Two-color macaroons with lime

Two-tone lime macaroon recipe

It’s been several times that I postponed the project of making two-tone macaroons with lime. Frankly it was a lot easier than I thought and the result was great. These two beautiful colors gave an additional cachet to my macaroons. A wonder that I am going to freeze and offer to accompany my coffees, lime and white chocolate go perfectly together. They enhance and give all the letters of nobility to this delicacy. I have now completely mastered all the stages of the macaroon and the lessons are always very happy. Gourmets greedily eat macaroons at all stages. There you go, it’s up to you to play with these two-tone lime macaroons.

Two-tone lime macarons recipe for 50 macaroons:

Ingredients

• 171 gr ground almonds
• 171 gr of icing sugar
• 62 gr of egg white
• Italian meringue
• 64 gr of egg white
• 67 gr of water
• 162 gr of granulated sugar
• Lime ganache
• 130 gr of white chocolate
• 117gr of lime coulis
• 20gr of sugar
• 30 gr of butter
• 28 gr of liquid cream
• 2 gelatin sheets
• 1 gr of natural yellow coloring
• 1 gr of natural red coloring

Instructions

1. Chop the chocolate.
2. Separate the whites from the yolks. Store the whites in an airtight container at room temperature. They will be perfect for macaroons in 48 hours.
3. Soak the gelatin sheets in cold water.
4. Bring the cream to a boil.
5. Add the gelatin leaves.
6. Pour in the lemon coulis.
7. Pour the boiling cream over the chocolate, then smooth with a spatula.
8. Gradually add the tempered butter and smooth the mixture by adding the 20 g of sugar.
9. Pour the ganache into a dish and let cool in the refrigerator.
10. Mix then sift the almond powder and icing sugar.
11. Make a well
12. Add the 62 gr of egg white.
13. Mix with a spatula.
14. Separate the preparation into two equal parts.
15. Whip the 64 g of white snow.
16. Heat the water and add the sugar, go up to 122 °.
17. Gently pour in the syrup without touching the sides of the mixer.
18. Beat until the unit is lowered, the mixer bowl is almost cold.
19. Separate the whipped egg whites into two equal parts.
20. Add food coloring to each half.
21. Macaronate the Italian meringue and the almond powder with a spatula, in two batches with different colors.
22. The preparation should become supple, smooth and shiny.
23. Cut just the tip of two pastry bags.
24. Fill both pockets with each color.
25. Place the two pockets in another pocket fitted with a n ° 8 smooth nozzle.
26. Under a sheet of baking paper, slide the templates
27. Form small circles 3-4 cm in diameter using the pocket.
28. Lightly tap the baking sheet to release any air bubbles.
29. Leave to crust (dry) 30 minutes, the macaroons are dry to the touch before placing in the oven
30. Bake in a hot oven at 150 ° C for 18 min (note the time may vary depending on the oven)
31. Leave to cool after cooking before peeling off the macaroons.
32. When the shells are cold and the ganaches are ready to use, use a pastry bag to garnish half of the shells.
33. Assemble with a second shell and turn it to distribute the filling.
34. Place the macaroons in an airtight box and let rest in the refrigerator for at least 24 hours so that the macaroons become soft.

Prepare the doughMelt white chocolateMount the syrup at 120 °Beat the white snowMacaronize both colorsPut in 2 pocketsput them in 1 pocketsmacarons

What wine to drink with: two-tone lime macaroons

My favorite wine for this recipe: Saussignac 2013 Sémillon grape
Temperature between 06 ° and 08 °

Partnership with the Château de Fayolle in Saussignac in the Dordogne

A thought to all those connected from France or abroad in love with French cuisine and these wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for lemon macaroons . I selected this 2013 Saussignac wine from the Château de Fayolle estate after tasting it, I really liked this sweet wine.

Saussignac 2013 from Château de Fayolle in Saussignac in Dordogne
Sweet white wine with an expressive nose of candied citrus fruits (orange and lemon), then quince and finally toasted and spicy nuances. A sensation of fresh fruit is manifested with the flavors of candied fruit, it will complement the tasting of these slightly acidic lemon macaroons, marrying wonderfully with this beautiful pastry. Acquisitions and ancestral knowledge make this Saussignac wine an asset for French gastronomy, including foie gras but also certain pastries. Exported since at least 1254 to England, this Dordogne wine has contributed to the reputation of the work of our winegrowers.
24240 Saussignac
Phone 05 53 74 32 02
Admin [at] chateaufayolle.co