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| + | They are absolute b*** to make and to get right. Once you do, however, they are so soft and fluffy and wonderful; and versatile! | ||
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| + | ===Recipe=== | ||
| * 75 gr almond flour | * 75 gr almond flour | ||
| * 140 gr powdered sugar | * 140 gr powdered sugar | ||
| * 4 gr salt | * 4 gr salt | ||
| - | * 60 gr egg whites (room temperature) | + | * 60 gr egg whites (room temperature, ideally aged for 3 days to have them loose some water) |
| * 40 gr granulated sugar | * 40 gr granulated sugar | ||
| Blitz flour and sugar, then sieve. Beat egg whites until soft peaks, add sugar gradually to stiff peaks. | Blitz flour and sugar, then sieve. Beat egg whites until soft peaks, add sugar gradually to stiff peaks. | ||
| - | 🎨 Now you have to colour, because afterwards you're in tricky macaronage | + | 🎨 Now you have to colour, because afterwards you're in tricky macaronage. |
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| + | 🧁 Macaronage: Mix dry and wet ingredients and fold about 50 times (until you can draw a figure 8). Pipe out, then rest for 30' | ||
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| + | 🔥 Bake 16' at 150°C. | ||
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| + | 🧈 Fill with ganache or buttercream. | ||
| - | Macaronage: Mix dry and wet ingredients and fold about 50 times (until you can draw a figure 8). Pipe out, then rest for 30' | + | ===(Swiss Meringue) Buttercream=== |
| - | Fill with lemon curd, ganache or butter | + | The base buttercream (40 gr soft butter, 60 gr powdered sugar, 6 gr [[flavour]]) is //very// sweet, so if you have the time, the Swiss meringe version (SMBC) is a bit lighter. |
| - | ===Butter cream=== | + | * 75 gr egg whites |
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| - | Beat, then [[flavour|aromatise]] (up to 6 gr liquid). | + | Mix whites and sugar over bain marie until sugar dissolved and temperature at 70°C, then whisk for about 10'. Add butter bit by bit. |
| - | ➡️ This is very sweet, so a Swiss meringue butter cream is less intense. | + | It can take a truckload of aroma: I added 100 gr あん to this, and it still worked, or also 桜 powder, which was nice. |