Macarons with figs and Le Gruyère AOP
For about 40 Macarons
200 g Le Gruyère AOP, very finely grated
200 g dried figs
20 g of sugar
15 g of butter
15 g cream
300 g of white chocolate, chopped
Juice of a half lemon
220 g of sugar
55 ml of water
90 g of stiff egg white, not too firm beaten
80 g of egg white
275 g powdered sugar, sieved
275 g ground almonds, sieved
1 egg white = 30 g
Soak the figs in water for 24 hours. Puree them and add the sugar. In a small saucepan, stir the mashed fig with Gruyère AOP, butter and cream. Add to the mixture the white chocolate and the lemon juice. Let melt. Do not heat!
Mix the mixture with a dough spatula. Cool until the mass becomes thick, but still moldable.
Preheat oven to 140 ° C. For the meringue, boil the sugar together with the water in a small saucepan to 110 ° C. Pour the syrup into the stiff egg white. Stir the egg whisk until the mixture has cooled.
Add the remaining eggwhite to the Meringue dough. Use a dough spatula carefully. Gradually add the powdered sugar and the almonds. Apply with a dough spatula until a smooth, not too liquid dough is formed.
Fill the mass into a spray bag. Lay out a baking sheet with baking paper. Put some small dough dabber on the paper. Lightly beat the baking tray so that the surface of the dabber is smooth. Bake for 12-15 minutes. Let cool down.
Mix carefully the mixture with a flexible dough spatula. It should have a lava-like consistency and flow smoothly from the dough spatula. To do this, always raise the lower part of the mass with the dough spatula and smooth the surface with the flexible dough scraper.
The macarons must rest overnight, so that their taste is fully developed.
The macarons hold themselves in the refrigerator for three to four days. They can also be frozen.