SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Original recipe by Bellouet-Conseil - Macarons with Griottines

Original recipe by Bellouet-Conseil.

Recipe for around 20 macarons.

Macarons

Ground almonds - 250 g
Icing sugar - 450 g
Vanilla-flavoured sugar - 20 g
Egg whites - 200 g
Granulated sugar - 50 g

Vigorously mix the ground almonds and icing sugar to obtain a very fine powder, then sieve.
Beat the egg whites until stiff peaks form, then fold in the granulated sugar. Pour the mixture over the egg whites and fold gently until you have a shiny, smooth batter.
Pipe the batter into individual portions about 7 cm in diameter using a piping bag fitted with a No. 7 or 8 nozzle.
Leave to rest for 10 minutes, then bake on a baking tray at 180°C in a fan oven for about 8 minutes.

Vanilla Bavaroise

Milk - 1/2 litre
1/2 vanilla pod
Egg yolks - 120 g
Granulated sugar - 150 g
Gelatine leaves - 7 leaves (14 g)
Whipped cream - 500 g

Heat the milk, vanilla, egg yolks and sugar to 85 °C, add the gelatine (softened in cold water), leave to cool and fold in the whipped cream.
Assemble into circles 8 cm in diameter and 15 cm high, placing the Griottines so they are visible around the edge of the circle.
Add the vanilla bavaroise, chill in the fridge and turn out. Then, garnish the macarons with these discs of bavaroise and Griottines.