Ivan Vautier and Isigny Sainte-Mère, a perfect partnership between kitchen and creamery.
At one extreme there are imposed marriages and marketing partnerships, while at the other there are obvious partnerships which were obviously meant to happen.
Ivan Vautier chef étoilé au Michelin www.restaurant-le-pressoir.com
Miniature macaroons with Isigny Camembert and truffles
Makes about 50 (small) macaroons
Preparation time: 25 min - Cooking time: 7 min
© Isigny Ste Mère
This recipe has been developed with Isigny Sainte-Mère products.
Method:
Macaroons
In one bowl, lightly fold the ground almond, icing sugar into 60g of whipped egg white.
Then make an Italian meringue with the other 60g whipped egg whites. Boil up 75g of water with 250g of granulated sugar: use a sugar thermometer and boil the mixture to 120 degrees C. Pour it over the egg whites and keep beating until it cools. When the Italian meringue has cooled off, stop the egg whisk and fold the meringue gently, a small bit at a time, with the first ground almond mixture.
With a forcing bag, pipe out small macaroons. Leave them 20 minutes to form a skin and put them in a hot oven at 170°C for seven minutes.
The Camembert cream
Put all the ingredients except the butter in a pan and bring to the boil. Blend. Put the mixture through a sieve and add the butter in little pieces, before putting aside to cool.
If this part is done in advance, the truffle has time to develop its full potential. To decorate the macaroons, take one macaroon, pipe a little Camembert cream on it, place a shaving of truffle, followed by a bit more Camembert cream and a second macaroon.
Tips:
Serve as a plate of dainty aperitif mouthfuls.
