Ingredients
For about 40 macarons
- Filling
- 200 g Le Gruyère AOP, very finely grated
- 200 g dried figs
- 20 g of sugar
- 15 g of butter
- 15 g cream
- 300 g of white chocolate, chopped
- Juice of a half lemon
- Meringues
- 220 g of sugar
- 55 ml of water
- 90 g of stiff egg white, not too firm beaten
- 80 g of egg white
- 275 g powdered sugar, sieved
- 275 g ground almonds, sieved
- 1 egg white = 30 g
Preparation
-
Soak the figs in water for 24 hours. Puree them and add the sugar. In a small saucepan, stir the mashed fig with Gruyère AOP, butter and cream. Add to the mixture the white chocolate and the lemon juice. Let melt. Do not heat!
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Mix the mixture with a dough spatula. Cool until the mass becomes thick, but still moldable.
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Preheat oven to 140 ° C. For the meringue, boil the sugar together with the water in a small saucepan to 110 ° C. Pour the syrup into the stiff egg white. Stir the egg whisk until the mixture has cooled.
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Add the remaining eggwhite to the Meringue dough. Use a dough spatula carefully. Gradually add the powdered sugar and the almonds. Apply with a dough spatula until a smooth, not too liquid dough is formed.
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Fill the mass into a spray bag. Lay out a baking sheet with baking paper. Put some small dough dabber on the paper. Lightly beat the baking tray so that the surface of the dabber is smooth. Bake for 12-15 minutes. Let cool down.
Bon
Appétit
Appétit
