Macaronnade with red fruits and tagada cream
Delicious macarons shells with cream strawberry sweets.
You can keep the shells in an airtight container in the freezer. Achieve cream Tagada yesterday and then put in the refrigerator. Whipped the cream at the moment who will served it. Ideally using seasonal fruits. Ideally, prepare the Beaumé syrup yesterday.
Ingredients
Recipe for 12 personnesFor the macaron dough
For the tagada cream
For the red fruits
For the coulis
Preparation time: 40.00 min
Preheat your four at 295.00 °F
- Preparation for the macaron dough
Blend in food processor almond powder and icing sugar and then put everything through a sieve. Using an electric mixer, beat the egg whites and add sugar gradually. Whisk until the peaks are firm and formed the brilliant meringue. Add the dye to the last moment. Mix your meringue powder, crushing out your device (macaroner) until the desired consistency. Form the macaroons on a baking sheet lined with parchment paper using a pastry bag. Bake for about 12 to 14 minutes.
- Preparation for the tagada cream
In a saucepan, bring to a boil Tagada strawberries and cream. Using a whisk mix so as to dissolve all the strawberries. Off the heat add the rehydrated gelatin and mix well.
- Preparation for the coulis
Mix the puree with the syrup and lemon juice.
You can keep the shells in an airtight container in the freezer. Achieve cream Tagada yesterday and then put in the refrigerator. Whipped the cream at the moment who will served it. Ideally using seasonal fruits. Ideally, prepare the Beaumé syrup yesterday.