Fig Macarons with Fig Compote

Ingredients

• 110 g Egg whites (Separate whites from yolks, let rest at room temperature for 24 h before use)
• 110 g Caster sugar (Divided into two equal parts)
• 100 g Almond powder (Must be very fine and dry)
• 100 g Powdered sugar (Sift together with almond powder)
• 5 g Gingerbread spices (Blend of cinnamon, ginger, nutmeg, clove)
• 2 g Orange powder food coloring (Add gradually until a vivid color is obtained)
• 150 g Pitted dried figs (Remove hard parts, cut in half)
• 90 ml Apple juice (Divided into 2/3 then the rest after checking consistency)

Instructions

1. Prepare the egg whites

   Separate whites from yolks, place them in the mixer bowl and let rest at room temperature for 24 h before starting the recipe.

   Time: PT0M

2. First whip of the whites

   Set the mixer to low speed, whisk the whites until they form a light foam, without incorporating too much air.

   Time: PT5M

3. Add the first half of the sugar

   Pour 55 g of caster sugar while continuing to whisk on low speed until soft peaks form.

   Time: PT12M

4. Sift the dry ingredients

   In a large bowl, sift the almond powder, powdered sugar and gingerbread spices using a fine sieve. Mix to obtain a homogeneous powder.

   Time: PT2M

5. Incorporate the remaining sugar

   Add the remaining 55 g of sugar to the whipped whites, increase the mixer speed and whisk until the sugar is fully dissolved and the meringue becomes glossy.

   Time: PT3M

6. Color the meringue

   Gradually incorporate the orange powder food coloring, whisking gently until a vivid and uniform orange color is achieved.

   Time: PT1M

7. Macaronage

   Pour the colored meringue onto the dry mixture, then using a silicone spatula, fold and lift the batter in circular motions until it becomes glossy and forms a ribbon that falls slowly.

   Time: PT5M

8. Piping the shells

   Fill a piping bag fitted with a medium tip with the batter, form small regular mounds (about 3 cm in diameter) on a parchment-lined tray.

   Time: PT5M

9. Rest before baking

   Let the shells rest at room temperature for 15 minutes so a thin crust forms on the surface.

   Time: PT15M

10. Baking

    Place the tray in the preheated oven at 160 °C and bake for 13 minutes. Monitor the baking: the shells should be firm to the touch but not colored.

    Time: PT13M

    Temperature: 160°C

11. Cooling the shells

    Remove the tray from the oven, wait 30 seconds, then gently peel off the shells and place them on a rack to cool completely.

    Time: PT1M

12. Prepare the fig compote

    Remove the hard parts of the dried figs, cut them in half, place them in the blender bowl, add 60 ml of apple juice (2/3) and blend until a smooth texture is achieved. Check the consistency, then add the remaining 30 ml of juice to adjust softness.

    Time: PT5M

13. Assemble the macarons

    Fill a new piping bag fitted with a large tip with the fig compote. Place a small spoonful of compote on half of the shells, then cover with a second shell to form a sandwich.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

4 g

Fiber

2 g