Recipe Almond Macaroons

To prepare this dish

Ingredient list

Macaroons

250 g almond powder
250 g icing sugar
100 g egg whites
225 g fine sugar
60 g water
80 g egg whites
2,5 g red cherry powdered food colouring
2,5 g lemon yellow powdered food colouring

Lemon ganache

200 g lemon puree
100 g Excellence whipping cream 35% fat
400 g white couverture chocolate
28 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)

Raspberry confit

500 g raspberry puree
100 g fine sugar
150 g dextrose
15 g pectin NH
10 g corn starch
10 g potato starch
50 g Elle & Vire gourmet butter 82% fat
119 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
50 g cocoa butter

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Macaroons

   In an electric mixer fitted with the paddle attachment, make an almond paste with the ground almonds, icing sugar and the first quantity of egg whites. Make an Italian meringue by cooking the granulated sugar and water to 118°C. Pour onto the second quantity of egg whites. Continue whisking the Italian meringue for a few minutes and gradually pour, whilst still warm (approximately 40°C), onto the almond paste, being careful that the mixture does not go grainy. Add the red cherry or lemon yellow food colouring. Gently fold and work the meringue into the almond paste until it is smooth and shiny. Transfer to a piping bag fitted with a size n°9 plain pastry nozzle and pipe out 2 cm diameter evenly spaced out macaroons onto a Silpat® sheet. Stack two baking sheets one on top of the other, place the silicon mat on top and bake in a convection oven at 160°C for 12 to 14 mn. Transfer the Silpat® sheet to a cooling rack and leave to cool. 

2. 2

   Lemon ganache

   Heat the cream and the lemon purée in a saucepan. Pour onto the white chocolate couverture and the gelatine mass*. Blend and cool rapidly in the refrigerator for 24 hours. The next day, temper the ganache and garnish the macaroon shells. Refrigerate for at least 24 hours before freezing or serving. 

   *4 g gelatine 200 bloom and 24 g water 

3. 3

   Raspberry confit

   Combine the granulated sugar, dextrose, pectin NH, corn starch and potato starch. Pour onto the raspberry purée and bring to a boil. Add the butter, gelatine mass* and the cocoa butter last. Blend and cool rapidly in the refrigerator for 24 hours. The next day, temper the confit and garnish the macaroon shells. Refrigerate for at least 24 hours before freezing or serving. 

   *17 g gelatine 200 bloom and 102 g water 

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