Preparation time: 30 minutes
Waiting time: 30 minutes + 2 hours + 6 hours
Cooking time: 30 minutes
Aside from the maple products sold in the shop, Chef Patrice regularly prepares fine recipes from maple products such as crème brûlée, maple-glazed chicken and these wonderful crisp maple macaroons that are a treat offered throughout the year.
Meringue and macaroons
Combine the sugar and water in a saucepan and cook to 120° C (250° F). Check the temperature with a candy thermometer. Set aside.
- Combine the almond powder and icing sugar in a bowl; blend this mixture into the 130 g (4 1/2 oz.) egg whites and beat for 3 minutes.
- Continue making the meringue by beating the remaining 130 g (4 1/2 oz.) egg whites with the sugar syrup.
- Once the meringue has cooled, combine the two mixtures, folding them together gently.
- Using a piping bag or small spoon, form macaroons on a waxed paper-lined baking sheet. Leave at room temperature for about 30 minutes so that a crust forms, then bake in a 180° C (350° F) oven for 6-7 minutes.
- Remove and let rest in a damp cloth.
- In a saucepan, heat the maple syrup over low heat.
- In a mixing bowl, dissolve the gelatin in cold water and blend it into the maple syrup, stirring constantly.
- In another bowl, beat the 3 egg yolks with the sugar until light and pale.
- Blend this mixture into the maple syrup mixture.
- Whip the heavy cream, combine everything and refrigerate for 1-2 hours.
- Using a small spoon or piping bag, fill the center of each macaroon with maple cream and place a second macaroon over the cream. Refrigerate for 5-6 hours.
Quebec Maple Producers Federation - The Maple Route on Gourmetpedia
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