Jardin Potager Macarons
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A cocktail-inspired macaron featuring fresh flavors of green apple, cucumber, mint, and arugula, accented with white rum, tequila, and lime.
Jardin Potager Macarons
UnknownA cocktail-inspired macaron featuring fresh flavors of green apple, cucumber, mint, and arugula, accented with white rum, tequila, and lime.
Chef's Tips
Prepare the decoration and juice two days ahead.
Allow the macarons to mature in the fridge for 24 hours before serving.
Use a thermometer to ensure the sugar syrup reaches exactly 118°C.
Use a centrifuge or a juicer to extract the fresh juices quickly.
Tools Used
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Ingredients
Decoration
Potager Juice
Garden Potager Cream
Green Macaron Shells
Instructions
Prepare Decoration and Juice (2 Days Ahead)
- 1
Crumble Gavottes into a bowl and sprinkle with green shimmering powder. Mix gently and spread out to dry overnight at room temperature.
- 2
Peel and core the apples and cucumbers. Juice them separately to obtain 300g of apple juice and 200g of cucumber juice.
- 3
Blend the apple puree with lime zest, mint leaves, and arugula. Add the lime juice, cucumber juice, white rum, and tequila. Blend and bring to a boil.
Make Garden Potager Cream
- 1
Melt cocoa butter in a bain-marie or microwave. Add finely chopped white chocolate and mix.
- 2
Gradually incorporate the hot potager juice in three additions, stirring from the center outward.
- 3
Add yogurt powder and blend until smooth. Cover with cling film and refrigerate overnight.
Prepare Green Macaron Shells
- 1
Sift powdered sugar and almond flour together.
- 2
Mix the green food coloring into 110g of egg whites, then combine with the sifted dry ingredients without stirring.
- 3
Boil mineral water and granulated sugar to 118°C. When the syrup reaches 115°C, start whipping the other 110g of egg whites.
- 4
Pour the cooked syrup over the whipped whites and beat until the meringue cools to 50°C.
- 5
Fold the meringue into the almond mixture, deflating slightly.
- 6
Pipe 3.5 cm rounds onto parchment-lined baking sheets, spacing them 2 cm apart.
- 7
Tap trays to spread the batter and sprinkle with colored Gavottes. Let them dry at room temperature for at least 30 minutes.
- 8
Preheat convection oven to 180°C and bake for 12 minutes, opening the oven twice briefly to release steam.
Assemble the Macarons
- 1
Pipe the chilled potager cream onto half of the shells.
- 2
Top with the remaining shells and press gently.
- 3
Refrigerate the assembled macarons for 24 hours. Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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