The Macaron is a classic of French pastry. Born in the Middle Ages in Europe, its recipe has since diversified and there are several different versions. But tonight, it's Chef Cyril Lignac's delicious recipe that we're going to make. With almond and hazelnut, nothing better to delight the whole family. It's your turn !
The recipe for almond-hazelnut macaroons from Cyril Lignac
The ingredients for 4 people :
To prepare the macaroons, you will need:
- 150g of roasted almond powder
- 150g icing sugar
- 57g egg white aged at room temperature
- 5g of caster sugar
- 50g of water
- 150g caster sugar
To prepare the macaroon filling, you will need:
- 140g of mascarpone
- 80g of spread
- 1 sieve + 1 sheet of baking paper + 1 salad bowl
- 1 hand mixer or a food processor with 1 whisk + 1 sheet + 1 maryse
- 1 saucepan + 1 sugar thermometer
- 1 plastic bag + 1 nozzle size 8
- 1 to 2 perforated baking sheets + 1 to 2 sheets of parchment paper
- 1 bowl + 1 teaspoon
The stages of preparation of the almond-hazelnut macaroons of Cyril Lignac:
Step 1 : sift the almond powder with the icing sugar over a sheet of baking paper. Reserve in a bowl and mix together
2nd step : Start cooking in a saucepan, water with 150g of caster sugar, cook at 117 ° C without stirring.
Step 3: gradually whip the 57g of egg whites until stiff and tighten them with the 5g of sugar while you cook the syrup. Pour the syrup over the whipped egg whites in sugar in a thin stream, while leaving to beat at medium speed. Add the remaining 57 grams of raw egg whites and mix again for a few seconds.
Step 4: replace the whisk with the leaf which is a flat whisk, and add the sifted mixture of almond powder and icing sugar. Mix gently on low speed to form a ribbon. Finish the macaronage with a spatula.
Step 5: pour the preparation into a pocket fitted with a size 8 nozzle. Lay the macaroons staggered on a perforated baking sheet with a sheet of parchment paper on it.
Step 6: bake at 150 ° C for 13 to 15 minutes.
Step 7: mix the mascarpone with the spread together.
Step 8: at the end of cooking, remove the baking sheet from the oven and let the macaroons cool before garnishing them.
Step 9: turn the shells over and place the mascarpone / spread mixture on half of the shells, place the other half of the shells.
Step 10: reserve your macaroons in the fridge.
Read also :
⋙ “Tous en cuisine”: the ingredients of Cyril Lignac's recipe for Wednesday September 30, 2020
⋙ "All in the kitchen": the recipe for atria by Cyril Lignac
⋙ Apple clafoutis: recipes and tips to make it a success every time