Beignets Mignons (Macaroon Fritters)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soft macaroons
- Apricot jam
- Kirsch syrup
- Very fine breadcrumbs (for crumbing à l'anglaise)
- Fine sugar
- Fat for deep frying
Instructions
- Take two soft macaroons for each fritter and hollow out the centre of each slightly.
- Garnish them with apricot jam and put the two halves together.
- Soak them with kirsch syrup.
- Crumb them à l'anglaise with very fine breadcrumbs and put them into hot frying fat.
- Drain, arrange on a napkin and dust with fine sugar.