Personal Macaron Pastries

Baking and Desserts | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Personal macaron pastries

Ingredients

Milk - 1½ l
Sugar - 17.6 oz
10% cream - 10 fl oz
Almond - 8.8 oz
Powdered Sugar - 8.8 oz
Raspberry leaves - 7.1 oz
Raspberry Puree - 7.1 oz
Butter - 3.5 oz
Whole egg - 4.4 oz
White Chocolate - 3.5 oz
Egg white - 3.4 oz
Wheat Flour - 0.9 oz
Starch film - 0.9 oz
Meyer Lemon Juice - 0 fl oz
Red Food Coloring - 0.2 oz
Gelatin - 4 pieces
Egg white - 1½ g
Vanilla Pod - 1 piece

Step by Step guide

Step 1

Soak the gelatin in water. Bring the milk to a boil with vanilla and add 60 grams of sugar. Mix another 60 grams of sugar with the egg yolks and beat until pale, then add flour and starch. Combine this mixture with the milk and cook, stirring, until thickened. Add 50 grams of butter. Cover with plastic wrap, cool, and then incorporate another 50 grams of butter, and chill again. Whip the cream, melt three sheets of gelatin, and fold them into the cream.

Step 2

Heat the puree to 113°F, then add 5 grams of sugar. Bring to a boil, then add another 125 grams of sugar, lemon juice, and a sheet of gelatin. Pour into molds and place in the refrigerator. Prepare a syrup by boiling 250 grams of sugar with 60 ml of water until it reaches 244°F. Whip the egg whites with powdered egg white, slowly pouring in the syrup, and add food coloring. Combine with almond flour and icing sugar, kneading to form a shiny dough. Using a piping bag, pipe 10 cm diameter rounds onto baking sheets lined with parchment paper and bake at 293°F for thirteen minutes.

Step 3

Brush the tops with melted chocolate. On the bottom halves, place the set puree, surround it with berries, and pour the cream into the center. Carefully assemble the pastries.