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- Almond milk and Raspberry Macaroon-

Méthodes

Ingredients for 8 macaroons (7 to 8 cm in diameter)

 

Raspberry shell

 

  • 125 g almond powder
  • 125 g icing sugar
  • 110 g egg whites
  • 120 g caster sugar
  • Red colouring

 

Mix the almond powder and the icing sugar and sieve the mixture.

Whisk the egg white and incorporate the caster sugar.

Delicately incorporate the colouring and the almond and icing sugar mixture with a spatula.

Lay 5cm circles on a baking paper and leave to crust for 30 minutes.

Bake at 135°C (275°F) for 20 minutes.

 

 

Custard

 

  • 2 egg yolks
  • 50 g sugar
  • 20 g corn starch
  • 25 cl milk

 

Whisk the egg yolks with half of the sugar, the corn starch and 5cl of milk.

Bring the milk to a boil with the rest of the sugar.

Pour the first mix in the warm milk and bring to the boil.

Cover with a plastic film and leave to cool in the refrigerator.

 

 

Almond milk cream

 

  • 30 cl fresh cream
  • 32 cl custard
  • 8 cl almond milk syrup (or orgeat syrup)
  • 40 à 50 fresh raspberries

 

Whip the fresh cream and loosen the custard with the almond milk syrup.

Bring the two preparations together with a spatula and mix to create an homogenous mass.

Lay the fresh raspberries on the edge of the shell and spread cream at the centre and between the fruits with a pastry bag.

Cover with another macaroon shell and leave to rest for at least 4 hours in the refrigerator.

Serve with a raspberry coulis.

 

 

The chef’s hint

 

Leave the macaroon to crust until it does not stick to your finger. This is the way to obtain nice flanges!

Member author
Jean Philippe DARCIS

Combining tradition, creativity and a masterful know-how, Jean-Philippe Darcis reinvents matter to free subtle, rich, noble and exquisite fragrances to infinity. From fine dense and powerful chocolate pastry to delicious ice cream to melt-in-your-mouth like a ripe fruit sorbet, this master’s creat [...]

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