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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

www.ascot.co.uk

Tuesday 18 June to Saturday 22 June

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