Giant raspberry macaroon
Description
Macaroons are one of the great icons of French patisserie. I have to admit, though, that the classic versions, which are often very sweet, aren't really my guilty pleasure. On the other hand, this giant macaroon made everyone at home agree! It retains the charm and texture of a traditional macaron, but its creamy filling and fresh raspberries add a lightness that perfectly balances the sugar. An elegant dessert, ideal for a special occasion.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Preheat oven to 145°C.
2. Whisk the egg whites until stiff. Gradually add the sugar and whisk until stiff peaks form. Add the pink colouring.
3. Sift together the icing sugar and almond powder, then gently fold into the stiffly beaten egg whites.
4. Draw two 13 cm diameter circles on baking paper, turn over and place on a baking tray.
5. Using a piping bag, form two discs following the circles.
6. Bake for around 17 minutes (depending on your oven). Leave to cool.
7. For the cream: Whip the cream and mascarpone with the icing sugar and vanilla until stiff. Stir in the Greek yoghurt. Pipe into a piping bag.
8. Top a shell with the cream, arrange the raspberries (especially around the edges for a pretty visual effect) and fill the inside.
9. Cover with the second shell and decorate with the remaining cream and the reserved raspberries.
THERMOMIX® METHOD.
