Apricot Macaron Pastries
Baking and Desserts • European
Description
An airy pastry where the taste of apricot is very important—make sure to use ripe and sweet fruits. Recipe from a book titled "The Taste of France: Everyday Recipes" by Sarah Smith.
Ingredients
- Egg white 5 oz
- Sugar 5 oz
- Powdered Sugar 5 oz
- Almond 5 oz
- Red Food Coloring to taste
- Pitted Wild Apricots 5 oz
- Meyer Lemon Juice ¼ spoons
- Vanilla Pod ½ pieces
Step-by-Step Guide
Step 1
Preheat the oven to 140 °C. In a bowl, whisk the egg whites with 100 g of sugar and food coloring. In another bowl, combine the powdered sugar and almond flour, then sift them together. Add the sifted powdered sugar and almond flour to the whipped egg whites. Mix until you achieve a soft and glossy batter.
Step 2
Place the batter in a pastry bag and pipe the macarons onto a baking sheet lined with parchment paper. Let them rest for about 1 hour at room temperature to form a skin, then bake for 10–12 minutes. Remove from the oven and allow to cool.
Step 3
Wash the apricots and remove the pits. Cut them into pieces and place them in a pot along with vanilla, lemon juice, and sugar. Cook over low heat for 20–30 minutes, stirring occasionally.
Step 4
Remove from heat and let it cool completely (1 hour). Spread the pastries with the cold filling and press them together in pairs. Serve immediately.
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