Raspberry Lemon Macaron
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Ingredients
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Unit of Measurement
- Macaron
- 300 g icing sugar
- 300 g white almond flour
- 110 g egg whites #1
- 0.5 g red powder coloring
- 300 g sugar
- 75 g water
- 110 g egg whites #2
- 5 g PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904
- Lemon Mousseline
- 500 g milk
- 1 each lemon zest
- 125 g sugar
- 50 g eggs
- 75 g egg yolks
- 45 g PreGel Five Star Chef Pastry Select™ Crema Ca d'Oro
- 125 g butter
- 125 g butter
Method of Preparation
Instructions for Macaron
- Combine icing sugar, white almond powder, and egg white #1, and red powder coloring; mix to get a firm consistency.
- Combine sugar and water; cook to 118°C/244°F; pour over whipping egg white #2 mixed with PreGel Albumissimo (Egg White Base).
- Whip until meringue cools to 40°C/104°F; gently add meringue to first mixture.
- Mix until smooth and shiny.
- Pipe macaroons of 6cm diameter on a Silpat®.
- Bake on a double tray in a convection oven at 160°C/320°F for about 18 minutes.
Instructions for Lemon Mousseline
- Make a pastry cream.
- While it is hot, add the first 125g butter.
- Allow to cool; then whisk in the second 125g butter (soft).
Instructions for Assembly
- Fill a macaroon shell with Lemon Mousseline Cream and place a raspberry on as desired.
- Place second macaroon on top.
- Pipe a nice rosette on top.