RASPBERRY MACARON

PAR

MARC DUCOBU

Informations and materials

For 6 people

RECIPE STEPS

1. For the pistachio crème pâtissière

INGREDIENTS

200 ml milk
30 ml crème fraîche
¼ vanilla pod
50 g sugar
2 egg yolks
12 g maïzena
10 g custard powder
30 g milk
20 g butter
25 g pistachio paste

STEPS

Mix together the maïzena and custard powder. Add the milk, followed by the egg yolks.
Heat the milk, cream, vanilla and sugar mixture. When it is boiling, pour it over the egg yolks and mix straight away.
Return this mixture to the heat. Add the butter.
Leave the crème pâtissière to cool and add the pistachio paste.

2. For the raspberry jam

INGREDIENTS

50 g fresh raspberries
40 g sugar
1 c.à c. de jus de citron
1 g pectin 325 NH

STEPS

Cook together for about 5 minutes and leave to cool.

3. For the macaron shells

INGREDIENTS

60 g water
240 g sugar
3 egg whites
240 g icing sugar
240 g ground almonds
3 egg whites

STEPS

Heat together the water and sugar. At 115 °C, start whisking the egg whites. At 121 °C, gently pour the sugar syrup into the egg whites, keeping the mixer running. Leave the Italian meringue to cool. Meanwhile, mix the other portion of the egg whites with the icing sugar and ground almonds. Then gently fold in the Italian meringue.

Pipe out the meringues and sprinkle with chopped pistachios.

Bake at 140 °C for 25 minutes.

4. To assemble

INGREDIENTS

STEPS

Decorate a macaron shell with pistachio cream, with raspberries around the edge, putting the less attractive ones in the centre. Add a little raspberry jam. Decorate with more pistachio cream and put the top on the macaron.