Jasmine Macaroons

I really wanted to offer you a recipe for macaroons with a flowery filling. I got as close as possible to what Ladurée does in this regard, which is an airy buttercream with Italian meringue. The result is surprising and totally delicious! As the sunny days are coming, it’s time to try these jasmine macaroons, which can be adapted to rose or any other flower flavour. 

Make an Italian meringue (see explanation in the macaroon recipe) HERE) with the above proportions at 121°C and then whisk it until it comes to room temperature. Then put it in the fridge until you need it later in the recipe. 

Mix the 35g of yolk and the 20g of sugar. Whisk as much as possible.

Pour the hot milk over the yellow/sugar mixture. Return to low heat and cook like a custard, i.e. without boiling. You can check by cooking to 85°C while mixing. 

I continually whip the cream while it cooks to make it airy and smooth.

Pour into the bowl with the whisk.

Whip on medium speed until cream is room temperature. 

The cream then takes on an incredible, foamy consistency. 

Whip at high speed. At first it may look funny, but don’t worry! This will soon come back in order and you should have a homogeneous cream.