Recipe: Macaroons with jam

Name: Macarons à la confiture
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Pour une petite plaque de macarons à la confiture :; 125 g poudre d'amande; 160 g sucre glace; 1 càc sucre semoule; 1 sachet de sucre vanillé; 1/2 pot de confiture de framboise ou autre (plus si vous êtes entouré de jeunes gourmands au moment du montage des macarons); 2 ou 3 blancs d'œufs (selon grosseur)

By Dubarry ★ ★ ★ ★ ★ 4.9/5 (19 reviews) Desserts

Prep 15 min

Cook 20 min

Total 35 min

Pour cette recette rapide, je n'ai pas tout à fait suivi la recette (excellente et sur le site) des macarons du chef Patrick : comme je les fourre à la confiture, j'omets le miel pour ne pas multiplier les saveurs et je monte les blancs

Ingredients

For this quick recipe, I didn't quite follow the recipe (excellent and on the site) for chef patrick's macaroons: as I stuff them with jam, I omit the honey so as not to multiply the flavors and I mount the whites.

For a small plate of macaroons with jam:

125 g ground almonds
160g icing sugar
1 tsp caster sugar
1 sachet of vanilla sugar
1/2 jar of raspberry jam or other (more if you are surrounded by young gourmands when assembling the macaroons)
2 or 3 egg whites (depending on

Step-by-step directions

1 Sift together the icing and vanilla sugars and the ground almonds and mix thoroughly (a 2nd sifting would be ideal)

2 Turn on the oven (160 to 180°c (th6) depending on the expected size of the macaroons)

3 Beat the egg whites not too tightly (they should barely "beak") and incorporate the caster sugar after sprinkling a little before the end of the assembly of the egg whites

4 Gently fold the mixture from step 1/ into the egg whites with a wooden spatula (place the egg whites on the mixture and not the other way around) according to the usual precautions

5 Place the mixture in a pocket fitted with a plain nozzle (see precautions in the chouquettes recipe on the site on a sheet of parchment paper on a baking sheet or directly on a flexipan sheet

6 Tap (without turning it over!) the bottom of the baking sheet to even out the heaps of macaron batter and break down the tips (which I didn't do - see photo!) and bake for 12 to 20 minutes depending on the diameter of the macaroons (3 to 5 cm) . refer to chef Patrick's recipe for the end of cooking

7 When the macaroons have cooled down, place a small spoon of very cold jam in a dome in the center of the flat part of a macaroon, without going to the edges and place another macaron on top; press gently to evenly distribute the jam to the edge of the macaroon and do the same for all the macaroons.

And There you go. I made these macaroons last Saturday with homemade raspberry jam because I needed to free up jars from last season for my first strawberries...

Chef Patrick's Comment

Très jolie recette digne d'un vrai pro, on peut essayer aussi pour les contrastes sous le palais une marmelade de citrons, de coings, de cerises, de pâte à tartiner ou d'abricots juste rôtis et refroidis.

Blanc d'oeuf Gâteau rapide Confiture Macarons