I would like to try to make a dessert known as a macaron, with a borrowed oven no less. A main ingredient is almond meal/powder, so that’s great, but I wondered if you could suggest healthy substitutes for the other ingredients?
I recall you recently posted a healthed-up syrup/paste which would be a great syrup substitute in this recipe, but what with all the melting and stirring involved I figured I’d better post the whole thing. I don’t bake, but with the festive season coming up I may need to contribute to some parties and would like to make some healthy but indulgent treats. This doesn’t take too long to prepare, it seems. Thanks for any help!
Here is the recipe:
Macarons Ã la rose
(to prevent accusations of plagiarism, the website I got this from is:
for la crÃ¨me Ã la rose
100g couverture white chocolate, melted
100g double cream
10g rose syrup
1g rose essence
Bring the cream to the boil and mix in the melted white chocolate, rose syrup and essence.
Pour the mixture into an airtight tin and refrigerate for at least 2 hours.
for le tant-pour-tant
125g almond powder
125g icing sugar
Blitz in a food processor and sieve.
for le macaron Ã la rose
125g caster sugar
47g â??agedâ?? egg whites
pink food colouring
43g fresh egg whites
Preheat the oven to 160Â°C.
In a saucepan, put the sugar and water and bring to 120Â°C.
When the syrup reaches 114Â°C, start whisking the aged egg whites and when the syrup is ready (=120Â°C), pour it over the egg whites and continue whisking until cold.
The meringue should be thick and glossy.
Add the food colouring until it reaches the colour you want
Mix in the tant-pour-tant and the fresh egg whites.
The mixture should be still firm, but softer and very glossy.
Pipe the batter small rounds (2cm) onto a lined baking sheet and bake for 9 minutes (oven door maintained open with a wooden spoon).
Let cool for 2 minutes then carefully detach the macarons from the baking mat and set aside.
Continue until there is no mixture left.