Preparation: 1h30 / Cooking: 15 minutes / Resting in the fridge: 3 hours
- 250g fresh raspberries
- 150g ground almonds
- 165g icing sugar
- 55g egg whites (about 2 eggs)
For the Italian meringue
- 55g egg whites (about 2 eggs)
- 37g of water
- 150g sugar
- A little yellow water-soluble food coloring
- 135g eggs (about 3 eggs)
- 120g sugar
- 130g lemon juice (about 3 lemons)
- 170g cold butter
- 1 sheet of gelatin
Raspberry green anise confit
- 150g fresh raspberries
- 50g raspberry puree
- 13g lemon juice
- 3g green anise powder
- 25g sugar
- 2 g pectin NH
The macaron shell
In a bowl, mix the ground almonds and the icing sugar with a whisk. Finely mix the powders to obtain a “so much”, sift it. Add 55 g of egg whites, then mix to obtain a fairly thick marzipan.
Make the Italian meringue. Pour 55g of egg whites into the bowl of the stand mixer. In a saucepan, bring the water and sugar to a boil. When the syrup reaches 114°C, beat the whites at full speed. When the syrup is at 250°F, remove it from the heat, reduce the mixer speed to medium speed, then pour the syrup over the foamy whites along the edge of the bowl.
Increase the speed of the mixer again and continue beating until the Italian meringue has completely cooled. Add a few drops of food coloring. The meringue should be shiny and form a “bird’s beak.” Pour a third of the meringue into the marzipan, then stir briskly to loosen it. Add the rest of the meringue, then mix vigorously until you obtain a homogeneous mass with a semi-liquid consistency, we speak of “macaronage”.
Preheat the oven to 170°C. Place 2 macaroons 18 cm in diameter in a spiral on a baking sheet
mold covered with baking paper. Tap the plate on the work surface to release any air bubbles.
Bake for about 15 minutes. It should form a nice necklace during cooking. Let cool completely before filling.
Rehydrate gelatin in a large bowl of cold water for 15 minutes. In a bowl, beat the eggs with the sugar and pour the mixture into a saucepan. Add the lemon juice and mix with the whisk. Cook the cream, whisking constantly, until thick.
Remove from heat, add the hydrated gelatin and mix. Add the cold butter cut into pieces, then mix with the hand mixer to emulsify the whole.
Pour the lemon cream into the pocket provided with the 15mm nozzle. Place in the refrigerator for at least 45 minutes.
Raspberry confit – green anise
In a saucepan, cook the fresh raspberries, raspberry puree, lemon juice, and green anise over low heat for about 15 minutes. Add the previously mixed sugar and pectin.
As soon as it boils again, remove from heat and place in the refrigerator for at least 30 minutes.
Flip the first macaron shell over and place a thin layer of lemon curd in the center. Arrange raspberries around, making sure to leave a 1-2cm gap.
Place a ball of lemon curd between each raspberry, then place a crown of lemon curd inside the macaroons, against the raspberries. Form a crown of raspberries inside the macaroon and finish by channeling the lemon cream in the center of the macaroon.
Generously pour candied raspberry-anise into the interstices formed by the balls of lemon cream.
Close the macaroon with the second layer, pressing lightly. Let the macaron mature for at least 2 hours in the refrigerator before tasting.