Very fragrant macaroni with sweet flavors of vanilla, tonka bean and coffee.
If you follow me on Facebook, twitter or Instagram, you certainly know that I participated last Saturday in the competition for the Best Amateur Macaron in France in Metz in Franck Fresson. Great pressure to offer something presentable, of a good level because the jury there to taste our macaroni was still impressive: MOF, world pastry champions, etc. We had to be insured!
I chose to present a macaroni with flavors that I particularly like: vanilla for its sweetness, there was tonka for its spicy flavor and finally coffee, just to give a stronger and warmer note to the macaroni. These three flavors combine perfectly with me with the almond of the macaroni cockles.
Unfortunately, I did not win the event, but I am very proud that Mr. Fresson congratulated me on my badge, finding my idea very good and "working a little more". He also told me that he was very close to being classified and that what worked was that I forced a little with the tonka bean. According to him, a pinch would have been enough … and I put a lot more than a pinch ^^ because the tonka bean, I love it!
Therefore, I offer the recipe adapted below with the advice of Mr. Fresson, but if, like me, you are a fan of tonka bean, do not hesitate to put more: for my part, I appreciate the equivalent of a whole bean . for 50 macarons 😉
Preparation time: fifty minutes
Cooking time: 26 minutes
Total time: one time 16 minutes
portions: fifty macaroni
- 280 g powdered sugar
- 160 g almond powder
- ½ c. coffee tonka bean grated
- 140 g egg white smoothie
- 40 g powdered sugar
- food coloring White white
For vanilla mounted ganache
For coffee jelly
- 150 g coffee cold
- 30 g sugar syrup
- one g agar
Vanilla Mounted Ganache
Place the 80 g of cream and the broken and scraped vanilla pods in a saucepan and boil, then cover and let stand for 15 minutes.
Filter and then heat the cream again and pour everything at once over the broken white chocolate.
Cover and let melt 2/3 minutes. Mix the ganache well to smooth it, then add the rest of the cream, very cold. Mix gently, cover with transparent film and place in the fridge for at least 3 hours.
Mix cold coffee and cane sugar, then add agar-agar. Bring everything to a boil and then pour it into silicone-type prints with a thickness of approximately 0.5 cm.
Let stand at room temperature and then place in the fridge for at least 1 hour.
Preheat your oven to 120 ° C with an empty baking sheet inside. Quickly mix the icing sugar and almond powder and then sift with the tonka bean.
Beat the egg whites until they are rigid, add the icing sugar and beat at the maximum speed to obtain the "bird's beak". Add some white dye, whisk to obtain a homogeneous mixture.
Gradually add the mixture of powdered almonds / icing sugar / tonka in the meringue, working with the maryse. The mixture should be bright, smooth and form a tape when falling. Once the correct consistency is obtained, place the device in an 8 mm smooth tubing bag.
Make small domes about 3/4 cm staggered on a sheet of parchment paper and hit the plate on the countertop to remove air bubbles.
Let a crust form for about twenty minutes. Put on the hot plate in the oven and cook for 26 minutes.
When removed from the oven, allow it to cool before gently peeling off the parchment paper.
Beat the vanilla ganache as a whipped cream and decorate the cockles with a pastry bag.
Cut the coffee jelly into small cubes and place one in the ganache. Cover with a pinch of vanilla ganache and close the macaroni.
Let cool for 24 to 48 hours for optimal tasting.
If you like the taste and smell of tonka bean, sprinkle a little on the cockles after poaching them to give them even more flavor.