Praline macaron

Macaron praliné


Praline macarons filled with praline butter cream

For the shells
150g almond powder
150g icing sugar
55g egg white
40ml water
150g caster sugar
55g egg white
Brown colouring

Pour the water and caster sugar into a saucepan. Heat this mixture to a temperature of 118°C. Mix the almond powder and icing sugar. Add the 55g of egg whites and mix. Start whipping the remaining 55g of egg whites in the bowl of the food processor when the water and sugar mixture reaches 100°C. Pour the 118°C syrup over the egg whites and mix until the egg whites are lukewarm. Add a little brown dye. Pour the egg whites in two or three batches over the powders. Poach the shells and leave to crust for 30 minutes. Bake at 150°C for 14 to 15 minutes.

For the butter cream
80g sugar
30g water
50g egg whites

Heat the water and sugar in a saucepan to 118°C. Start beating the egg whites until stiff. When the temperature of the syrup is reached, pour over the egg whites and continue beating until the meringue has cooled. Set aside.
4 yolks
190g caster sugar
80g water
200g of butter
75g praline
Heat the water and sugar in a saucepan to 118°C. Whisk the egg yolks with a mixer. Pour the syrup over them while whisking. Continue until the mixture turns white. Gradually add the softened butter. Finally add the meringue and then the praline.