Raspberry Lemon Macaron
Lemon Mousseline
Instructions for Macaron
  1. Combine icing sugar, white almond powder, and egg white #1, and red powder coloring; mix to get a firm consistency.
  2. Combine sugar and water; cook to 118°C/244°F; pour over whipping egg white #2 mixed with PreGel Albumissimo (Egg White Base).
  3. Whip until meringue cools to 40°C/104°F; gently add meringue to first mixture.
  4. Mix until smooth and shiny.
  5. Pipe macaroons of 6cm diameter on a Silpat®.
  6. Bake on a double tray in a convection oven at 160°C/320°F for about 18 minutes.
Instructions for Lemon Mousseline
  1. Make a pastry cream.
  2. While it is hot, add the first 125g butter.
  3. Allow to cool; then whisk in the second 125g butter (soft).
Instructions for Assembly
  1. Fill a macaroon shell with Lemon Mousseline Cream and place a raspberry on as desired.
  2. Place second macaroon on top.
  3. Pipe a nice rosette on top.