MACAROONS SHELLS BY TANGUY MAKSUD

Tanguy Maksud is a young apprentice in the Brevet des Métiers de Pâtissier, Glacier, Chocolatier et Confiseur at the CFA in Versailles, Chamber of Trades and Crafts of Yvelines . He is dedicated to vegan pastry.

 

Here is his recipe for macaroon shells made with YUMGO White! Thank you !

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PREPARATION
FOR 80 SHELLS
 
MARZIPAN INGREDIENTS
  • YUMGO White     55 gr

  • Icing sugar        150 gr

  • Almond powder 150 gr

 

ITALIAN MERINGUE INGREDIENTS
  • YUMGO White      55 gr

  • Semolina sugar  150 gr

  • Water                   40 gr

  • Cream of tartar      3 gr

  • Colorant (optional) QS

 

MARZIPAN STEPS
  • Roast the almond powder at Roast the almond powder at 150 ° C for 10 minutes.

  • Once cooled, mix together 10 seconds icing sugar and almond powder.

  • Sift and set aside.

 
ITALIAN MERINGUE STEPS
  • In a pastry robot, beat YUMGO White with the cream of tartar to the stiff, with the higher speed.

  • In a saucepan, put the water and the caster sugar.

  • Bake up to 121 ° C then pour over the firm YUMGO White. Let run until full cooling by reducing the speed gradually.

 
MACAROONS
  • Once the meringue has cooled, take up the amount for both icing sugar / almond powder.

  • Add the other part of YUMGO White (55 gr) and a meringue horn.

  • Mix quickly to obtain it's homogeneous. Then incorporate the rest of the meringue more delicately, then crush and smooth the preparation with a spatula, making it drop slightly to form a ribbon

  • Poach on silpain, let crust minimum 30 minutes then cook at 120 ° C for 30 minutes.​

It is necessary to turn the plate every 7 minutes in order to have a flange regular all around the macaroon.