Raspberry-red pepper macaroon

Pastry recipe
Bruno Le Derf

Bruno Le Derf

Confectioner & chocolate maker
Meilleur Ouvrier de France in Chocolate and Confectionery in 2007, he won the Silver Medal and 1st Tasting Prize in the World’s Patisserie Cup in Tokyo in 2009. Based in Japan, Bruno Le Derf is a cons...
  1. MACAROON SHELL

    Ingredients

    • Icing sugar - 330 g
    • Sugar - 45 g
    • red coloring - QS
    • Almond powder - 180g
    • Egg white - 150g
    • Egg white (powder) - 15g

    - Sieve the powders together
    - Beat the eggs, sugar and egg white powder until firm
    - Add the powders until the mixture is smooth
    - Pipe out into small dome shapes
    - Leave to dry then bake at 130°C

  2. RED PEPPER -RASPBERRY PATE DE FRUIT

    Ingredients

    • Frozen vegetable purée 100% : Red pepper - 200 g
    • Frozen fruit purée 100% : Raspberry - 150 g
    • Pectin NH - 8 g
    • Sugar - 40 g
    • Glucose - 70 g
    • Sugar - 360 g
    • Acid solution - 8 g
    • raspberry brandy - 40 g

    - Bring the purees, sugar, pectin and glucose to the boil
    - Add the rest of the sugar and cook to 107°C
    - Add the acid solution and liqueur
    - Before cooling, blend and pipe out into baked macaroon shells

    In this step

  3. DECORATION

    Ingredients

    • Red pepper confit - QS

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