Molds used:

Silpat^®

for 150 macaroons

1- Macaroons preparation

• 700 g macaroons base
• 240 g egg whites
• 100 g sugar
• 2 tea spoon of whites powder

Whisk the eggs whites until stiff with the sugar.
Colour and incorporate the macaroons base.
Macaronner.

Pipe onto a Silpat® with a 10-mm nozzle.
Sprinkle with decorations if necessary.
Bake on a tray in a ventilated oven at 160°C during 4 minutes.

Leave the Silpat on a grid and let it coold down before unmoulding macaroons.

2- Macaroons base

3-Decoration for the shelves

• Cosmopolitan : Ruby + silver powder
• Margarita : yellow green +
Shlightly salted and twinkling sugar
• GRAND MARNIER® & Orange : Orange +
gradation of orange made with spray gun
• GRAND MARNIER® & Coffee: dark chesnut coffee (30 g coffee extract) + Feuilletine
• Coffee 3 savours: Chocolate + cocoa powder
• GRAND MARNIER® pur : Amber + gold powder

1- Cosmopolitan cocktail macaroon:
Cosmopolitain coctail jelly

• 45 cl blueberry juice
• 10 cl vodka
• 5 cl lime juice
• 20 cl GRAND MARNIER® Cordon Rouge liqueur
• 4 g alginate of sodium
• 2,5 g xanthane gum
Filling cream :
• 500 g butter cream
• 7 cl GRAND MARNIER® 50% vol. extract
• 30 g strawberry puré
• 5 cl lime juice

2- Margarita cocktail macaroon:
Margarita coctail jelly

• 45 cl orange juice
• 30 cl GRAND MARNIER® Cordon Rouge liqueur
• 300 g blood orange puré
• 4 g alginate of sodium
• 2 g xanthane gum
Filling cream:

• 500 g butter cream
• 10 cl GRAND MARNIER® 50% vol. extract
• 3 orange zests
• 2 cl lemon juice

4-Macaron Cocktail GRAND MARNIER® & Café:
Caramel GRAND MARNIER® & Café

• 200 g sugar
• 50 g glucose
• 220 g cream
• 20 g instant café
• 70 g cocoa butter
• 150 g milk chocolate
• 25 cl GRAND MARNIER® 60% vol. extract

Heat the glucose and the sugar to a blond caramel. Dilute with the hot cream infused with coffee. Add the cocoa butter. When the preparation reaches 90°C, pour on the chopped milk chocolate, mix and add the lukewarm extract.

Filling cream:
• 250 g mascarpone
• 560 g liquid cream
• 10 cl GRAND MARNIER® Cordon Rouge liqueur
• 6 g gélatine

Thin the mascarpone with the cream down. Then add the melted gelatine with the liqueur. Store in the fridge during the night.