Macarons at the Grande Absente (69 °)
Preparation: 55 minutes
Cooking time: 35 minutes
Rest: 30 minutes
Refrigeration: 4 hours + 1 night
(For 50 macaroons)
200 gr of almond powder
200 gr of icing sugar
50 drops of green food coloring
75 g of mature egg white (egg white placed in the refrigerator for 4 days before use)
50 gr of water
200 gr of sugar
75 gr of mature egg white
For the ganache:
5 cl of GRANDE ABSENTE
220 gr of liquid cream
250 gr of white chocolate to be petted
Preheat oven to 180 ° (thermostat 6)
Make the hulls:
Mix the almond powder with the icing sugar, then sand with your fingertips to remove the lumps.
Stir in the egg white and dye.
In a small saucepan, heat the water and sugar to obtain a sugar syrup at 118 ° (small bowl - just before the blond coloring of the caramel).
Beat the egg whites until stiff, then stir in the sugar and beat with the beater. The mixture becomes dense and brilliant.
Add this Italian meringue to the almond mixture and garnish a pastry bag. Cool to 45 ° C so that the dough is a little thick.
Shape the hulls on a sheet of baking paper.
Let crunch 30 minutes. Bake 12 minutes.
Make the ganache:
Heat the cream and then add the white chocolate cut into small pieces. Bring to a boil. Out of the fire, add the BIG ABSENTE.
Pour into a bowl and let refrigerate for 4 hours.
Fit the macaroons:
Fill a pastry bag with ganache and garnish every other shell. Assemble with the second shell and place the macaroons in a terrine, separating the layers with a sheet of parchment paper.
Place in the fridge overnight and take out the macaroons 2 hours before serving.
Photo credit: Adobe Stock - ld1976
Grande Absente 69, absinth
69° - 70cl
The very authentic absinthe: Grande Absente is a bitter liqueur which contains more plants of absinthe and less sugar.