Dessert Trio Recipe
An indulgent selection of delicate macarons, chocolate-coated almonds, and hand-crafted pâtes de fruits.
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Ingredients
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Delicate Macarons (about 24 macarons / 12 sandwich cookies)
Chocolate-Coated Almonds (about 2 cups finished)
Pâtes de Fruits (about 24 pieces, assorted flavors)
Method
Delicate Macarons (shells and buttercream filling)
- 1
Prepare dry ingredients
Sift the almond flour and 1.5 cups powdered sugar together at least twice into a large bowl to remove lumps and fully combine. Discard any large bits left in the sifter. Set aside.
- 2
Whip egg whites
Place the 4 room-temperature egg whites in the bowl of a stand mixer (or large clean bowl) with the whisk attachment. Add 1/4 tsp cream of tartar and 1 tsp fine sea salt. Whisk on medium speed until foamy. Gradually add 1/2 cup granulated sugar in three additions while increasing speed to high. Whisk until glossy stiff peaks form (when you lift the whisk, peaks should hold and slightly curl). If using food coloring, add during the last 10–20 seconds of whipping.
- 3
Macaronage (folding)
Add half of the sifted almond/powdered sugar mixture to the meringue and fold gently with a spatula to start deflating. Add the remaining dry mix and fold using a figure-eight motion, scraping the bowl, until the batter flows like lava and a ribbon falls from the spatula and settles back into the batter in about 10–15 seconds. Do not over-fold or under-fold.
- 4
Pipe and rest
Fit a piping bag with a 1/2-inch plain round tip and fill with batter. Pipe 1.5-inch rounds onto silicone mats or parchment-lined baking sheets spaced 1 inch apart. Tap the baking sheet firmly on the counter 2–3 times to release air bubbles. Let the piped macarons rest at room temperature for 30–60 minutes, until a thin dry skin forms on top (touch lightly — it should not stick to your finger).
- 5
Bake
Preheat oven to 300°F (150°C). Bake one tray at a time on the middle rack for 14–16 minutes, rotating halfway if your oven is uneven. Shells are done when they have risen feet and do not wobble; centers should be set. Let cool completely on the sheet before removing.
- 6
Prepare buttercream
Beat 3/4 cup unsalted butter at room temperature until smooth and pale. Gradually add 1.5 cups powdered sugar, beating low until incorporated, then increase speed and add 1 tbsp heavy cream, 1 tsp vanilla extract, and 1/8 tsp salt. Beat until light and fluffy, about 2–3 minutes. Adjust consistency with a little more cream or powdered sugar as needed.
- 7
Assemble
Pair shells of similar size. Pipe a small dollop (about 1 teaspoon) of buttercream onto one shell and sandwich with its partner, gently pressing to spread filling to the edge. Store assembled macarons in an airtight container in the refrigerator for 24 hours for best texture (bring to room temperature before serving).
Chocolate-Coated Almonds
- 8
Toast and candy the almonds (optional for crunch and shine)
Preheat oven to 350°F (175°C). Spread 2 cups raw almonds on a baking sheet and toast for 8–10 minutes until fragrant. In a medium skillet over medium heat, combine 1/4 cup granulated sugar and 2 tbs water. Melt until a light amber sugar syrup forms. Add toasted almonds, stirring quickly to coat evenly. Sprinkle 1/4 tsp fine sea salt and continue stirring for 30 seconds. Remove almonds to a parchment-lined sheet to cool and separate into individual pieces. Allow to harden completely.
- 9
Temper or melt chocolate
Chop 8 oz dark chocolate finely. Use a double-boiler or microwave-safe bowl. For microwave: heat in 20–30 second bursts at 50% power, stirring between bursts, until nearly melted. Stir to finish melting. If chocolate is too thick for dipping, stir in up to 1 tsp coconut or neutral oil to loosen. For best snap and shine, temper the chocolate using a seed tempering method: melt two-thirds of chocolate to 115°F (46°C), add remaining chopped chocolate to seed and cool to 82°F (28°C), then gently reheat to 88–90°F (31–32°C) before dipping.
- 10
Coat almonds
Using a fork or dipping tool, dip each candied/toasted almond into the melted chocolate to coat completely. Lift and let excess chocolate drip back into the bowl, then place on parchment. Work quickly to avoid bloom; if needed keep chocolate at working temperature (88–90°F tempered or warm in double-boiler off heat).
- 11
Set and store
Allow chocolate-coated almonds to set at room temperature until firm (about 30–60 minutes) or refrigerate briefly (10–15 minutes) to speed set. Store in an airtight container at cool room temperature for up to 1 week or in the refrigerator for longer storage (chill can cause some condensation when returned to room temp).
Pâtes de Fruits
- 12
Prepare fruit and pectin
Strain 2 cups fruit puree through a fine sieve to remove seeds/skins if necessary. In a small bowl, whisk 2 tbs water into 3 tbs pectin until smooth and lump-free (this prevents clumps when adding to hot puree).
- 13
Cook to gel point
Combine the fruit puree and 2 cups granulated sugar in a heavy-bottomed saucepan over medium heat. Stir until sugar dissolves, then bring to a boil. When the mixture is simmering, whisk in the pectin mixture and continue boiling steadily. Add 2 tbs lemon juice. Use a candy thermometer and cook until mixture reaches 225–225.5°F (107–108°C) — this is the typical gel point for pectin-based pâtes de fruits. Stir frequently to prevent scorching.
- 14
Set in mold
When the mixture reaches the correct temperature and is glossy and thick, remove from heat. Pour into a lightly oiled or parchment-lined shallow 8x8-inch pan (or silicone molds) to a depth of about 1/2 inch. Smooth the surface. Let cool at room temperature until fully set, about 6–8 hours or overnight.
- 15
Cut and coat
Once set, invert onto a cutting board if needed and cut into 1-inch squares. Toss the cut pieces in the additional 1/2 cup granulated sugar to coat evenly, shaking off excess. For a finer finish, roll edges in sugar and press gently so the sugar adheres.
- 16
Store
Store pâtes de fruits in an airtight container separated by parchment between layers at room temperature for up to 2 weeks. If humidity is high, keep in a cool, dry place or refrigerate briefly (bring back to room temperature before serving).