10 min
Easy
Macarons with peach jam
Hard
1 h 0 min
12 min
4 .p
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For the shells:
- 100 g almond powder
- 100 g icing sugar
- 75 g egg whites (at room temperature, ideally aged 1–2 days)
- 100 g granulated sugar
- 30 ml water
- 1 pinch of salt Natural colorants:
- Purple: 1 tsp freeze-dried blueberry powder or concentrated red cabbage juice with a drop of lemon
- Black: 1 tsp activated vegetable charcoal (food grade) Filling:
- 1 jar of Bonne Maman peach jam
Steps
Préparer les poudres:
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Finely blend and sift the almond powder and icing sugar. Set aside.
- Whip half of the egg whites (37.5 g) to stiff peaks with a pinch of salt.
- Meanwhile, heat the water and granulated sugar to 118°C.
-
Slowly pour this syrup over the egg whites while whisking. Continue beating until cooled (Italian meringue).
- Mix the remaining 37.5 g of egg whites with the sifted powders to make an almond paste. Incorporate the Italian meringue into this paste in several additions (macaronage) until you get a smooth, shiny ribbon.
- Divide the batter into two equal parts. Tint one half with black coloring (activated charcoal), the other with purple (blueberry powder or red cabbage juice).
- Fill two piping bags, then place them side by side in a third bag fitted with a round tip.
- Pipe the macarons onto a baking tray lined with baking paper or a silicone mat. Tap the tray lightly to smooth the shells. Leave to dry for 30 to 60 minutes at room temperature.
- Bake for 12–15 minutes at 150°C (preheated oven, fan if possible). Let cool before removing the shells.
- Fill half of the shells with a dollop of Bonne Maman peach jam.
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Close with another shell.
Conseil : Réserver les macarons au frais 24 h avant dégustation pour qu’ils soient bien fondants
