Pascal Canevet’s French Macarons Recipe – Maison Bleue
AWARD WININING CHEF-RESTAURATEUR MAISON BLEUE
Spring celebrations with pretty floral macaron’s
Spring is such an inspirational time for me. After the dark winter days our sun filled windows are a real tonic. Pretty pastel colours are evocative of spring with fresh new beginning’s and light days ahead.
It’s wonderful to create a dish that captures the season, bringing the excitement, sparkle and brilliance spring has to offer.
These delightful floral French macarons add a pop of spring colour to your plate and make the perfect petit-four for Mother’s Day or a colourful display for your Easter entertaining.
Maison Bleue French macaron’s have a nostalgic flavour this season bringing the elegant scents of the English garden and the tastes of a promised summer to come.
I’ve added the fragrant essence of rose, violet and lavender to transport you to a romantic walled garden. Nothing says spring to me more than the heady scent of an English garden.
With every dish I create I always try to bring a little twist of flavour, add a little of my style and I think you’ll love the unique flavour of white chocolate and banana macaron, a taste that transports you to childhood or my pistachio and crème brulée macaron.
Tiny pansies and golden leaves add a touch of glamour and make these little beauties simply divine – you’ll fall in love with each petite mouthful. Like clouds of flavour they are light, adorable and enticing.
Macarons are my all-time favourite treats. I personally like the raspberry macarons as they have a really pretty pink colour and are exceptionally light and truly delicious! Sophie
Sommelier Romain’s favourite is Pascal’s pistachio and crème brulée macaron.
“A match made in heaven that will pair really well with a glass of Blanquette de Limoux or a nice medium dry Riesling” Romain
PASCAL CANEVETS’ FRENCH MACARONS’ RECIPE
Pretty pastel colours are evocative of spring with fresh new beginning’s and longer days ahead.
These delightful French macarons’ add a pop of spring colour to your plate and make the perfect petit-four for Mother’s Day or a colourful display for your Easter entertaining.
Maison Bleue French macaron’s have a nostalgic flavour this season. I’ve added the fragrant, romantic essence of rose, violet, raspberries and pansies. They are light, adorable and enticing.
130gr ground almonds
225gr icing sugar
115gr egg whites, aged overnight
60gr caster sugar
For the white chocolate filling:
250gr whipping cream
115gr white chocolate button
1 gelatine leave
Mix the ground almonds and icing sugar together in a bowl then sift through. Set aside.
In a large clean, dry bowl, whip egg whites on medium speed until foamy. Increase the speed and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.
With a flexible spatula, gently fold in the icing sugar and ground almonds into the egg whites. The mixture should be shiny and smooth.
Fit a piping bag with a 1 cm round tip. Pipe the mixture into 3cm diameter circles onto baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
Bake, in a 140°C oven for 15 minutes. Open the oven door every 5 minutes for 20 seconds to stop humidity from building up.
Remove macarons’ from oven and transfer on the baking sheet to a cooling rack. When completely cool, gently slide a metal spatula underneath to remove from the parchment. The macarons can be stored in an airtight container for two days, or frozen.
White chocolate filling:
Soak the gelatine leaf in cold water for at least 4 minutes.
Place the white chocolate into a heatproof bowl. In a deep pan bring the cream to a boil. Pour the cream over the chocolate and stir well. Add the gelatine. Stir continuously until the chocolate and the gelatine are completely dissolved. Refrigerate until ready to use.
Sandwich the macarons’ with chocolate filling and enjoy!
Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623