RASPBERRY MACAROON

PAR

CHRISTOPHE ROUSSEL

Informations and materials

Ingredients to serve 6/8 people

RECIPE STEPS

1. Macaroon paste (piping consistency)

INGREDIENTS

79 g water
287 g sugar
125 g aged egg whites
620 g “half-and-half”: 50% ground almonds, 50% icing sugar
92.5 g macaroon liquid: 91.5 g egg white + 1 g red colouring

STEPS

Heat the water and the sugar to 118°C. Whisk the egg whites. Add the sugar when it has reached 118°C, then allow to cool to 42°C, still whisking. Gradually add the “half-and-half” and macaroon liquid alternately. Pipe the mixture into 2 spiral macaroon shells, 20 cm in diameter, on baking parchment, using a size 10 nozzle. Cook at 150° for around 30 minutes.

2. Raspberry cream

INGREDIENTS

2 eggs
2 egg yolks
50 g caster sugar
210 g raspberry pulp
62 g unsalted butter
3.5 g gelatine

STEPS

Soak the gelatine in cold water. Heat the pulp with the sugar. Pour part of that mixture into the beaten eggs and yolks. Bring up to 90°C. Squeeze out the gelatine and add. Cool to 36°C / 40°C. Add the unsalted butter and mix.

3. Assembly

INGREDIENTS

STEPS

Form a crown of fresh raspberries around the edge of the 1^st macaroon shell. Fill the whole of this half-shell as if it were a raspberry tart. Pipe generous amounts of the raspberry cream over this, using a n°8 piping bag and nozzle. Top with the second shell.