Fig Macarons
The history of macarons began in France, and since then they have spread all over the world. The fig cream version is a truly special dessert, combining the rich taste of figs and the creaminess of white chocolate. These macarons are an ideal choice for fruit lovers who crave something unique and sweet. Fig macarons are best if allowed to rest for an hour or two, so the flavors can meld together and the sweetness is truly harmonious.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture through a fine-mesh sieve to remove any lumps.
3
In a mixing bowl, begin whipping the egg whites until foamy. Gradually add the granulated sugar. Continue whipping until stiff peaks form and the meringue is glossy.
4
Gently fold the almond flour-powdered sugar mixture into the whipped egg whites. Be careful not to overmix, as this will deflate the meringue.
5
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper to create the macarons.
6
Let the macarons rest at room temperature for 30-60 minutes, allowing a thin skin to form on the surface.
7
Preheat the oven to 300°F (150°C) convection. Bake the macarons for 12-15 minutes, or until their bases easily release from the parchment paper.
8
For the fig cream filling, puree the fresh figs and strain them through a fine-mesh sieve to remove the seeds. Melt the white chocolate over a double boiler, then mix it with the butter, heavy cream, and pureed figs.
9
Stir the fig cream until smooth, then let it cool completely.
10
Fill the cooled macaron shells with the fig cream, then sandwich them together with another macaron shell.
11
Let the finished macarons rest for one to two hours to allow the flavors to meld.
