This page contains content from our previous website. To learn more about us, check out our new website.
Loading...
Le Cordon Bleu News, 05/26/2014
Raspberry, pistachio and black cherry macaroons
Print this page
Recipe

Share:  Facebook Twitter More...

About this recipe

Le Cordon Bleu Chefs have prepared macaroons, one of the classics of French pastry, with seasonal flavors. Raspberry, pistachio and black cherry, whether exquisitely plated for a dessert or for tea time, these macaroons are sure to hit the mark.

Recipe - Raspberry, pistachio and black cherry macaroons

15 petits-fours size macaroons

In this recipe:

  • raspberry
  • pistachio
  • black cherry
  • ground almonds
  • almond paste

 

 

   

Ingredients

Macaroon batter
90 g ground almonds
150 g powdered sugar
- - - - - - -
75 g egg whites
35 g sugar
food coloring red (for the pink), green and purple
Fillings
Raspberry
100 g almond paste
50 g butter, softened
10 ml raspberry brandy (eau-de-vie)
60 g raspberry purée
Pistachio
50 g pistachio paste
50 g butter, softened
100 g almond paste
Black cherry
100 g almond paste
60 g butter, softened
60 g black cherry purée

Return to top


 

Method

  1. Tip the sifted almonds and powdered sugar into a bowl; set aside. Making French meringue (without adding the powdered sugar at the end).
  2. Slowly fold in 1⁄4 of the ground almond mixture, cutting straight down to the bottom of the bowl with a spatula, and lifting up the contents, bring the spatula up the side of the bowl while giving it a quarter turn. Add the remainder in the same manner, in three separate batches. Stop folding as soon as the mixture is smooth and shiny.
  3. Divide the batter between 3 bowls. Add 2 or 3 drops of the appropriate food coloring into each bowl. Fit 3 piping bags each with a plain round tip and fill with the macaroon batters. Cover a baking sheet with baking parchment; pipe 4 cm diameter rounds of batter, on to the sheet. Set aside at room temperature for 20 to 30 minutes.
  4. Preheat the oven to 160°C. Bake for 9 minutes then lower the oven temperature to 120 –130°C and continue baking for a further 9 minutes. Remove from the baking sheet and cool on a rack; refrigerate when the rounded part of the macaroon is hard.
  5. Filling:
    • Raspberry: Use a whisk to soften the almond paste with the softened butter. Add the raspberry brandy and then the raspberry purée. Whisk until smooth. Transfer to a piping bag fitted with a round tip and refrigerate.
    • Pistachio: Mix the pistachio paste and softened butter together. Add to the almond paste and whisk until smooth. Transfer to a piping pag fitted with a round tip and refrigerate.
    • Black cherry: Use a whisk to soften the almond paste with the softened butter. Add the black cherry purée. Whisk until smooth. Transfer to a piping bag fitted with a round tip and refrigerate.
  6. Pipe balls of raspberry filling onto the flat side of half the pink macaroon shells; top with the remaining halves. Repeat the operation with the green macaroon shells and the pistachio filling, then the purple macaroon shells and the black cherry filling.

Return to top


 

Find out more...

More recipes

  • Chocolate Macaroons
    Macaroons are thought to have originated in Venice during the Renaissance period. The word macaroon actually comes from the Italian word maccherone which means “fine dough”. Le Cordon Bleu Chefs share this delicious recipe for chocolate macaroons.
  • Red berry tart
    Discover our original and up to date red berry tart, a summer classic.
  • Chocolate Tartlet
    The deep chocolate flavor of this tartlet is a perfect end to a meal or for afternoon tea. Serve with fresh raspberries for a classic chocolate dessert combination.

La Boutique

Confiplus Black Cherry - 230g
Item: This jam is cooked in a preserve pan with no added sugar. The fruit flavour is preserved and the rich texture will delight the palate of any gourmet. Perfect with breakfast, tea and with fromage blanc.
Available at your local Le Cordon Bleu Boutique or on Le Cordon Bleu Europe Online Boutique


 

Piping bag 45cm
Item: Piping bag with smooth internal surface to reduce friction and for easy cleaning. The external surface is textured for grip. Available in 35cm and 45cm sizes.
Available at your local Le Cordon Bleu Boutique or on Le Cordon Bleu Europe Online Boutique


 

Quick Links

   

 

Back Bookmark and Share
 
 
Loading...