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Home / Raspberry Lemon Macaron

Raspberry Lemon Macaron

Raspberry Lemon Macaron

Rating:

Recipe Created By:
Stephane Glacier
Difficulty:
Advanced

  • Components Of Recipe
  • Macaron
  • Lemon Mousseline
  • Assembly

Macaron

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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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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