Almond and Calissons Delights

Name: Almond and Calissons Delights
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 10 Portionen
Ingredients: 220 g of old egg whites taken out a little in advance; 300 g of caster sugar; 75 g of water; 300 g of almond powder; 300 g of icing sugar; to taste of egg yolk powder dye; 100 g of almond paste; 3 tbsp of calissons cream; 1 goutte of sweet orange essential oil

Biscuits

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These delicate almond and Aix calissons flavored macaroons are a real treat for the taste buds. I often prepare them for the end of year holidays, as they bring a touch of elegance and delicacy to the table. Almond paste and calissons cream blend perfectly, offering a melting texture and a subtly orange flavored taste. Preparation requires a little patience, but the result is well worth it. These macaroons are perfect to accompany a coffee or tea, or just to indulge at any time of the day. A real treat!

Ingredients (9 ingredients)

220 g of old egg whites taken out a little in advance
300 g of caster sugar
75 g of water
300 g of almond powder
300 g of icing sugar
to taste of egg yolk powder dye
100 g of almond paste
3 tbsp of calissons cream
1 goutte of sweet orange essential oil

Preparation (9 steps)

Preparation of almonds and icing sugar

Thermomix® Setting

10 sec/Speed 10

Take the almond powder out the night before and spread it on a plate to dry it at room temperature. The next day, put the almond powder and icing sugar in the Thermomix bowl and mix 10 Sec./Stufe 10 to obtain a very fine mixture.

Preparation of the Italian meringue

Thermomix® Setting

3 min/Speed 3.5

Put half of the egg whites (110 g) in the Thermomix bowl. Insert the whisk. Program 3 Min./Stufe 3.5 to whip the egg whites until stiff peaks form. Set aside the whipped egg whites.

180

Syrup cooking

Thermomix® Setting

8 min/248°F/Speed 1 120

In the clean bowl of the Thermomix, pour in the caster sugar and water. Program 8 Min./120°C/Stufe 1 to make a syrup. Check the temperature with a cooking thermometer. The syrup must reach 118°C (or 120°C on humid days).

480

Tighten the egg whites

Thermomix® Setting

10 min/Speed 2

Gently pour the hot syrup over the whipped egg whites while letting the Thermomix run at Stufe 2. Let it run until the mixture cools completely (about 10 minutes).

600

Macaronage

Sift the almond powder/icing sugar mixture over a salad bowl. Add the rest of the egg whites (110 g) and mix well to obtain a homogeneous mass. Add a third of the Italian meringue and beat vigorously to smooth and make the mixture shiny. Pour in the rest of the meringue and gently macaroon with a spatula. Add the egg yolk powder dye little by little, until you get an orange color.

Macaroon dressing

Using a piping bag, make small piles on a baking sheet covered with parchment paper or a baking sheet. Lightly tap the plate so that the small point on top of the macaroons disappears. Let stand at room temperature for at least 20 minutes so that a thin crust forms.

Macaroon baking

Bake in a preheated oven at 140°C for about 12 to 15 minutes. The macaroons must form a small collar and must come off easily. Let cool when removed from the oven before garnishing.