Apricot Macaron Pastries

⏳ Time

45 minutes 40 minutes

🥕 Ingredients

🍽️ Servings

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 - 3.5 oz
Sugar - 5.3 oz
Powdered Sugar - 3.5 oz
Almond - 3.5 oz
Red Food Coloring - to taste
Pitted Wild Apricots - 7.1 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.