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MACARRONS SUZETTE
Macarrons Suzette

What you need

For about 40 macarons
The shells:

  • 165 g of ground almonds
  • 180 g of icing sugar
  • 180 g of caster sugar
  • 120 g of egg whites
  • 45 cl of water


The caramel Suzette:

  • 35 ml of GRAND MARNIER® liqueur
  • 160 g of sugar
  • 100 g of fresh cream
  • 6 cl of orange juice
  • 130 g of butter
  • 3 g of salt
  • 5 g of orange zest
  • 2 gelatine sheets"

How to make it

The shells:
In a mixer, make an almond paste with the ground almonds, the icing sugar and half the egg whites. Separately, make a meringue by beating the caster sugar and the water. Pour on the second half of the previously lightly beaten egg whites. Beat the meringue for a few minutes and pour it over the almond paste little by little, being careful not to form lumps.
Fold it all in and arrange the shells at regular intervals on a sheet of grease-proof paper.
Leave them to stand for 1 hour so they dry. This is called « crusting ».
Bake the shells in a previously heated oven (150°C - 160°C) for about 12 min. Remove and allow to cool.

For the caramel Suzette:
Put the gelatine sheets to soak in cold water for 10 min. Remove the sheets from the water and wring out carefully. In a saucepan, slowly caramelise the sugar. When it yellows, stop cooking and add salt and the previously heated cream and orange juice. Turn the heat back on and finally, add the butter, orange zest and gelatine sheets. Cool the caramel to about 40°C. Mix with GRAND MARNIER®; liqueur.


Assembly:

When the caramel has completely cooled down, put it in a pastry bag to fill the macaroons. Then take a shell, and cover with a layer of approximately 5 mm. Then take another shell to assemble the macaroon, pressing lightly so it sticks.

Chef's tip

Prepare the macaroons 24 hours in advance and store at room temperature.

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