Raspberry Lemon Macaron
Pastry
Instant Desserts
Ingredients
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
Instructions
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.