Recipe: Soissons Bean and Fruit Purée Macarons

The macaron shells

1 In a mixing bowl or in the bowl of an electric mixer, pour the almond flour, icing sugar, egg white and cocoa powder. Mix well until homogeneous, then set aside.

2 Place the egg whites in a mixing bowl. In a saucepan, pour the sugar and water. When your thermometer reaches 250°F (121 °C), slowly pour onto the egg whites while beating with an electric mixer or whisk.

3 Once this meringue is whipped, fold in your first mixture with a spatula using a lifting and cutting motion. Then transfer to a piping bag and pipe onto a tray lined with baking paper. Pipe your small macarons and let them rest for at least 1 hour.

4 Preheat your oven to 410°F (210 °C) (gas mark 7).

5 Place your macarons in the middle of the oven. After 1 minute, slide a second tray underneath and lower the temperature to 365°F (185 °C) (gas mark 6) for approximately 13 minutes of baking. Remove them by pouring a little water under the paper and let them cool.

Preparing the filling

6 Pour all your ingredients except the fruit purée and cream into a bowl. Bring your cream and fruit purée to the boil, then mix with your first ingredients. Mix everything well, let cool, then mix again once completely cooled.

7 Pipe the filling onto your macaron shells using a piping bag, then place a second shell on top.