London French Patisserie & Experience

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Raspberry and Cream Macarons

 

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

  • 114g eggs

  • 50g caster sugar

  • 170g raspberry coulis

  • 175g slightly salted butter

  • 40g almond flour

Steps

  1. Make your own raspberry coulis

  2. Mix in a bowl the eggs, sugar and raspberry coulis

  3. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

  4. When the mix is about (60°C) add the butter

  5. Stir until you get an homogenous mixture

  6. Add the almond and stir until the mixture is homogenous

  7. Blend with a hand bendler for 10min

  8. Pour the cream in a recipient

  9. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

  • Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.

  • Come to Mauderne's cooking classes to learn the tips and secrets about this delicious fillings for macarons