mango raspberry macaron

Ingredients

Yield:

4

• french macaron

  • almond flour 300 g
  • icing sugar 300 g
  • egg whites 110 g
  • granulated sugar 300 g
  • water 75 g
  • egg white powder (meringue powder) 3 g
  • colour 7 g

• vanilla cream

  • yolks 239 g
  • sugar 95 g
  • cornstarch 15 g
  • heavy cream 625 ml
  • vanilla bean 1

Preparation

Difficulty:

Difficult

Time:

2 Hours

Total Time:

 

1. french macaron

   1. sift the icing sugar and mix with the almond flour
   2. put into mixing bowl, add colour, and then 100 g of egg whites. paddle until just comes together
   3. place into a large bowl and clean out mixing bowl with soap and water
   4. in a clean pot, cook the sugar and water to 119°C
   5. at 114°C, start whipping the whites with the egg white powder
   6. once the sugar is at 119°C, carefully pour the sugar into the whites with the sugar running down the inside of the bowl while whipping
   7. continue to whip until stiff and has cooled down to body temperature
   8. fold into the almond mix just until incorporated (you want it to remain stiff)
   9. use piping tip 804
   10. allow to sit at room temp to form a skin for about 30 minutes. bake at 300°C for 15 minutes. let cool completely

2. vanilla cream

   1. mix yolk, sugar, cornstarch in bowl with whisk
   2. split and scrape vanilla bean and put seeds and pod into heavy cream
   3. place on burner and bring to roiling bowl
   4. while waiting to boil, whisk the yolk mixture on bain marie ensuring it doesn’t scramble and bring to 61°C
   5. once yolks are hot and cream boiling, pour cream through chinois over yolks, whisking constantly
   6. place into ice bath and whisk occasionally until cool