Recipe Soft and crunchy raspberry and Lemon Macaroon

Name: Soft and crunchy raspberry and Lemon Macaroon
Yield: 8 mot.personnes / 2 mot.parts
Ingredients: 600 g ground almonds; 110 g egg whites; 0,5 g powdered red food colouring; 300 g sugar; 75 ml water; 110 g whipped egg whites; 1 g dried egg whites; 600 g icing sugar; 500 g whole milk; 1 lemon peel; 125 g sugar; 50 g eggs; 75 g egg yolks; 45 g powdered cream; 2 x 125 g Elle & Vire all Purpose butter 82% fat

For
8 persons

enlarge
picture

To prepare this dish

Ingredient list: Macaroon
600 g ground almonds
110 g egg whites
0,5 g powdered red food colouring
300 g sugar
75 ml water
110 g whipped egg whites
1 g dried egg whites
600 g icing sugar; Lemon mousseline cream
500 g whole milk
1 lemon peel
125 g sugar
50 g eggs
75 g egg yolks
45 g powdered cream
2 x 125 g Elle & Vire all Purpose butter 82% fat

Elle & Vire products used: Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1
Macaroon

Mix the sifted “tant pour tant”, raw egg whites and the food coloring to form firm paste. heat the water and sugar to 118°c and pour in the lightly whipped egg whites for an italian meringue. Gently stir the meringue until it has cooled to 35°c and then gradually add the meringue to the almond paste. perform the “macaronnage” (fold the mixture) until you obtain a soft, shiny paste. use a pastry bag to pipe the mixture on to parchment paper or silpat® pads in heart shapes. cook for 20 minutes at 150°c in a conventional oven, or 17 minutes at 160°c in a fan assisted oven.
2
Lemon mousseline cream

Make pastry cream. While hot, add 250g butter. leave to cool and then add the rest of butter before whisking.
3
Assembly

Use a pastry bag to apply the lemon mousseline sauce to the underside of one half macaroon, taking care to keep the cream within 0.5 cm of the edge.
4
Finish

Garnish around the cream with fresh raspberries and place the other half of the heart on top. Garnish the centre with raspberries. drizzle macaroons with icing sugar.