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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

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Source Video
59m
Prep
13m
Cook
10m
Cleanup
1h 22m
Total

Cost Breakdown

$9.03
Total cost
$0.75
Per serving

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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