Fig Macarons with Fig Compote
Recipe by Chef Sylvain - Long live pastry!
Delicate orange-colored macarons filled with a compote of dried figs and apple juice. The recipe follows classic macaron techniques, with egg whites aged 24 h, a glossy meringue and a rest before baking to achieve a smooth shell and a moist interior.
MediumFrenchServes 12
Printable version with shopping checklist
Source Video
59m
Prep
13m
Cook
10m
Cleanup
1h 22m
Total
Cost Breakdown
Total cost:$9.03
Per serving:$0.75
Critical Success Points
- • Age the egg whites 24 h before use
- • Achieve firm and glossy peaks when whipping the whites
- • Macaronage until the glossy ribbon stage
- • Rest for 15 minutes before baking
- • Monitor baking at 160 °C to avoid overbaking
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Be careful with the blender blades when blending the figs.
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