Macaroons with Pear and Rosemary

Name: Macaroons with Pear and Rosemary
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 Portionen
Ingredients: 1 pinch Green food coloring; 30 g Sugar; 3 piece Medium egg whites at room temperature; 210 g Icing sugar; 120 g Almond powder; 4 brins Rosemary; 120 g Sugar; 3 piece Pears

Confectionery

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These pear and rosemary macaroons are a little treat that will delight your taste buds! The sweetness of the pear blends perfectly with the subtle scent of rosemary. I often prepare them for the end of year celebrations, as they are always very popular. The recipe requires a little patience, but the result is really worth it. The macaroon shells are made from almond powder and egg whites beaten until stiff, which gives them a light and crispy texture. The pear and rosemary jam brings a fruity and aromatic touch. Do not hesitate to vary the colors of the shells for an even more festive effect! These macaroons are gluten-free, which is an advantage for people with intolerance.

Ingredients (8 ingredients)

1 pinch Green food coloring
30 g Sugar
3 piece Medium egg whites at room temperature
210 g Icing sugar
120 g Almond powder
4 brins Rosemary
120 g Sugar
3 piece Pears

Preparation (9 steps)

Mixture of powders

Thermomix® Setting

10 sec/Speed 10

Put 120g of almond powder and 210g of icing sugar in the Thermomix bowl and mix 10 Sec./Stufe 10. Sift the mixture to remove the large grains.

Beating the egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5

Insert the whisk. Put 3 medium egg whites at room temperature in the Thermomix bowl and beat until stiff 3 Min./Stufe 3.5. Add 15g of sugar when the whites begin to foam. Continue beating and add the rest of the sugar (15g) and green food coloring when they begin to harden. Finish beating the egg whites until they are firm and form a "bird's beak".

180

Macarooning

Remove the whisk. Add half of the almond powder/icing sugar mixture and mix gently with a spatula from top to bottom. When the mixture is homogeneous, incorporate the rest of the mixture to the whites until obtaining a shiny and smooth mixture which forms a ribbon when falling.

Arranging the macaroons

Arrange small domes (using a piping bag with a round and smooth nozzle) on baking paper placed on a baking sheet. Separate the domes sufficiently from each other, they will spread slightly during the rest time.

Rest time

Let the macaroons rest for at least 30 min. The macaroons are ready to bake when they no longer stick to the finger.

Baking the macaroons

Place the macaroon sheet on 2 other identical empty sheets (this technique of superimposing 3 sheets allows the macaroons to swell well by forming the small collar at their base!). Bake for 12 minutes at 160°C. Let cool to detach the shells.

Preparation of pear jam

Peel the pears, remove the seeds and cut them into small dice. Put the dice of 3 pears, 120g of sugar and 4 sprigs of rosemary in the Thermomix bowl. Let it confit for at least an hour in the refrigerator.

Cooking the jam

Thermomix® Setting

15 min/212°F/Speed 1 100

Cook the jam 15 Min./100°C/Stufe 1, stirring regularly with the spatula. Remove the sprigs of rosemary. Mix the mixture 30 Sec./Stufe 8 to obtain a homogeneous jam. Let the mixture cool.

900