Meeting with Frédérique Dupuis, head chef in Tours
After 10 years in finance, Frédérique Dupuis decides to devote herself to her primary passion, cooking, the pleasure of doing it, and sharing it.
Both self-taught and trained by great chefs from the Region, she created "Table Tours" in 2006!
His idea: to transmit his passion for trendy cuisine, both sophisticated and easy … one that pleases and delights without spending his life in front of the stove.
"Tours à Table" continues to grow and opened, in 2013, the restaurant "les petits plats de Tours à table", for which Frédérique has taken responsibility and where regulars flock.
Raspberry macaroon recipe
- 90g egg whites at room temperature
- 200g icing sugar
- 112g of fine white almond powder
- 30g caster sugar
- ½ cl of food coloring powder
- 200g raspberry jam well taken
- 30 whole raspberries, fresh or, if not thawed
Note : weigh the ingredients very rigorously.
Pass the almond powder and icing sugar through a sieve over a bowl.
In a large bowl, beat the egg whites until stiff, adding the powdered sugar au of the mixture in 2 batches and whisking at maximum speed.
Add the food coloring to the whites and continue with the whisk just so that the color is uniform.
Mix very gently using a flexible spatula, gradually sprinkling the powder mixture over the snow white.
The movement must be slow but effective. This is called "macaron".
The mixture is perfect when it is homogeneous, smooth, a little sticky but flexible.
You should get a ribbon (which makes several folds) when you raise the dough with the spatula.
Prepare a plate by placing baking paper flat on top.
Put the oven to preheat at 150 ° C hot air.
Put the dough in a pocket in small 3 cm discs.
Each button will spread out and smooth out a bit after a few minutes or by tapping the plate on the work surface.
Continue to dress all the preparation on the whole plate not too close to each other.
Let "crust" 20 min minimum or more if necessary. The surface should be almost dry to the touch.
Bake 13 to 15 minutes depending on the size of the macaroons and your oven.
During this time, we can classify them 2 by 2 according to their size.
Place a small spoonful of jam on a macaroon shell, add a raspberry, then stick another macaroon shell on top to close by turning slightly to place the filling properly.
The tasting is optimal the next day.