Maple Macaroons Recipe
Jérôme Ferrer. The Cuisine of Greater Montreal. Total time: more than 2 hours. Preparation time: 30 minutes. Waiting time: 30 minutes + 2 hours + 6 hours. Cooking time: 30 minutes. Difficulty: Average. Chef's Note: 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. Source: Quebec Maple Producers Federation - The Maple Route on Gourmetpedia.
⏱️ Prep: 30 min🍳 Cook: 30 min🍽️ Makes 12
Ingredients
| 300 g | Almond powder (macaroons) | |
| 300 g | Icing sugar (macaroons) | |
| 130 g | Egg whites (macaroons) | |
| 130 g | Egg whites (meringue) | |
| 300 g | Granulated sugar (meringue) | |
| 25 ml | Water (meringue) | |
| 180 ml | Maple syrup (maple cream) | |
| 1 packet | Unflavored gelatin (maple cream) | |
| 3 tbsp | 45 ml | Water (maple cream) |
| 3 | Egg yolks (maple cream) | |
| 1 tbsp | 15 ml | Granulated sugar (maple cream) |
| 500 ml | Whipping cream (maple cream) |
Instructions
For 12 macaroons.
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.
Maple Cream
- 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.
Finishing
- 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.