Macarons aux spéculos

In Europe
a special guest at significant moments

Recipe: Macaroons With Spéculos Biscuits

Ingredients for 30 macaroons:

150 g ground almonds
210 g icing sugar
30 g caster sugar
3 egg whites
3 drops of brown food colouring
10 spéculos biscuits

For the topping
100 ml milk
1 egg
10 g cornflour
20 g La Perruche cassonade
100 g butter
80 g spéculos biscuits


Preparation of the shells:
Preheat the oven to 160°C (gas mark 5). Beat the egg whites till stiff, add the caster sugar and whip until thick. Add the food colouring. Mix the ground almonds and the icing sugar. Gently fold this into the egg whites, lifting up the mixture with a spatula.
Using a piping bag, form circles 3 cm in diameter on a tray covered with baking paper. Leave the shells at room temperature for 15 minutes, then sprinkle them with biscuit crumbs and place in the oven for 15 minutes. Allow to cool before removing them from the paper.

Preparation of the topping:
Mix the egg and the cassonade until white, then add the cornflour. Bring the milk to the boil then pour it in, mixing well.
Add the ground spéculos biscuits. Allow to thicken on a gentle heat, then allow to cool. Whip the butter with an electric beater to soften it and add gradually to the cream. Use a piping bag to fill the macaroons and store in a cool place for 24 hours.

Tip from the chef:
For the macaroons, the whites need to be very stiff. Keep the egg whites in the refrigerator for 2–3 days and bring them out an hour before to let them adjust to room temperature.

In Latin America