What happens if macarons meet pralines? A macaron Belgian fusion style. The colours and flavours represent the typical flavours of Belgium like speculoos, sirop de liège and Belgian strawberries. Why not tweaking the recipe to give it your local twist?


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Macarons de paris

Ingredients Preparation
  • 285g
  • 100g

Boil together at 120°C

  • 110g
    egg white
  • Q.S.
    colour powder

Add the boiled sugar to the egg whites and beat into Italian meringue. Add any desired colour.

  • 293g
    almond powder
  • 293g
    icing sugar
  • 110g
    egg white

Mix and sieve the powders. Add the egg whites and mix.

Mix the Italian meringue with the almond-egg whites mixture until smooth and shiny. Pipe into macaron-shaped drops on a baking sheet. Bake for 15 minutes at 160°C.

Bitter ganache chocolate

Ingredients Preparation
  • 310g
  • 1
    vanilla bean
  • 32g
    sorbitol powder
  • 49g
    invert sugar
  • 55g
    glucose syrup DE 60

Heat the cream with the vanilla at 70°C. Add and mix in the powders. Take away from the heat and leave to infuse for 10 minutes at least.

  • 530g
  • 32g

Mix pre-crystallised chocolate and cocoa butter in one bowl. Take out the vanilla bean and pour the cream over the chocolate-cocoa butter mix. Emulsify.

  • 100g
    anhydrous butter

Mix in the butter and emulsify. Pour the ganache in a frame and leave to harden overnight at 15-16°C.

Cut the ganache into squares and enrobe with extra-bitter chocolate Callebaut® 70-38-42 – containing 42% cocoa butter and making it ideal for enrobing.

Speculoos caramel

Ingredients Preparation
  • 120g
    glucose syrup DE 60
  • 720g

Mix and cook into caramel.

  • 600g
    35% cream
  • 2
    vanilla bean

Bring to the heat together and leave to infuse for 10 minutes. Then pour over the caramel.

  • 60g
  • pinch
    spice mix
  • 300g

Once the caramel has cooled down to 40°C, add in the butter, spices and the precrystallised milk chocolate. Emulsify.

Finishing and presentation

Stick a ganache chocolate between two macarons. You can play with the colours of the macaroons to create tricolore versions: - between 2 red macaroons with strawberry jam made with Belgian Wépion strawberries - between 2 yellow macaroons with speculoos caramel - between 2 black macaroons with “Syrop from Liége”.

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