Recipe: Macarons Soissons Beans and Fruit Puree

The macaron shells

1- In a bowl or in the bowl of a mixer, pour the almond powder, icing sugar, egg white and cocoa powder, mix well until homogeneous, then set aside.

2- Place the egg whites in a bowl then in a saucepan pour the sugar and water when your thermometer reads 121° pour slowly over the whites while whisking them (mixer or electric whisk).

3- Once this meringue is whipped incorporate your first mixture with a spatula by lifting and cutting then pipe onto a baking sheet lined with parchment paper mold your small macarons and let them crust for at least 1 hour.

4- Preheat your oven to 210° (gas mark 7)

5- Put your macarons in the middle of the oven then after 1 minute slide a second tray underneath and lower the temperature to 185° (gas mark 6) for approximately 13 minutes of cooking then remove them by pouring a little water under the paper and let them cool.
Filling preparation
Pour into a bowl all your ingredients except the fruit puree and cream, bring your cream and fruit puree to a boil then mix with your first ingredients, blend everything well let cool then blend again when it is completely cooled.
Pipe your macaron shells with the filling then top each one with a second shell.