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Home / Raspberry Lemon Macaron

Raspberry Lemon Macaron

Raspberry Lemon Macaron


Recipe Created By:
Stephane Glacier

  • Components Of Recipe
  • Macaron
  • Lemon Mousseline
  • Assembly


300g (10.6oz)
300g (10.6oz)
110g (3.9oz)
0.5g (0.2oz)
300g (10.6oz)
75g (2.6oz)
110g (3.9oz)
5g (0.2oz)

Method of Preparation

  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.

Lemon Mousseline

500g (17.6oz)
1 each (0.0oz)
125g (4.4oz)
50g (1.8oz)
75g (2.6oz)
45g (1.6oz)
125g (4.4oz)
125g (4.4oz)

Method of Preparation

  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).

Method of Preparation

  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.
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