Aprikosentartelettes à la Macaron

Ingredients

Directions

1. 1

   For the macarons, draw about 12 circles (6.5 cm Ø each) on two sheets of baking paper. Turn the paper over and place it on the trays. Grind the almonds finer with 60 g icing sugar in the universal chopper. Beat the egg white with 1 pinch of salt until stiff, sieve 100 g icing sugar and stir in by the spoonful.

2. 2

   Beat for approx. 5 minutes until thick and frothy. Stir in turmeric (or food colouring). Fold almond sugar in 2 portions with a dough scraper into the yellow egg white mixture. Pour into a piping bag with a perforated spout (approx. 12 mm).

3. 3

   Squirt dots onto the drawn circles. Leave to dry for about 30 minutes.

4. 4

   Preheat oven (electric cooker: 140 °C/circulating air: 120 °C/gas: see manufacturer). Bake macarons in the hot oven for approx. 25 minutes one after the other. Take them out and let them cool down on the tray.

5. 5

   Wash the apricots, halve them, stone them and cut them into small pieces, except for about 3 pieces for decoration. Caramelise the sugar. Add apricot pieces and lemon juice. Simmer while stirring until the caramel dissolves again and the apricots crumble.

6. 6

   Pass through a sieve while still hot. Let it cool down.

7. 7

   For the cream, whisk butter and 1 tablespoon icing sugar with the whisk of the mixer for about 4 minutes until foamy. Stir in 100 g apricot-caramel sauce by the spoonful. Pour into a piping bag with a perforated or star-shaped spout and squirt onto the smooth underside of the macarons.

8. 8

   Cut the remaining apricots into thin slices. Spread decoratively on the cream. Serve the rest of the apricot-caramel sauce with it.