Cyril Lignac reveals his recipe for almond and hazelnut macaroons, and makes us succumb – Version Femina

Here is the recipe for almond and hazelnut macaroons by Cyril Lignac (All in the kitchen, M6):

Preparation time: 20 minutes
Cooking time: 5 minutes for the syrup / 13 to 15 minutes for the macaroons

Ingredients for 20 macaroons

Preparation of macaroons:

  • 150g of roasted almonds
  • 150g icing sugar
  • 57g egg whites aged at room temperature
  • 5g of caster sugar
  • 50g of water
  • 150g caster sugar
  • 57g aged egg white

Ganache spread:

  • 140g of mascarpone
  • 80g of spread
  • Caramelized peanuts:
  • 75g roasted and salted peanuts
  • 35g sugar
  • 20g of water

Sift the almond powder and icing sugar over a sheet of baking paper. Mix them and set aside in a bowl.
In a saucepan, cook the water with the 150g of caster sugar at 117 ° C without stirring.
During this time, start gradually whipping the 57g of egg whites until stiff and tighten them with the 5g of sugar.
Pour the syrup over the whipped egg whites in a thin stream, while leaving to beat at medium speed.
Add the remaining 57g of raw egg whites and mix again for a few seconds.
Replace the whisk with the foil (flat whisk) and add the sifted mixture of powdered almonds and icing sugar. Mix gently on low speed to form a ribbon. Finish the "macaronage" with a maryse.
Pour the preparation into a pocket fitted with a size 8 nozzle. Lay the macaroons in staggered rows on a perforated baking sheet on which you have previously placed a sheet of baking paper. Bake at 150 ° C for 13 to 15 minutes.
Mix the mascarpone with the spread. Pour into a piping bag without a nozzle.
In a saucepan, pour the water and sugar, cook until boiling, add the previously heated peanuts.
Mix the peanuts then cook gently to caramelize them. When they get a blonde color, place on a silicone sheet on a solid work surface (stainless steel or marble). Let cool well and break into pieces. Keep them in an airtight box in a place at room temperature without humidity. The ideal is to do them day by day.
You can replace peanuts with pistachios, hazelnuts, cashews, pine nuts …
When the macaroons are finished, remove the baking sheet from the oven and let cool for a few minutes before garnishing them. Turn the shells over and place the mascarpone / spread mixture, then 1 or 2 peanuts on half of the shells, place the other half of the shells. Reserve your macaroons in the fridge.

Also to discover: Cyril Lignac shares his chocolate mug cake recipe, a tasty and easy dessert

Categories Cooking

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