I wanted a recipe to unite my travels in Paris and my expeditions in Italy. So I created something that honours 2 distinctive flavours of macaron.
Sift the almond meal and icing sugar.
Cooking the water and sugar to 121C.
Add water and sugar to the beaten egg whites.
Mix egg whites with almond meal/icing sugar.
Then add the warm meringue.
Mix by hand to ensure a loose consistency.
Pipe quarter sized macarons and let crust rest for 30 minutes.
Bake at 150C for 12 minutes depending on oven
Vanilla mascarpone cream:
Whisk the thickened cream and scraped vanilla bean into soft peaks. Gently add the Mascarpone, mix. Reserve in the fridge for at least 30 minutes before use to form a nice quenelle.
Mix all ingredients with butter at room temperature. Lay broken pieces spread out on a baking tray before baking at 160*C. Once the streusel has cooled, crumble.
Use vanilla ice cream (or a flavour to your liking) to add another texture and flavour.
Matching wine: Fortified Tokay (Muscadel)
Recipe courtesy of Melbourne Macaron.
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