193
I really wanted to offer you a recipe for macaroons with a flowery filling. I got as close as possible to what Ladurée does in this regard, which is an airy buttercream with Italian meringue. The result is surprising and totally delicious! As the sunny days are coming, it’s time to try these jasmine macaroons, which can be adapted to rose or any other flower flavour.
Recipe for the jasmine buttercream for 35 macaroons (macaroon recipe HERE).
Italian meringue made with:
- 30g of egg white
55g of sugar
e
Buttercream :
- 45g of whole milk
- 35g of egg yolk
- 45g of sugar
- 190g of soft butter
- 1 drop of blue dye
- 15 drops of jasmine aroma
For the macaroons it’s HERE !
Make an Italian meringue (see explanation in the macaroon recipe) HERE) with the above proportions at 121°C and then whisk it until it comes to room temperature. Then put it in the fridge until you need it later in the recipe.
Pour the milk and 25g of sugar (out of the 45) into a small saucepan over low heat, bring to a simmer.
Mix the 35g of yolk and the 20g of sugar. Whisk as much as possible.
Pour the hot milk over the yellow/sugar mixture. Return to low heat and cook like a custard, i.e. without boiling. You can check by cooking to 85°C while mixing.
I continually whip the cream while it cooks to make it airy and smooth.
Pour into the bowl with the whisk.
Whip on medium speed until cream is room temperature.
The cream then takes on an incredible, foamy consistency.
Add the room temperature butter, the drop of blue coloring and the jasmine flavoring. Here is the concentrated jasmine aroma that I found at Déco Relief in Paris but that you can find on the internet HERE.
Whip at high speed. At first it may look funny, but don’t worry! This will soon come back in order and you should have a homogeneous cream.
Add the cooled Italian meringue previously prepared.
Gently mix by lifting, as for a chocolate mousse.
Put in the pocket with a 10mm nozzle then fill your shells before sticking them two by two.
