Almond-strawberry-orange blossom Macaroon

Préparation

1. Blend the sugar to turn it into icing sugar. And finely blend the almonds and sift them with the icing sugar.

2. Beat the egg whites with a small drizzle of lemon juice.

3. Gradually stir in the almond sugar mixture in three steps while adding the orange essential oil (mix with the spatula so as not to break the snow eggs).

4. Shape the macaroons on a sheet of baking paper with a pastry bag and a plain tip of 6 to 8 mm and let it crust for a few hours in a dry place.

5. Bake on a hot baking sheet and cook for about 9 to 11 minutes at 150°C depending on the size of the macaroons.

6. For the ganache, blend the tofu with the jam, almond spread, orange blossom and the necessary amount of soy milk to obtain a smooth and creamy consistency.

7. Once they cooled down, garnish the macaroons with the ganache.

8. Wash and vertically cut each strawberry into 4 pieces. Put a piece of strawberry in the middle of the ganache when you’re building the macaroons.