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Recipe: Strawberry macaroon with super-quick raspberry sorbet

Strawberry macaroon with super-quick raspberry sorbet

Delicate macaroons filled with fresh strawberry slices and a super-quick raspberry sorbet.
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Ingredients
Quantity for 6 person(s)
    For the macaroon
  • Icing sugar : 175 g
  • Ground almonds : 125 g
  • Egg white(s) : 110 whole
  • Caster sugar : 75 g
  • Red food colouring : 0.4 cl
    • For the rest of the recipe
  • Strawberries : 250 g
  • Frozen raspberries : 250 g
  • Water : 10 cl
  • Caster sugar : 100 g
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Recipe method


For the macaroons
Preheat the oven to 160°C (GM.2/3). Whisk the egg whites to a stiff peak with an electric whisk then beat in 75 g caster sugar until the meringue is very stiff and glossy.

Sieve the ground almonds and icing sugar together. If using, add a few drops of the red food colouring to the meringue then fold in the almonds and icing sugar. With a plastic spatula, work the mixture by folding it over on itself until it is soft and shiny and forms a ribbon.

Fill a piping bag with this mixture, pipe macaroons onto a baking mat or a sheet of baking parchment.

Leave the macaroons to dry out for 15 minutes at room temperature then bake for 10-12 minutes.





For the sorbet
Bring the water and 100 g sugar to the boil in a pan. Once the sugar dissolved, remove from the heat and allow to cool.

Place the raspberries in a blender and, once cooled, pour the syrup over the fruit. Process to obtain a sorbet-like texture.

To serve
Wash and hull the strawberries. Cut in to quarters.

Place a quenelle of raspberry sorbet on a macaroon shell, place a few strawberries on top and close the macaroon with a second shell. Serve immediately.

Wait until the last moment until filling these delicate macaroons with the raspberry sorbet.

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