Recipes
Mix the sifted “tant pour tant”, raw egg whites and the food coloring to form firm paste. heat the water and sugar to 118°c and pour in the lightly whipped egg whites for an italian meringue. Gently stir the meringue until it has cooled to 35°c and then gradually add the meringue to the almond paste. perform the “macaronnage” (fold the mixture) until you obtain a soft, shiny paste. use a pastry bag to pipe the mixture on to parchment paper or silpat® pads in heart shapes. cook for 20 minutes at 150°c in a conventional oven, or 17 minutes at 160°c in a fan assisted oven.
Make pastry cream. While hot, add 250g butter. leave to cool and then add the rest of butter before whisking.
Use a pastry bag to apply the lemon mousseline sauce to the underside of one half macaroon, taking care to keep the cream within 0.5 cm of the edge.
Garnish around the cream with fresh raspberries and place the other half of the heart on top. Garnish the centre with raspberries. drizzle macaroons with icing sugar.
Awarded “Meilleur Ouvrier de France Pâtissier 2000” [Best Pastry Craftsman of France in 2000], Stéphane Glacier is one of the world’s leading ambassadors for the art of French pastry. After teaching in the most prestigious schools, he launched his own consultancy, founded a publishing house and opened a pâtisserie as well as a school for professionals and amateurs in the town of Colombes, located on the outskirts of Paris. Let’s meet him.
