Fig macaroons

For the macaroons recipe, the weighings must be very precise, this is very important. Egg whites must remain at temperature for 24 hours beforehand. The almond powder should be dry and very fine.

Pour the egg whites into the mixer bowl, then start by whisking them at low speed to make them foam while incorporating as little air as possible.

When the egg whites start to foam, add half the caster sugar, then start to whip them up again at low speed with a mixer. Continue until the whites form a thick peak. It may take about 10 to 15 minutes.

In a bowl, sift the ground almonds with the icing sugar and the gingerbread spices. Use a fairly fine sieve. Mix the elements together to obtain a uniform powder.

When the whites are firm enough and form a thick peak, add the remaining caster sugar.

Then continue to whip the egg whites with a mixer, increasing the speed, and continue until the sugar is completely dissolved.

When the whites are completely firm and shiny, gradually add and mix the orange powdered coloring, until you get a fairly bright color.

Pour the colored white eggs meringue on the ground almond mixture, then mix everything with a spatula to start.

Now it is the “macaronage” stage, which consists in crushing the preparation with the raclette to soften it, and bring up the albumin of the egg whites.

When the mixture becomes shiny and makes it possible to form a ribbon, then the step of “macaronage” is finished.

Arrange the macaroons on a baking sheet covered with a sheet of baking paper.

Use a pastry bag with a medium size tip, and arrange your macaroons regularly.

After resting for 15 minutes, bake the macaroons in a preheated oven at 160 ° C for 12 to 15 minutes while monitoring the cooking regularly. The cooking is done only one baking sheet at a time.

Exit the oven, wait 30 seconds then peel off the macaroon shells to set them aside on a tray.

For the fig compote, remove the hard parts of the dried figs, cut them in half in the blender bowl, pour in 2/3 of the apple juice and mix everything.

Check the consistency of the fig compote, then add the remaining apple juice, making sure you get a soft texture.

Using a pastry bag fitted with a large size tip, assemble the macaroon shells two by two with the fig compote.