RASPBERRY-RED PEPPER MACAROON

A creation by Bruno Le Derf

RASPBERRY-RED PEPPER MACAROON

MACAROON SHELL

  • Almond powder - 180 g
  • Icing sugar (without starch) - 330 g
  • Egg whites - 150 g
  • Egg white powder - 15 g
  • Sugar - 45 g
  • Red powder coloring - QS

- 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

RED PEPPER -RASPBERRY PATE DE FRUIT

- 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

DECORATION

  • Red pepper confits - QS