- 10 oz almond powder
- 10 oz icing sugar
- 10 oz egg whites
- 4 1/2 oz egg whites
- 10 oz granulated sugar
- 5 teaspoons water
- 3/4 cup maple syrup
- 1 packet neutral unflavoured gelatin
- 3 tablespoons water
- 3 egg yolks
- 1 tablespoon granulated sugar
- 2 cups 35% cream
Meringue and Macarons
- For the meringue, blend sugar and water, and cook in a saucepan at 120°C (250°F).
- Check the temperature with a candy thermometer. Set aside.
- Blend the almond powder and icing sugar in a bowl. Incorporate this mixture into 130 g (4 1/2 oz) of egg whites and whisk 3 minutes.
- Continue preparing meringue by whisking in the remaining 130 g (4 1/2 oz) of egg whites and the cooked sugar.
- When the meringue has cooled, blend the two mixtures by gently stirring them together.
- Using a piping bag or small spoon, drop the macaron mixture onto a sheet of waxed paper. Leave them for about 30 minutes at room temperature to let a crust form, and then bake 6 – 7 in a 180°C/350°F oven.
- Take out and allow to rest under a damp cloth.
- In a saucepan, warm the maple syrup over low heat.
- In a mixing bowl, dilute the gelatin in the cold water and incorporate it into the maple syrup, stirring continuously.
- In another bowl, whip the 3 egg yolks with the sugar until the mixture whitens.
- Add this to the maple syrup mixture.
- Whip the 35% cream, blend all together, and allow to rest 1 – 2 hours.
- Using a piping bag or small spoon, garnish the centre of a macaron with cream and press a second macaron onto it. Allow to stand in a cool place 5 – 6 hours.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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