THYME AND ROSEMARY MACARON
20 pieces | 3 hours plus rest | difficult
THYME AND ROSEMARY MACARON
20 pieces | 3 hours plus rest | difficult
INGREDIENTS
Pastry
500 g.
of icing sugar
500 g.
of almond flour
170 g.
of egg whites (5 medium egg whites)
Syrup
500 g.
of sugar
220 g.
of water
Meringue
175 g.
of egg whites (5 medium egg whites)
Ganache
300 g.
of white chocolate
150 g.
of cream
40 g.
of fresh rosemary and thyme (or another aromatic plant)
Decoration
Rosemary flowers or other edible flowers
PREPARATION
1/
Base dough Mix the powdered sugar with the almond flour well. Sift to avoid lumps. Add the 170 g of egg whites and mix with a spatula in the mixer until you obtain a smooth paste.
Prepare the syrup Heat the sugar with the water in a saucepan until it reaches 118 °C.
PREPARATION
2/
Meringue While the syrup is cooking, start whipping the 175 g of egg whites in the mixer at medium-high speed. When the syrup reaches 118°C, add it in a thin stream over the whipped egg whites while continuing to beat. Continue beating until the meringue is warm and firm. It should form consistent peaks.
Mixing and forming the macaron Gently mix the base dough with the meringue using a spatula until you obtain a fluid but not liquid texture. Pour into a piping bag with a plain nozzle.

Pipe onto greaseproof paper or a silicone mat, forming even circles. Tap the tray lightly to remove bubbles and, with a finger moistened with water, flatten the macarons if any are not smooth.

Leave to dry at room temperature for about 20-30 minutes until the surface no longer sticks to the finger when touched (a crust forms). Bake in a preheated oven at 155 ºC for 8-10 minutes. Leave to cool and set aside.
PREPARATION
3/
Rosemary ganache Infuse the cream with the rosemary without boiling. Remove from the heat, cover and leave to infuse for 10-15 minutes. Strain and reheat slightly.

Pour the hot cream over the chopped white chocolate. Emulsify well with a spatula until you obtain a smooth and shiny texture. Cover with plastic wrap and let it rest in the refrigerator until it has the consistency of a filling (ideally about 2 hours).
Finish and presentation Fill the macarons with the rosemary ganache using a piping bag.
Join with another lid. Decorate with rosemary and thyme flowers on the sides.
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