Rose and fig macaron recipe by chef Trisha Henault

Name: Rose and fig macaron recipe by chef Trisha Henault
Total time: 55 min
Ingredients: Almond meal: 106g/3.7oz; Confectioner's sugar: 106g/3.7oz; Egg whites: 3 large. room temperature – divided (approx 45g/1.6oz and 45g/1.6oz); Granulated sugar: 118g/4.2oz; Water: 80g/2.8 fl oz; Cream of tartar: 1g/0.04oz. to stabilise; Gel food colouring: 1g/0.04oz. optional; Dried rose petals: For garnish; Figs: 180g/6.3oz; Sugar: 55g/1.9oz; Pectin NH: 2.6g/0.09oz; Thyme: 4g/0.14oz. fresh; Lemon juice: 30ml/1 fl oz; Ivoire chocolate: 250g/8.8oz; Cooking cream: 175g/6.2oz. 35% fat; Glucose: 12g/0.4oz; Rose water: 15ml/0.5 fl oz; Unsalted butter: 10g/0.35oz

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Get the recipe for a delicately flavoured yet crunchy macaron from chef Trisha Henault. Learn to make it with Fine Dining Lovers.

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Ingredients

Almond meal: 106g/3.7oz
Confectioner's sugar: 106g/3.7oz
Egg whites: 3 large. room temperature – divided (approx 45g/1.6oz and 45g/1.6oz)
Granulated sugar: 118g/4.2oz
Water: 80g/2.8 fl oz
Cream of tartar: 1g/0.04oz. to stabilise
Gel food colouring: 1g/0.04oz. optional
Dried rose petals: For garnish
Figs: 180g/6.3oz
Sugar: 55g/1.9oz
Pectin NH: 2.6g/0.09oz
Thyme: 4g/0.14oz. fresh
Lemon juice: 30ml/1 fl oz
Ivoire chocolate: 250g/8.8oz
Cooking cream: 175g/6.2oz. 35% fat
Glucose: 12g/0.4oz
Rose water: 15ml/0.5 fl oz
Unsalted butter: 10g/0.35oz