It’s almost Mother’s Day! If you have the pleasure of spending the day with your mother, here’s a fabulous recipe full of sweetness to please her: enjoy these black currant macaroons with a good cup of coffee! Happy Mother’s Day to all moms! Enjoy these lovely moments of sharing.
Photo credit: © Eatwell101.com
Ingredients list the macaroon cookies
- 1lb (450g) icing sugar
- 1/2 lb (250g) ground almonds
- 7 ounces (200g) egg whites (5 or 6, depending on size)
- 1/4 cup (50g) caster sugar
- A few drops of violet dye
Photo credit: © Eatwell101.com
Directions
1. To succeed with your macaroons, you need egg whites separated from yolks for several days and stored covered in the refrigerator.
2. Bring egg whites and yolks to room temperature at least one hour before starting to make your macaroons.
3. Mix icing sugar and ground almonds finely in a food processor. Sift them over a large sheet of parchment paper.
4. Whisk the egg whites until stiff by increasing the speed gradually. From the moment the whips of the mixer leave marks, add the sugar spoon by spoon. Add the dye. Beat at a high speed until the texture forms peaks when you remove the whisk.
5. Gradually add the sifted white powder into the egg whites and mix with a spatula. The mixture should be smooth and form a “ribbon” that falls back after a few seconds.
6. Pour the batter into a pastry bag and dress the macarons on plates covered with parchment paper (you will get about 4 plates). Each button should measure 1 inch in diameter.
7. Leave to “crust” for 45 minutes to 1 hour. Turn the oven to 290 to 310°F (145 to 155°C), on a rotating or vented heat. Bake two sheets at the same time. Bake macaroons plates one after the other for 12 to 15 minutes. At the exit of the oven, leave to cool for a few minutes, then take the macarons from the plates. Leave to cool on a rack.
Ingredients list for the macaroon filling
- 7 ounces (200g) white chocolate
- 5 1/3 ounces (150g) of liquid whipping cream
- 4 drops of the aroma of violets
- A few drops of purple coloring (optional)
- 1 jar of blackcurrant jam
Photo credit: © Eatwell101.com
Directions
1. Boil half the cream. Add the white chocolate and emulsify with a spatula (if necessary, repeat the melting process for a few seconds in the microwave). Add the remaining cream (which should be very cold) and the violet aroma, then blend. Leave to rest in a cool place for a few hours, or at most overnight, in contact with a transparent film.
2. Pour the ganache into a piping bag. Garnish generously each half-shell cookie. Gently press the center with a blackcurrant from the jam jar. Cover with another shell. Store in a cool place for at least 24 hours before serving.
Photo credit: © Eatwell101.com
Blackcurrant Macaroons Cookies (French Macaroons)
For the macaroon cookies
- 1lb (450g) icing sugar
- 1/2 lb (250g) ground almonds
- 7 ounces (200g) egg whites (5 or 6, depending on size)
- 1/4 cup (50g) caster sugar
- A few drops of violet dye
For the macaroon filling
- 7 ounces (200g) white chocolate
- 5 1/3 ounces (150g) of liquid whipping cream
- 4 drops of the aroma of violets
- A few drops of purple coloring (optional)
- 1 jar of blackcurrant jam
Instructions
For the macaroon cookies
- To succeed with your macaroons, you need egg whites separated from yolks for several days and stored covered in the refrigerator.
- Bring egg whites and yolks to room temperature at least one hour before starting to make your macaroons.
- Mix icing sugar and ground almonds finely in a food processor. Sift them over a large sheet of parchment paper.
- Whisk the egg whites until stiff by increasing the speed gradually. From the moment the whips of the mixer leave marks, add the sugar spoon by spoon. Add the dye. Beat at a high speed until the texture forms peaks when you remove the whisk.
- Gradually add the sifted white powder into the egg whites and mix with a spatula. The mixture should be smooth and form a "ribbon" that falls back after a few seconds.
- Pour the batter into a pastry bag and dress the macarons on plates covered with parchment paper (you will get about 4 plates). Each button should measure 1 inch in diameter.
- Leave to "crust" for 45 minutes to 1 hour. Turn the oven to 290 to 310°F (145 to 155°C), on a rotating or vented heat. Bake two sheets at the same time. Bake macaroons plates one after the other for 12 to 15 minutes. At the exit of the oven, leave to cool for a few minutes, then take the macaroons from the plates. Leave to cool on a rack.
For the macaroon filling
- Boil half the cream. Add the white chocolate and emulsify with a spatula (if necessary, repeat the melting process for a few seconds in the microwave). Add the remaining cream (which should be very cold) and the violet aroma, then blend. Leave to rest in a cool place for a few hours, or at most overnight, in contact with a transparent film.
- Pour the ganache into a piping bag. Garnish generously each half-shell cookie. Gently press the center with a blackcurrant from the jam jar. Cover with another shell. Store in a cool place for at least 24 hours before serving.
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