Recipe Recipe n°1 :“The French Macaroons” by the chef Nicolas Boussin

To prepare this dish

Ingredient list

Preparation of the shells

200 g almond powder
320 g icing sugar
10 g raw egg whites
160 g of whisked egg whites
70 g fine sugar
Blue food colouring
red food colouring

Preparation of the filling

125 g Whipping Cream
1 vanilla pods
150 g white chocolate
50 g Unsalted Gourmet Butter
4 g or 2 leaves of gelatin softened in cold water
Strawberry jam
Blueberry jam

Elle & Vire products used

Whipping Cream

Unsalted Gourmet Butter

The recipe,
step by step

1. 1

   Preparation of the shells

   Sift the almond powder and the icing sugar. Beat the egg whites for 10 minutes with the caster sugar. Mix together the almond powder, icing sugar, raw whites and finally the whisked egg whites. Mix well until the dough becomes smooth. Separate the mass into three and color a mass in red, one in blue and leave the last without colouring.

   Dress, with a pastry bag, small macaroons on a baking sheet. Cook for 10 minutes at 160 °C oven with rotating heat.

    

2. 2

   Preparation of the filling

   Boil the Elle & Vire Whipping Cream with the vanilla pod, pour over the white chocolate and mix everything together. Add Elle & Vire Gourmet Butter and Gelatin. Let cool. Separate the mass in three and color one part in blue then the other in red and leave the last without colouring. 

   For white macaroons, use a pastry bag filled with the white ganache to garnish a shell, then glue on top the second shell of the same color.

   For blue and red macaroons, always using a pastry bag, draw a dash of blue ganache all around the inner outline of the blue shell, then arrange the  blueberry jam in the middle of the shells. Stick on top a second shekk of the same color.

   Repeat it with red ganache and strawberry for the red macaroons.

   Arrange on a plate with a dash of whipped cream.