing with ganache between each floor.
- 9
Decorate with small sugar balls and possibly with a sugar paste star on the top of the tree.
Source : marmiton
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