Moulinex Masterchef Grande, Книга рецептов, Страница: 11 / 146

08 / 09
Vanilla macaroons
whisk bowl
For the macaroon shells:
• 200 g icing sugar
• 200 g ground almonds
• 2 × 80 g egg whites
• 200 g caster sugar
• 7,5 cl water
• ½ vanilla pod
For the mousseline cream:
• 50 cl milk
• 6 egg yolks
• 125 g sugar
• 100 g butter
• 20 g flour
• 30 g cornflour
• ½ vanilla pod
Prepare the shells: Mix the 200 g of icing sugar and
the 200 g of ground almonds in a food processor.
This mixture is called “tant pour tant”. Sift the “tant
pour tant” then set aside. Bring the water and caster
sugar to a boil in a saucepan without stirring; use a
thermometer to check the temperature of the syrup,
which should not exceed 115°C. In the stainless steel
bowl, attach the multi-prong whisk and beat 80 g of
egg whites until they form stiff peaks at speed 6 and
increase the speed to maximum when the temperature
of the syrup reaches 105°C. Stop cooking the syrup
when it reaches 115°C and pour it in a fine thread onto
the stiffened egg whites in the stainless steel bowl.
Continue to whisk this mixture for 6 minutes so that
the resulting meringue cools down a little.
Add the remaining unbeaten egg whites (80 g) to the
“tant pour tant” mixture that you set aside and mix until
smooth. Slice the vanilla pod in half, scrape the seeds
out of one half and add them to this mixture.
Combine about a third of the meringue with the marzipan
using a flexible spatula to loosen it a little, and add the
rest of the meringue whilst “macarooning”. This means
mixing it together using a spatula, lifting upwards from
the bottom, for around 1 minute.
Place this mixture in an 8 mm piping bag. Line a baking
sheet with parchment paper. Using the piping bag,
pipe the mixture into small and uniform walnut-sized
balls, evenly spaced on the baking tray. Gently tap the
underside of the baking tray and leave to dry at room
temperature for around 30 minutes. Preheat the oven
to 150°C. Bake for 14 minutes then place the baking
paper on a moistened work surface so that the shells
can be removed more easily.
Prepare the vanilla mousseline cream: heat the
milk over a gentle heat, adding the vanilla seeds from
the other half of the vanilla pod. In the stainless steel
bowl, using the multi-pronged whisk, beat the egg
yolks with the sugar for 2 minutes at maximum speed,
then add the flour and corn flour, and whisk again for
1 minute at speed 4.
Pour the hot milk over the mixture, blend with a
hand whisk and put everything on low heat for about
3-4 minutes, stirring constantly until the cream thickens.
Remove from the heat and mix in the diced butter. Pour
the cream into an airtight container and place in the
refrigerator for at least 1 hour 30 minutes.
Assembly: Fill an 8 mm piping bag with the vanilla
mousseline cream and fill half of the shells. Assemble
the macaroons with the remaining shells and store in
an airtight container.
Tip: you can replace the vanilla with raspberry jelly and
add pink food colouring gel to the macaroon shell mixture.
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