Raspberry macaron

Beautiful pink meringues sandwiching raspberry sorbet, Chantilly cream and whole raspberries.

• serves

  6

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Ace

Stream free On Demand

Episode 4

episode • Guillaume's Paris • 

travel • 

25m

G

episode • Guillaume's Paris • 

travel • 

25m

G

Ingredients

For macaron shell

• 340 g almond meal
• 640 g icing sugar
• 360 g egg white (divided into 2 x 180 g)
• 500 g caster sugar
• 100 g water
• 1 tbsp freeze-dried raspberry powder or 1 tsp red food colouring

For crème chantilly

• 500 ml cream
• 50 g icing sugar
• 2 vanilla beans, split and seeds scraped

For raspberry sorbet

• 1 litre raspberry purée
• 300 g sugar syrup ​​​
• 325 ml water
• 1 lemon, juice only ​​

To serve

• 500 ml raspberry purée
• 250 g raspberries

You will need to start this recipe 1 day ahead.

Chilling time: overnight

Instructions

1. Begin the sorbet a day in advance. Combine all the sorbet ingredients in a medium saucepan over medium heat, stirring until well combined. Remove from the heat and chill to 4°C, then place into an ice-cream machine and churn according to the manufacturer's instructions.
2. For the macaron shell, place the almond meal and icing sugar into the bowl of a food processor and process until fine. Sift the mixture into a large mixing bowl and add 180 g egg whites. Fold together until incorporated. Preheat the oven to 145°C. Line two baking trays with baking paper. 
3. Prepare an Italian meringue by adding the remaining 180 g egg whites to the bowl of a stand mixer, fitted with the whisk attachment.
4. Combine the caster sugar and water in a second medium saucepan and place over high heat. Cook until the mixture comes to the boil. When the sugar reaches 116°C, start whipping the egg whites. Continue to cook until the sugar syrup reaches 121°C.
5. Carefully pour the hot syrup into the egg whites, while the mixer is running (caution, the syrup is hot!) and continue to beat until the mixture forms stiff peaks.
6. Gently fold the Italian meringue into the almond and sugar paste mixture to form a macaron batter. Add the raspberry powder (or red food colour) and fold through the batter. Transfer the batter into a piping bag.
7. Pipe into 6 cm discs on the lined baking trays (you need 12 in total). Bake for 15 minutes. Remove the macaron shells from the oven and allow to cool completely.
8. For the crème chantilly, in the clean bowl of the stand mixer fitted with the whisk attachment, combine the cream, icing sugar and vanilla bean seeds. Whisk on medium speed until it reaches soft peaks and chill until required.
9. To serve, spread the crème chantilly on the base of 6 macaron shells, then place each shell on a serving plate (with the crème chantilly layer facing up). Place raspberries around the edge of the macaron shell. Place a quenelle of raspberry sorbet in the centre of the macaron and spoon over raspberry purée. (Alternatively, garefully pour the purée around the macaron.) Top with a second macaron shell. Serve immediately.

 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 4

episode • Guillaume's Paris • 

travel • 

25m

G

episode • Guillaume's Paris • 

travel • 

25m

G