Maple Macarons

Macarons

• 10 oz almond powder
• 10 oz icing sugar
• 10 oz egg whites

Meringue

• 4 1/2 oz egg whites
• 10 oz granulated sugar
• 5 teaspoons water

Maple Cream

• 3/4 cup maple syrup
• 1 packet neutral unflavoured gelatin
• 3 tablespoons water
• 3 egg yolks
• 1 tablespoon granulated sugar
• 2 cups 35% cream

Meringue and Macarons

1. For the meringue, blend sugar and water, and cook in a saucepan at 120°C (250°F).
2. Check the temperature with a candy thermometer. Set aside.
3. Turn to the macaron ingredients, first mixing the almond powder and icing sugar in a bowl. Then incorporate the 300 g of egg whites and whip for 3 minutes.
4. Returning to the meringue, beat the other 130 g (4 1/2 oz) of egg whites and the cooked sugar mixture into stiff peaks.
5. When the meringue has cooled, blend the two mixtures by gently stirring them together.
6. Using a piping bag or small spoon, drop the macaron mixture onto a sheet of waxed paper. Leave them for about 30 minutes at room temperature to let a crust form, and then bake 6 – 7 in a 180°C/350°F oven.
7. Take out and allow to rest under a damp cloth.

Maple Cream

1. In a saucepan, warm the maple syrup over low heat.
2. In a mixing bowl, dilute the gelatin in the cold water and incorporate it into the maple syrup, stirring continuously.
3. In another bowl, whip the 3 egg yolks with the sugar until the mixture whitens.
4. Add this to the maple syrup mixture.
5. Whip the 35% cream, blend all together, and allow to rest 1 – 2 hours.

Finishing

1. Using a piping bag or small spoon, garnish the centre of a macaron with cream and press a second macaron onto it. Allow to stand in a cool place 5 – 6 hours.