Macarons at the Grande Absente (69 °)

Macarons at the Grande Absente (69 °)


Preparation: 55 minutes

Cooking time: 35 minutes

Rest: 30 minutes

Refrigeration: 4 hours + 1 night

(For 50 macaroons)

For hulls:

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:


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

Related products