Maple MacaroonsTheWorldWideGourmet.com
Temps total: more than 2 hr
Preparation time: 30 minutes
Waiting time: 30 minutes + 2 hours + 6 hours
Cooking time: 30 minutes
Difficulté: Average
Nutritional values
per 100 g
Energy:332.7 kcal
Proteins:5.9 g
Fats:20.7 g
Carbohydrate:34 g
Fibers:2.2 g
Sugar:28.6 g
Cholesterol:77.7 mg
Sodium:29.9 mg
Calcium:84.4 mg
Jérôme Ferrer
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Macaroons
300
g
almond powder
300
g
icing sugar
130
g
egg whites
130
g
egg whites
300
g
granulated sugar
25
ml
water
**Maple Cream
180
ml
maple syrup
1
packet of unflavored gelatin
45
ml
water
3
egg yolks
15
ml
granulated sugar
500
ml
whipping cream
METHOD
Meringue and macaroons
- Combine the sugar and water in a saucepan and cook to 120° C (250° F). Check the temperature with a candy thermometer. Set aside.
- Combine the almond powder and icing sugar in a bowl; blend this mixture into the 130 g (4 1/2 oz.) egg whites and beat for 3 minutes.
- Continue making the meringue by beating the remaining 130 g (4 1/2 oz.) egg whites with the sugar syrup.
- Once the meringue has cooled, combine the two mixtures, folding them together gently.
- Using a piping bag or small spoon, form macaroons on a waxed paper-lined baking sheet. Leave at room temperature for about 30 minutes so that a crust forms, then bake in a 180° C (350° F) oven for 6-7 minutes.
- Remove and let rest in a damp cloth.
Maple Cream
- In a saucepan, heat the maple syrup over low heat.
- In a mixing bowl, dissolve the gelatin in cold water and blend it into the maple syrup, stirring constantly.
- In another bowl, beat the 3 egg yolks with the sugar until light and pale.
- Blend this mixture into the maple syrup mixture.
- Whip the heavy cream, combine everything and refrigerate for 1-2 hours.
Finishing
- Using a small spoon or piping bag, fill the center of each macaroon with maple cream and place a second macaroon over the cream. Refrigerate for 5-6 hours.
..........
Quebec Maple Producers Federation - The Maple Route on The Worldwide Gourmet
CHEF'S NOTES
Aside from the maple products sold in the shop, Chef Patrice regularly prepares fine recipes from maple products such as crème brûlée, maple-glazed chicken and these wonderful crisp maple macaroons that are a treat offered throughout the year.
