Ingredients
Macarons
Si ed tant pour tant 900 g
(equal parts ground almonds + icing sugar)
Egg whites 165 g
Caster sugar 450 g
Water 110 g
Egg whites 165 g
Powdered egg white 2 g
Natural strawberry red colouring
Strawberry ice cream
(makes 2695g)
Whole milk (1 litre) 1036 g
Powdered skimmed milk 127 g
Crème fraîche (35% fat) 550 g
Sugar 270 g
Combined stabiliser for ice cream 10 g
Invert sugar 54 g
Glucose powder DE 36/39 108 g
Léonce Blanc trawberry purée 540 g
Fruity pear sorbet
(makes 1535g)
Eau 270 g
Sucre semoule 140 g
Stabilisant pour sorbet 5 g
Glucose atomisé 100 g
Purée de poire Léonce Blanc 1 kg
Purée de citron Léonce Blanc 20 g
Preparation
Macarons
Combine and sift the tant pour tant mixture.
Put the caster sugar in a saucepan with the water and cook over a low heat.
When the sugar is at 114°C, start beating the egg whites in a mixer bowl with the powdered egg white at medium speed keeping them soft.
When the sugar reaches 118°C, remove from the heat and pour over
the whites in the mixer bowl with the machine on.
Add the red colouring. Stop the mixer at 50°C.
Fold in the tant pour tant mixture and the remaining egg whites.
Combine and work the mixture as little as possible.
Pipe onto a tray covered with baking paper using a plain no. 8 nozzle.
Pipe single macarons 8cm in diameter. Leave the dough to crust if it seems too soft.
Bake at 170°C for 12 to 16 minutes, in a fan oven. Adapt the time to
your oven. Remove from the oven. Turn the macarons over on a rack and remove the baking paper.
Strawberry ice cream
Defrost the strawberry purée the day before at 4°C.
Combine the sugar and the stabiliser, mix well, then add the glucose powder. Mix well.
Put the whole milk in a pasteuriser or a saucepan over a low heat.
At 25°C, add the milk powder. Mix well.
At 35°C, add the crème fraîche. Mix well.
At 45°C, add the invert sugar then the sugar, stabiliser and glucose
mixture. Mix well.
Heat to 85°C for 3 minutes, then cool quickly to 4°C.
Blend and leave the mixture for at least 4 hours and no more than 16 hours.
Before churning, add the defrosted Léonce Blanc strawberry purée and blend well. Turn out and freeze.
Fruity pear sorbet
Defrost the pear purée the day before at 4°C.
Combine the sugar and the stabiliser, mix well, then add the glucose powder. Mix well.
Put the water in a pasteuriser or a saucepan then at 45°C add the mixture (sugar/stabiliser/powdered glucose).
Mix well then pasteurise at 85°C for 3 minutes.
Cool as quickly as possible to 4°C then blend well.
Refrigerate for at least 4 hours and no more than 16 hours.
Before churning, add the Léonce Blanc pear purée and blend.
Immediately after churning, turn out and freeze.
Assembly
Using a clock stencil, decorate half the macarons with the spray gun.
In a frozen mixing bowl, use an ice cream spatula to combine the strawberry ice cream and the pear sorbet keeping both products clearly visible through the marbling.
On a chilled tray covered with guitar sheets, use the ice cream mixture to create circles 8cm in diameter and 1.5cm high. Smooth and freeze immediately. On the undecorated upturned macarons, put a dot of ice cream and then a circle of marbled ice cream. Top with a dot of ice cream and cover with the decorated macarons. Freeze.