Aprikosentartelettes à la Macaron

AUTHOR
Janie Gentry
DIFFICULTY
not easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 120 g ground almonds (without skin)
  • 60 g + 100 g + 1 tablespoon icing sugar
  • 2 fresh protein (Gr. M)
  • 7-10 Tbsp Salt
  • 1 TEASPOON Turmeric (or yellow food paste)
  • 275 g Apricots
  • 90 g Sugar
  • 2 TABLESPOONS Lemon juice
  • 120 g Butter (room temperature)
  • baking paper
  • 7-10 Tbsp Piping bag with perforated nozzle and star nozzle

Directions

  1. 1

    For the macarons, draw about 12 circles (6.5 cm Ø each) on two sheets of baking paper. Turn the paper over and place it on the trays. Grind the almonds finer with 60 g icing sugar in the universal chopper. Beat the egg white with 1 pinch of salt until stiff, sieve 100 g icing sugar and stir in by the spoonful.

  2. 2

    Beat for approx. 5 minutes until thick and frothy. Stir in turmeric (or food colouring). Fold almond sugar in 2 portions with a dough scraper into the yellow egg white mixture. Pour into a piping bag with a perforated spout (approx. 12 mm).

  3. 3

    Squirt dots onto the drawn circles. Leave to dry for about 30 minutes.

  4. 4

    Preheat oven (electric cooker: 140 °C/circulating air: 120 °C/gas: see manufacturer). Bake macarons in the hot oven for approx. 25 minutes one after the other. Take them out and let them cool down on the tray.

  5. 5

    Wash the apricots, halve them, stone them and cut them into small pieces, except for about 3 pieces for decoration. Caramelise the sugar. Add apricot pieces and lemon juice. Simmer while stirring until the caramel dissolves again and the apricots crumble.

  6. 6

    Pass through a sieve while still hot. Let it cool down.

  7. 7

    For the cream, whisk butter and 1 tablespoon icing sugar with the whisk of the mixer for about 4 minutes until foamy. Stir in 100 g apricot-caramel sauce by the spoonful. Pour into a piping bag with a perforated or star-shaped spout and squirt onto the smooth underside of the macarons.

  8. 8

    Cut the remaining apricots into thin slices. Spread decoratively on the cream. Serve the rest of the apricot-caramel sauce with it.

Nutrition Facts

KCAL
230 kcal
CARBS
23 g
FATS
14 g
PROTEINS
3 g