Basil lime macaroons

For the recipe, precise weighing is very important. The egg whites must be at room temperature and if possible they must have been in the fridge for 2 or 3 days before using them.

Start by whisking the whites at low speed to make sure the least amount of air is incorporated into the mixture.

When the whites start bubbling, add half of the caster sugar, then keep whisking at low speed.

Keep whisking until the whites form a stiff peak. It will take 15 to 20 minutes. After that, add the rest of caster sugar.

Keep whisking the whites increasing the speed until the sugar is completely dissolved.

Add the almond powder in the bowl and strain the powdered sugar above it.

When the whites are well whisked with the sugar, add and mix the light green colorant progressively until getting a pretty vivid color.

Pour the mixture onto the whisked whites, then mix everything together with a dough scraper by lifting the mixture. We need an homogeneous mixture.

Now it’s time for the “macaronage” step, which consists by pressing the mixture with a dough scraper to soften it and bring up the albumin from the egg whites.

When the mixture becomes shiny and allows you make ribbon, then the “macaronage” is over.

Place the macaroons on a baking tray covered with a sheet of greaseproof paper, using a pastry bag fitted with average size tip.

To finish, hit the tray twice or three times on the working area to make the air leave the macaroons, then put some lime zest on them. Leave it to rest for 15 min at room temperature.

After, bake the macaroons in a 160°C preheated oven for 15 to 20 min while keeping an eye on the baking process. Bake one tray at a time.

After the baking, put the greaseproof paper with the macaroons on it on the working area. Wait for 1 min before removing the macaroons from the greaseproof paper and place them on a tray.

For the basil lime ganache , start by heating the cream in a saucepan. Put the white chocolate in a container, then cut thinly the basil leaves.

Also, warm the lime juice in the microwave or in a saucepan. Pour the hot cream on the white chocolate, then whisk.

Add the sliced basil and the lime juice. Mix again and let the ganache cool down in the fridge in order to use it after.

For the final step, bring together 2 parts of macaroons with some ganache by using a pastry bag fitted with a plain tip.