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Macaronnade with red fruits and tagada cream

Delicious macarons shells with cream strawberry sweets.

L'idée déco

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 personnes

For the macaron dough

110 Gr

Almond powder

225 Gr

Icing sugar

120 Gr

Egg white

50 Gr

Sugar

1 Drop(s)

Red food coloring

1 Pinch(es)

Red sugar

For the tagada cream

70 Gr

Tagada strawberries

500 Ml

Cream 35%

2 Leaf(ves)

Gelatin

For the red fruits

1 Tray(s)

Raspberries

1 Tray(s)

Blackberries

1 Tray(s)

Blueberry

1 Tray(s)

Strawberry

For the coulis

200 Gr

Strawberry in purée

20 Gr

Baumé syrup

1 Unit(s)

Lemon juice

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.

Cooking schedule