Recipes
Macarons
Delicious macarons with almond cream and raspberries
8-10 people
2 hours
For the macarons: Mix the almond powder with the powdered sugar and sift this mixture through a fine sieve to remove any lumps. Bring the sugar and water to a boil until it reaches a temperature of 119°C. Meanwhile, whip 110g of liquid egg white into a stiff foam. Once the sugar syrup reaches the correct temperature, slowly pour it into the whipped egg white in a thin stream while continuing to whip. Allow the mixture to cool. Mix the remaining 110g of liquid egg white with the sifted almond-sugar mixture until smooth. Gently fold the cooled meringue into this mixture and add the red food coloring. Transfer the batter into a piping bag and pipe small circles onto baking mats. Let the macarons air-dry for 1 hour, then bake them in a preheated oven at 150°C for 10-12 minutes. Let them cool completely.
For the almond cream: Combine the almond milk, liquid egg yolk, lemon puree, whole milk, pudding powder, and sugar in a saucepan. Heat while stirring until the mixture thickens and reaches 85°C. Add the cocoa butter and allow the mixture to cool. Once it reaches 28°C, gently fold in the whipped cream.
For assembly: Take two macaron shells. Generously fill one half with the almond cream and place a few fresh raspberries on top of the cream. Close with the second macaron shell. Garnish the macarons with fresh rose petals for an elegant presentation.
