Bitter orange macaroon

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. 8 Macaron base


    • Icing sugar - 175 g
    • Almond powder - 140 g
    • Egg white - 110 g
    • Caster sugar - 75 g
    • Egg white (powder) - 2 g
    • Green tea - 10 g

    Sieve the icing sugar and the powdered almonds, whisk the egg whites and add sugar, whisking for a further 5 minutes until stiff. Mix all ingredients together taking care to mix gently but thoroughly. Pipe with an 8mm diameter nozzle. Sprinkle with green tea, leave to set up for 10 minutes. Bake in a fan oven at 150°C for 7 minutes.

  2. 9 Bitter orange jam


    • Frozen fruit purée : Orange and Bitter Orange - 400 g
    • Frozen fruit purée, sugar added : Pear - 300 g
    • Bitter orange macaroon > Etape > produits - 100 g
    • Sugar - 50 g
    • pectin NH - 6 g
    • Sugar - 500 g
    • Glucose - 180 g

    Heat the purees with the sugar* (and the pectin), in a pan. Add first 50g of sugar with the pectin, and afterwards 500g with the glucose.
    Bring to the boil (add the glucose if necessary).
    Cook at 103-104°C until a jam texture is obtained (72°Brix on the refractometer) then add the semi-candied sticks.
    Cool and adjust the texture, if necessary adding a little syrup or water.

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