Ingredients:
2 ounces egg whites
1/2 ounce sugar
3 ounces icing sugar
3 ounces almond powder
Red color as needed
Rose water as needed
Dash of Fleur de sel
Procedure:
Whip the egg whites and add in the 2 ounces of sugar. When the egg whites reach snow point, add in the rest of the ingredients. Pipe 3/4 -inch diameter and spray a little of fleur de sel and bake at 250°C for 5 minutes. Then change to another oven at 180°C until set. When removing the macaroons from the oven, place a small amount of water under the paper to provoke steam (it is easier to remove the macaroons and the bottom stays soft). Then load the macaroons with the filling made of almond paste, butter and lychee puree.
Restaurant: Celebrity Cruises
Recipe Type: Authentic
Submitted By: Chef Jacques Van Staden
Recipe Author: Chef Jacques Van Staden, Vice President, Culinary Operations of Celebrity Cruises
Source: http://www.beyondships.com/files/Celebrity_Consetellation_Ocean_Liners_Restaurant
_Les_Petits_Desserts_de_l_Ocean_Liners_for_Two.pdf
1/2 ounce sugar
3 ounces icing sugar
3 ounces almond powder
Red color as needed
Rose water as needed
Dash of Fleur de sel
Procedure:
Whip the egg whites and add in the 2 ounces of sugar. When the egg whites reach snow point, add in the rest of the ingredients. Pipe 3/4 -inch diameter and spray a little of fleur de sel and bake at 250°C for 5 minutes. Then change to another oven at 180°C until set. When removing the macaroons from the oven, place a small amount of water under the paper to provoke steam (it is easier to remove the macaroons and the bottom stays soft). Then load the macaroons with the filling made of almond paste, butter and lychee puree.
Restaurant: Celebrity Cruises
Recipe Type: Authentic
Submitted By: Chef Jacques Van Staden
Recipe Author: Chef Jacques Van Staden, Vice President, Culinary Operations of Celebrity Cruises
Source: http://www.beyondships.com/files/Celebrity_Consetellation_Ocean_Liners_Restaurant
_Les_Petits_Desserts_de_l_Ocean_Liners_for_Two.pdf