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Macaroon Finger with orange and vanilla flavoured

Macaroon Finger with orange and vanilla flavoured
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Preparation time 50 min

Difficulty 122

What you need

Macaroon batter (total weight: 33½ oz):

  • 8 oz ground almonds
  • 9 oz icing sugar
  • 3 oz egg whites
  • 7½ oz sugar
  • 2 oz water
  • 3½ oz egg whites
  • ½ tsp. powdered egg whites


White chocolate strips:

  • 6½ oz white couverture
  • 1 vanilla bean


Grand Marnier® orange preserve:

  • 10 oz orange marmalade
  • 3½ oz Grand Marnier® Cordon Rouge liqueur


Decoration:

  • 10 oz white couverture
  • 1 oz cocoa butter

How to make it

  • Sift the icing sugar and ground almonds together twice.
  • Heat the sugar and water to 118° C and add to the warmed and lightly beaten 100 g of egg whites and powdered whites.
  • Combine the 90 g of raw egg whites with the icing sugar and ground almond mixture and stir into the meringue. Work the mixture until shiny.
  • Place template on a Silpat mat and pour in 300 g of batter and spread out.
  • Bake on a sheet at in a ventilated oven at 170°C for 6 min.
  • Transfer to a cooling rack and let cool.

  • Temper the couverture.
  • Add the seeds scraped from the vanilla bean and the bean itself and spread thinly onto a plastic sheet.
  • As soon as the couverture has hardened, cut into 10 x 2 cm strips.

  • Heat the orange marmalade and stir in the liqueur.
  • Let cool.

  • Combine and temper.

  • Assembly:
  • Fill one half of the macaroon with the orange preserve (6 g).
  • Top with a chocolate strip and cover with another macaroon half.
  • Dip the base of the Finger Macaroon into the white chocolate.
  • Let harden.

Pairing association

Grand Café Latte

Grand Café Latte

Bartender's tip

If you have a coffee machine with a steam nozzle, use it to heat the milk and spoon the foam delicately atop the coffee. For thick, unctuous foam, use whole milk rather than skimmed.

Grand Marnier® takes this unctuous coffee to new heights with its subtly oaked, vanilla notes of cognac and orange flavour.

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