Raspberry macaroon

Pastry recipe
Patrick Bouvard

Patrick Bouvard

Pastry Chef
After his apprenticeship at the Casino de Divonne, Patrick opened his first shop in Rillieux-la-Pape while still training, at the age of 24. He later returned to his home town, Bourg-en-Bresse, to ope...
  1. Macaroon Swiss meringue


    • Icing sugar - 400 g
    • Egg white - 180 g
    • crystal sugar - 150 g
    • Cream of tartar - 5 g
    • Egg white - 25 g
    • Almond powder - 260g
    • raspberry red coloring - (for the hull) 1g

    Mix the almond powder and the icing sugar. Whisk the egg whites with the caster sugar, the cream of tartar and the food colouring agent, then add the raw egg whites. Using a piping nozzle, pipe out macarons of 8 cm diameter on baking paper. Bake for 10 minutes at 150°C. Once the garnish cooled, garnish the macaroons.

  2. Cranberry and morello cherry palet 


    • Frozen fruit purée, sugar added : Cranberry-Morello cherry - 700 g
    • Sugar - 80 g
    • Pectin NH - 8 g

    Bring to the boil the fruit puree with the sugar, then add the pectin and cook during 1 minute. Pour the mixture in a Flexipan® cake tin of 3 cm diameter and store in the freezer.

    In this step

  3. Vanilla cream 


    • Vanilla pods - 1
    • Sugar - 150 g
    • Egg yolk - 150 g
    • Cream powder - 80 g
    • Flour - 15 g
    • Gelatin (powder) - 30 g
    • Cocoa butter - 50 g
    • Italian meringue - 150 g
    • Whipped cream - 850 g
    • Milk - 1 l

    Mix and cook like a confectioner’s custard at 28°C: the milk, the vanilla pod, the sugar, the egg yolk, the cream powder and the flour.

    Add the gelatine powder that has been pre-softened, the Mycryo®, the Italian meringue and the whipped cream to the mixture.

  4. Assembling and presentation

    Garnish the macaroon with raspberries.

    Decorate the top of the macaroon with gold leaf and petal of rose.

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