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Do you want to surprise your guests at the end of the dinner? Then offer them snack desserts. These are small, affordable creations that can be shared.This makes selling a digestif or coffee extra easy.

Ingredients

300gFlaked almonds
110gEgg white
300gPowdered sugar
300gSugar
optional powder food coloring
75gWater

125gMilk
7gAgar
400gWhipped cream
170gDark chocolate
35gEgg yolk

20gSugar
200gMango puree
1gelatin sheet
2gAgar

Preparation

  • First make the broyage by blending the sliced almonds finely.
  • Then add the powdered sugar in 3 equal parts and blend finely.
  • Do not add all the powdered sugar at once, or the broyage will not be fine enough. The mixture is so light and fine that it does not need to be sifted.
  • Add 110 grams of egg white to the broyage and fold through completely.
  • Add coloring if desired. Note that the batter will lighten a bit when the meringue is added.
  • Make the meringue by heating the sugar and water in a pan to exactly 118°C.
  • Meanwhile, whip 110 grams of egg whites in the stand mixer.
  • Set the mixer to low and add the sugar water drop by drop.
  • Whip the meringue until it is about 45°C. The egg white visibly cools: it becomes firmer.
  • Now add 1/3 of the meringue to the broyage and mix it thoroughly with a spatula. Don't be afraid to break the egg white cells!
  • Add the rest of the meringue and make sure the mixture is well combined. Is the mixture still too thick? Keep mixing until it has the right consistency (when you pipe the batter, the 'peak' disappears after a few seconds).
  • Put the batter in a piping bag and pipe nice rounds: hold the bag straight, pipe a round, stop piping, and only then pull the bag away.
  • Bake the macarons at 120ºC for about 30 minutes.

  • Mix agar+ with the whipped cream, milk, and egg yolk and heat while stirring to 80°C.
  • Add the dark chocolate and fold in well.
  • Chill and let rest overnight.

  • Bring the mango purée to a boil with the sugar and agar.
  • Remove from the heat and stir in the soaked gelatin.
  • Pour out onto a baking tray and chill.

  • Pipe the chocolate ganache onto the macaron.
  • Cut a slice of 'cheese' from the mango jelly and place it on the chocolate ganache.
  • On top, add a slice of raspberry or strawberry, a bit of honey cress, and then another macaron.