On September 30 in Tous en cuisine on M6, Cyril Lignac titillated our taste buds with his recipe for almond-hazelnut macaroons. A confinement and long evenings of curfew later, it is logical that we submit to you the recipe for this star delicacy of French pastry made by the favorite chef of the French. A recipe that doesn't require you to be a top chef, just to show method to get out these round, crunchy, colorful and melting sweets; the latter which will have the best effect on the table this weekend. Shall we?
Here is the recipe for Cyril Lignac's almond hazelnut macaroons
GENERAL INFORMATION
- Preparation time:20 minutes
- Cooking time:5 minutes for the syrup / 13 to 15 minutes for the macaroons
- Recipe for 20 macaroons
INGREDIENTS
Macaron preparation:
- 150g roasted almond powder
- 150g icing sugar
- 57g of egg whites aged at room temperature
- 5g caster sugar
- 50g of water
- 150g caster sugar
- 57g aged egg white
Ganache spread:
- 140g mascarpone
- 80g spread
Caramelized peanuts:
- 75g roasted and salted peanuts
- 35g of sugar
- 20g of water
PREPARATION
- Sift the ground almonds and icing sugar over a sheet of parchment paper. Mix them and set aside in a salad bowl.
- In a saucepan, heat the water with the 150g of caster sugar to 117°C without stirring.
- During this time, begin to gradually beat the 57g of egg whites until stiff and stiffen them with the 5g of sugar.
- Pour the syrup over the whipped egg whites in a thin stream, while beating at medium speed.
- Add the other 57 g of raw egg whites and mix again for a few seconds.
- Replace the whisk with the leaf (flat whisk) and add the sieved mixture of ground almonds and icing sugar. Mix gently on low speed to form a ribbon. Finish the “macaronage” with a spatula.
- Pour the mixture into a piping bag fitted with a size 8 nozzle. Place the macaroons in staggered rows on a perforated baking sheet on which you will have previously placed a sheet of parchment paper. Bake at 150°C for 13 to 15 minutes.
- Mix the mascarpone with the spread. Spoon into a piping bag.
- In a saucepan, pour the water and sugar, cook until boiling, add the preheated peanuts.
- Mix the peanuts then cook gently to caramelize them. When they get a blond color, get rid of them on a silicone sheet on a solid work surface (stainless steel or marble). Leave to cool well and break into pieces. Store them in an airtight box in a room temperature place with no humidity. The ideal is to do them day by day.
- You can replace the peanuts with pistachios, hazelnuts, cashews, pine nuts…
- When the macaroons are finished cooking, remove the tray from the oven and let cool for a few minutes before filling them. Flip the shells and place the mascarpone / spread mixture then 1 or 2 peanuts on half of the shells, put the other half of the shells. Reserve your macaroons in the fridge.
