Fingerfood & petits fours

Mix the ground almonds with the sugar.

Mix the tant pour-tant almonds with the first weight of egg white. Heat the sugar and water to 118°C. When the sugar reaches 115°C, start the egg whites. Once the egg whites are stiff, turn the mixer down to speed 2 and pour over the heated sugar syrup. Leave to cool to about 50°C, then remove the bowl from the mixer. Fold the meringue into the tant pour-tant almond and raw white mixture. Knock back or «macaron» the mixture to prepare the batter. When piping with a macaron machine, a lightly knocked-back batter is preferable. When piping free hand, make sure the batter is well knocked-back.Using a piping bag fitted with a No.11 plain nozzle or a macaron machine, arrange macaroon shells of the desired size on a baking tray covered with a sheet of siliconised paper. Leave them to «crust» at room temperature for about 30 minutes. Bake in a fan oven at 165°C for 10 to 11 minutes with the door slightly open. Remove the sheets to a rack and allow to cool. Turn the macaron sheets over on the cooling rack to unstick the shells. Using a piping bag fitted with a No. 11 piping nozzle, fill the macaron shells with PONTHIER crush and white chocolate ganache. Cover with a second macaroon shell.

Store in negative cold: arrange the cooling racks in a refrigerator for 2 hours. Put the macarons in airtight tins, wrap the tins in cling film and put them in the freezer for 2 hours.
Store in the freezer at -18°C.

Remove the tins from the freezer the night before and store them at 4°C without removing the cling film. After 18 hours in a cold room at 4°C, the macaroons are ready to be eaten.

If using a piping bag, allow the ganache to cool and add the PONTHIER crush before it is fully crystallised. Sprinkle the macaroon shells with PCB CREATION Yellow food colouring.