Symbol of the French pastry, the macaroon is a dessert (or a snack) very popular throughout the year. But to enjoy it even in the heart of summer, several pastry chefs had the idea to transform the original recipe to create a more refreshing hybrid: the iced macaroon with cheap cake stands.
The trend of summer 2018, the iced macaron will be in all hands, and on all Instagram accounts. In size XL Ladurée or mini format to accompany ice cream Amorino, this version of the famous pastry blends already melt.
Frozen macaron or macaroon with ice cream?
That is the question. And the nuance is very fine. One could decide by saying that an iced macaroon is completely cold (or iced) and can, therefore, be kept in the freezer in its entirety. A macaroon ice cream, meanwhile, has only its filling made of ice. The biscuit is at room temperature.
The simple recipe with ice cream
The iced macaron is no more complicated to make than a classic macaroon. For the shell of the macaron, the recipe remains the same, namely almond powder, icing sugar, and egg whites and powdered sugar.
Beat your egg whites and add the powdered sugar. Once your whites are added add the almond powder and the icing sugar. Mix, taking care not to break the whites too much. With a piping bag, make a nice circle on a sheet of parchment paper and bake for about 20 minutes.
For ice cream, you can use ice cream already ready, or make it yourself, with or without ice cream maker. Wait until the shells of macaroons have cooled before filling. It's up to you to see if you eat them right away or put them in the freezer.
For more tools to make iced macaron, please go to Banggood.
No comments:
Post a Comment