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By Christophe Roussel




Ingredients for 6 to 8 persons


Macaroon dough (not waned)

79 g water

287 g sugar

125 g egg whites at room temperature

620 g tant pour tant (TPT): 50 % almond powder and 50 % ice sugar

92.5 g macaroon liquid (91,5 g egg whites + 1 g red colouring)


Raspberry cream

2 eggs

2 egg yolks

50 g caster sugar

210 g raspberry pulp

62 g soft butter

3.5 g gelatine




Macaroon dough (not waned)

Cook the water with the sugar at 118°C (245°F). Wisk the egg whites. Pour the sugar at 118°C (245°F) and let cool at 42°C (105°F) while whisking. Incorporate the tant pour tant alternating with the macaroon liquid. On a sheet of baking paper and with a diameter 10 tip, raise 2 macaroons shells to a spiral (diameter: 20 cm). Cook at 150°C (300°F) for about 30 min.


Raspberry cream

Soak the gelatine in cold water. Heat the pulp with the sugar. Pour part of the mix on the eggs and the beaten egg yolks. Broth at 90°C (195°F). Add the drip-dried gelatine. Leave to cool at 36-40°C (97-105°F). Add the soft butter and mix.



Make a crown with the fresh raspberries on top of the first macaroon shell. Fill this half shell like a raspberry pie. Lay the raspberry cream with a N°8 pastry bag and garnish generously. Close with the second half shell.




Lay a hint of cream on the shell, at the centre, and place a bouquet of fresh red fruits.

Member author
Christophe ROUSSEL

Three stars in the « Club des Croqueurs de Chocolat » in 2003, « Taste and Health » prize in the « sweet » category in 2005. A pioneer in new flavours, he has worked all over the world and established a treasure trove of taste at La Baule : novel macaroons, colourful cakes, and astonishing com [...]

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