Nectarine-Apricot Macaron Recipe

Nectarine-apricot Macaron Recipe

Make 30-40 small macarons

Preparation time: 30 minutes
Cooking time: 30 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g (14oz) caster sugar
• 100ml (3 fl oz)water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g (5oz) fresh egg white
• 250g (8oz) almond meal / almond flour
• 250g (8oz)icing sugar

Shell Colouring

• Pinch of orange food colouring

Used the above ingredients to make the macaron shell.

For nectarine-apricot stewed fruit:

• 1 nectarine
• 4 apricots at least 150g (5oz)
• Pinch of powdered cardamom
• 70g (2oz) castor sugar

Direction:

1. Create macarons shells based from the basic macaron recipe.
2. Then, start preparing the stewed fruit cutting the flesh of the fruits into small diced pieces.
3. Sprinkle some castor sugar in the pan and put the fruits in it. Warm the pan on medium heat and cook for 15 to 20 minutes. Stir the fruits occasionally.
4. If the fruit is cooked but slightly watery, cook it again uncovered while stirring.
5. Remove from heat and put some cardamom.
6. Set aside and let it cool.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.