Biscuits and macaroons in the Pastis Henri Bardouin by Gérard Falco
- 1 egg
- 75g of caster sugar
- 75g of flour
- 1 spoon of pastis HB: begin with a coffee spoon then fit to your taste.
- 1 egg white
- 42g of powder of almond
- 66g of icing sugar
- 7g of caster sugar
Beat energetically the egg with the sugar until the mixture foams and clears. Add the pastis and the flour. With a piping bag realize small heaps of 2 or 3cm on a sheet of silicone or on a parchment paper. Put in the oven in 180°C during 8 minutes.
PREPARATION MACAROONS :
Mix the powder of sieved almond and the icing sugar in a salad bowl.Beat the white until stiff with a pinch of salt.Incorporate delicately the egg white into powders with a maryse. Macaronner (It is a question of smoothing the dough in the supple spatula so that she makes a ribbon. The consistency must be close to that of the dairy dessert.To this end: return the dough of the bottom on the top with a spatula while smoothing the top of the dough with the dish of the supple spatula).
With a pocket has cartridge to realize small heaps of 2 or 3cm on a sheet of silicone or on a parchment paper.Let rest 30 minutes by preheating your oven has 160°C. To cook during 10 has 15 minutes.Let cool and sprinkle half of the hulls with some turmeric, or with the saffron.
© Photo : Gérard Falco
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France