Strawberry macaroon with super-quick raspberry sorbet Recipe

Delicate macaroons filled with fresh strawberry slices and a super-quick raspberry sorbet.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the macaroon
  • Icing sugar : 175 g
  • Ground almonds : 125 g
  • Egg white(s) : 110 whole
  • Caster sugar : 75 g
  • Red food colouring : 4 ml
  • For the rest of the recipe
  • Strawberries : 250 g
  • Frozen raspberries : 250 g
  • Water : 100 ml
  • Caster sugar : 100 g
Method
  • 1. 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.



  • 2. 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.

  • 3. 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.

Chef's tip

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

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