Mignardise Recipe
Lemon Macaron, Mocha Truffle, Yuzu Strawberry Pate De Fruit
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Ingredients
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Lemon Macaron
Mocha Truffle
Yuzu Strawberry Pate De Fruit
Method
Lemon Macaron
- 1
Prepare the Macaron Batter
In a bowl, sift together almond flour and powdered sugar. In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar until stiff peaks form. Gently fold the dry ingredients into the egg whites, then add lemon juice, lemon zest, and food coloring. Mix until combined.
- 2
Pipe and Bake
Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet. Let them rest for about 30 minutes until a skin forms. Preheat your oven to 300°F (150°C) and bake for 15-20 minutes. Let cool.
- 3
Mocha Truffle
- 4
Melt the Chocolate
Chop dark chocolate and place it in a heatproof bowl. Heat heavy cream until just boiling, then pour over the chocolate. Let sit for a few minutes, then stir until smooth.
- 5
Add Coffee and Chill
Stir in espresso and vanilla extract. Let the mixture cool to room temperature, then refrigerate until firm (about 1-2 hours).
- 6
Form the Truffles
Once firm, scoop out small amounts and roll into balls. Roll each ball in cocoa powder to coat.
Yuzu Strawberry Pate De Fruit
- 7
Prepare the Mixture
In a saucepan, combine strawberry puree, yuzu juice, and lemon juice. Heat gently until warm.
- 8
Add Sugar and Pectin
Stir in granulated sugar and pectin. Bring to a boil, stirring constantly, until it reaches 220°F (104°C).
- 9
Set and Cut
Pour the mixture into a lined dish and allow to set at room temperature for several hours or until firm. Cut into squares and dust with sugar.
