Recipe: Violet and raspberry macarons
Master pâtissier Eric Lanlard will be cooking at Royal Ascot this summer. Here’s his fantastic recipe for violet and raspberry macarons
Ingredients for 12 macarons:
- Ingredients : (for 12 macarons)
- 50gr of fine ground almond
- 50gr of icing sugar
- 45gr of egg white
- 50gr golden caster sugar
- 2/3 drops of violet extract
- 2 drop of lilac / purple food colouring
- Crystallised violet petals
Filling:
- 50 gr thick raspberry preserve
- 100gr gr icing sugar
- 50gr soft unsalted butter
Method:
- Sift the ground almond and icing sugar together into a bowl to produce a fine powder
- In a large bowl ,using a electric hand whisk, whisk the egg whites at full speed until they start to thicken ,then very slowly add the caster sugar until they form stiff peaks
- Fold in using a rubber spatula all the dry ingredients, half way trough the mixing add the extract and colouring .till you get a stiff shinny and smooth mixture
- Using a piping bag fitted with a 2cm diameter plain tube pipe 4cm discs on to baking trays lined with baking paper
- Sprinkle some crystallised petals on the top of each macarons
- Leave the macarons to dry out for 10mn at room temperature while preheating the oven to 150c .bake for 12-15minutes till you can remove the macarons easily .cool down before filling
For the filling:
- Beat together the butter and sift icing sugar till smooth and creamy fold in the preserve
- Using a piping bag fill each macaron generously
Ascot is not taking place this year
