Raspberry and Anise Macaron
Baking and Desserts • French
Description
Raspberry and anise macaron
Ingredients
- Sugar 15 oz
- Almond 10 oz
- Powdered Sugar 10 oz
- Meyer Lemon Juice 0 fl oz
- Egg white 5 oz
- Liqueur 0 fl oz
- Red Food Coloring 0 fl oz
- Star anise 0 oz
- Pectin 3½ g
- Red Food Coloring 0 oz
- Raspberry Puree 5 oz
- Gelatin 1 piece
- Egg white 1½ g
Step-by-Step Guide
Step 1
Soak the gelatin in cold water. Heat the puree to 115°F, then add a mixture of pectin and a tablespoon of sugar. Bring to a boil, then add 130 grams of sugar. Heat the mixture to 220°F, then add lemon juice, the soaked gelatin, ground green anise, and Ricard liqueur. Stir well, cover with plastic wrap, and refrigerate to cool the filling.
Step 2
Cook a syrup using 250 grams of sugar and 60 ml of water. Once the sugar has dissolved, bring it to 245°F and remove from heat.
Step 3
Separate the egg whites into two portions and whip one of them with half of the dry egg whites until peaks form. Slowly pour in half of the syrup into the egg whites and continue whipping until a strong foam forms. Sift 125 grams of flour with 125 grams of powdered sugar and add green food coloring. Gradually fold the egg whites into the batter, mixing until the batter shines. Repeat the same process with the remaining egg whites, syrup, and flour, but this time add red food coloring.
Step 4
Fill one piping bag with green batter and another with red. Then, place both bags (without any tips) into a larger third bag. Pipe the multicolored batter onto a baking sheet lined with parchment paper in a spiral pattern. Bake at 300°F for two minutes, then lower the temperature to 285°F and bake for an additional nine minutes.
Step 5
Brush the cooled lids with melted raspberry-anise filling and assemble the pastries.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!