About this recipe
Le Cordon Bleu Chefs have prepared macaroons, one of the classics of French pastry, with seasonal flavors. Raspberry, pistachio and black cherry, whether exquisitely plated for a dessert or for tea time, these macaroons are sure to hit the mark.
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15 petits-fours size macaroons
In this recipe:
- raspberry
- pistachio
- black cherry
- ground almonds
- almond paste
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Ingredients
- Macaroon batter
- 90 g ground almonds
- 150 g powdered sugar
- - - - - - - -
- 75 g egg whites
- 35 g sugar
- food coloring red (for the pink), green and purple
- Fillings
- Raspberry
- 100 g almond paste
- 50 g butter, softened
- 10 ml raspberry brandy (eau-de-vie)
- 60 g raspberry purée
- Pistachio
- 50 g pistachio paste
- 50 g butter, softened
- 100 g almond paste
- Black cherry
- 100 g almond paste
- 60 g butter, softened
- 60 g black cherry purée
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Method
- Tip the sifted almonds and powdered sugar into a bowl; set aside. Making French meringue (without adding the powdered sugar at the end).
- Slowly fold in 1?4 of the ground almond mixture, cutting straight down to the bottom of the bowl with a spatula, and lifting up the contents, bring the spatula up the side of the bowl while giving it a quarter turn. Add the remainder in the same manner, in three separate batches. Stop folding as soon as the mixture is smooth and shiny.
- Divide the batter between 3 bowls. Add 2 or 3 drops of the appropriate food coloring into each bowl. Fit 3 piping bags each with a plain round tip and fill with the macaroon batters. Cover a baking sheet with baking parchment; pipe 4 cm diameter rounds of batter, on to the sheet. Set aside at room temperature for 20 to 30 minutes.
- Preheat the oven to 160°C. Bake for 9 minutes then lower the oven temperature to 120 –130°C and continue baking for a further 9 minutes. Remove from the baking sheet and cool on a rack; refrigerate when the rounded part of the macaroon is hard.
- Filling:
- Raspberry: Use a whisk to soften the almond paste with the softened butter. Add the raspberry brandy and then the raspberry purée. Whisk until smooth. Transfer to a piping bag fitted with a round tip and refrigerate.
- Pistachio: Mix the pistachio paste and softened butter together. Add to the almond paste and whisk until smooth. Transfer to a piping pag fitted with a round tip and refrigerate.
- Black cherry: Use a whisk to soften the almond paste with the softened butter. Add the black cherry purée. Whisk until smooth. Transfer to a piping bag fitted with a round tip and refrigerate.
- Pipe balls of raspberry filling onto the flat side of half the pink macaroon shells; top with the remaining halves. Repeat the operation with the green macaroon shells and the pistachio filling, then the purple macaroon shells and the black cherry filling.
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