BY STÉPHANE GLACIER, M.O.F. PÂTISSIER
Makes around a hundred macaroons
CHEF's TIP: For a more complex raspberry sorbet, replace 10-15% of the raspberry purée with blackcurrant purée.
INGREDIENTS
1,200 g equal parts icing sugar and ground almond, sifted
220 g raw egg whites (2/3 pasteurized, 1/3 homemade)
Blackcurrant: Natural violet food coloring as required
Raspberry: Natural raspberry pink food coloring as required
METHOD:
Mix to form a relatively firm dough. Add food coloring of your choice.
INGREDIENTS
150 g water
600 g sugar
220 g egg whites
METHOD:
Boil the water and sugar to 120°C and pour over the egg whites to make an Italian meringue.
Keep mixing until the meringue has reached 40°C, then gradually fold the meringue into the almond paste.
Fold to make the dough supple and glossy.
(TAKE CARE NOT TO OVERWORK THE DOUGH).
Using a piping bag with a nozzle, pipe 3 cm-diameter macaroons onto baking paper, newspaper, fiberglass paper or Silpat® sheets. Bake on lined trays for around 11 minutes in a deck oven at 165°C (turn trays halfway through baking) or 150°C in a convection oven, for 8–9 minutes.
INGREDIENTS
240 g water
180 g sugar
6 g sorbet stabilizer
100 g atomized glucose
1,000 g raspberry purée
10 g lemon juice
METHOD:
In a saucepan, bring the water, sugar mixed with stabilizer and atomized glucose to a boil. Chill. Mix the raspberry purée with the syrup. Add lemon juice.
Using a refractometer, check the brix level of the sorbet. Set to 32°Brix. Leave to set for 24 hours at 4°C. Churn. Freeze.
METHOD:
Arrange pink and violet macaroon shells on a stainless steel baking tray. Fix them in place in the freezer, then use a piping bag with a nozzle to fill the raspberry macaroon shells with a pretty scoop of raspberry sorbet and close with a blackcurrant macaroon shell. Store in the freezer.