FROZEN | STARTERS AND PRE-COOKED DISHES | Savoury canapés
❆ Strawberry basil macaroons x40 790g MAISON LENGLET
253846
These pink strawberry-basil macaroons feature a white chocolate ganache, enhanced with Mara des bois strawberries and fresh basil. This blend creates an exceptional, balanced flavour harmony. The freshness of the fresh basil dominates. The strawberries add a subtle, summery, gourmet note on the finish. These macaroons are the perfect accompaniment to a burrata with fresh basil and roasted pine nuts. To accompany these macaroons and bring out their aromas, here are some ideal suggestions: a dry rosé wine, a flute of champagne/crémant, a peach/apricot iced tea or a strawberry-basil ice cream. These pairings will enhance the gourmet flavours of the macaroon.
A range of boldly flavoured artisan macaroons, carefully crafted by a talented team in Montélimar, to give you a unique and unforgettable taste experience.
Maison Lenglet is a family-run business based in Montélimar, specialising in the traditional production of highly original gourmet macaroons. Their flavour combinations are original and inspiring, a far cry from traditional macaroons. These macaroons will surprise you in both savoury and sweet versions, and can be served as aperitifs, with starters, main courses or desserts, as gourmet coffees or teas, cocktails, spirits or wine... It's up to you to find the recipe that goes with it! Founded by Yoan Lenglet, a passionate and daring man, the idea for the company originated in New Orleans, England, with the fleur-de-lys as its symbol, a point of common history between our two countries. Yoan Lenglet attaches the utmost importance to selecting his raw materials, most of which are sourced locally. The almond powder, from Spain, has been selected for its fine taste and grain. To guarantee the excellence of his macaroons, he favours the use of natural, seasonal or local ingredients, without artificial flavourings or preservatives. The macaroons are stored in a cold room at -18°C to lock in the moisture in the ganaches. To obtain a crunchy, melt-in-the-mouth texture, the macaroons need to be defrosted gradually. We recommend defrosting the macaroons for at least 2 hours at 4°C in their tin with the protective tray. Once defrosted, the macaroons can be kept for 6 days at 4°C in their closed tin, with no change in texture or taste.See all products in this range
Location in store: Surgelé - Allée 39
a carton = a piece
a piece = 790 g
a piece = 40 portions