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Cherry macaroons


o Red colourant, powder

o 40cl water

o 100g caster sugar

o 100g ground almonds

o 100g icing sugar

o 80g egg white


o The day before, have the egg white out of the freezer and leave at room temperature until it's ready to prepare the dough.

o Mix very finely, set the ground almonds and icing sugar, then sieve and set aside.

o The next day, in a pan, put 100g caster sugar and add 40g of water.

o Bring to 110 ° (or count 3 minutes when it's boiling)

o At the same time, whip 40g egg-whites to a light mousse. If whites are ready before the syrup slow the robot.

o Really slowly pour in net, the boiling syrup down the sides of the bowl. You have then an italian meringue.

o Let the robot until meringue is warm, about 40 °C.

o Meanwhile, combine the remaining 40g of egg whites with the sifted powders and colourant using a spatula.

o Then, incorporate the Italian meringue and work upwards from the middle. You must have a smooth, shiny dough liquid enough but not too much anyway.

o Preheat oven to 150 °C with two baking plates without edges placed on the grid one on the other. Spread on a table 3 perforated plates or not covered with parchment paper.

o Fill the bag with a plain tip 8mm in diameter and prepare small heaps alternate, rather spaced on the plates.

o Bake for 15 minutes.

o When you take it out of the oven, slide the parchment paper on your work surface, then take off the shells once cooled.

o Refrigerate. Make a compote with the pitted cherries, sugar and setting agent for 15 minutes on low heat.

o Mix, but not completely, it must remain small pieces of cherries.

When the frozen cherry is very cold, glue the shells 2 by 2.


To refresh your guests, serve with 1 or 2 mint leaves.