Honey macaroons with special French cream
- Petit four
- Medium
- 4
- 2 hours 30 minutes
PT2H30M
These fresh, zingy petit fours toe the line between creamy richness and sharp lemon bitterness. Pascal Aussignac's honey macaroons come served with a French cream which gives this macaroon recipe an added edge.
Ingredients
Equipment
- Bain-marie
- Silicon baking mat
- Muslin cloth
Method
1
Preheat the oven to 100°C/Gas mark 1/2. In a pan, boil the honey and water together until fully combined. Strain through a muslin cloth
- 50g of honey
- 75ml of water
2
For the honey macaroons, separate the eggs and whip the egg whites, egg powder and 100ml of the honey water together briskly for 8 minutes
- 4 eggs
- 10g of powdered egg
3
Spoon domes of the mixture on to a silicone non-stick baking mat or a tray lined with baking parchment. Bake for 45 minutes. Raise the oven temperature to 120°C/Gas mark 1 and cook for a further 1 hour without opening the oven. Allow to cool
5
Once cool, dice the butter and add to the mixture. Whip vigorously and set aside in the fridge to cool
- 150g of butter
6
Once the meringues are cool, create the macaroons by spreading some French cream on the flat side of one meringue and topping with another. Repeat for each macaroon and serve
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Honey macaroons with special French cream
