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Raspberry and long pepper macaroons Recipe

Traditional French delicacies filled with a delicious combination of fresh fruit and long pepper spice

  • Preparation
    30mins
  • Cooking time
    15mins
  • Rest time
    15mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour pieces
  • For the macaroon
  • Ground almonds : 150 g
  • Icing sugar : 210 g
  • Caster sugar : 90 g
  • Red food colouring : 5 drop
  • Egg white(s) : 130 whole
  • For the garnish(es)
  • Long peppercorn(s) : 5 g
  • Frozen raspberries : 500 g
  • Caster sugar : 50 g
Method
  • ETAPE 1

    Preheat the oven to 160°C (GM 3)

  • ETAPE 2

    For the macaroon shells: place the ground almonds and the icing sugar in a food processor. Process for 30 seconds to obtain a finer mixture then pass it through a sieve to ensure it is completely lump-free.

  • ETAPE 3

    Mix the water and granulated sugar in a small pan with a spatula. Leave this mixture to reach 118-119°C, test using a sugar thermometer.

  • ETAPE 4

    Place 75 g of the egg white in the bowl of a food mixer and whisk until stiff. When the sugar has reached the correct temperature, pour it over the beaten egg white. Whisk until the mixture has cooled down.

  • ETAPE 5

    Pour the remaining 75 g egg white onto the ground almonds and icing sugar. Mix well.

  • ETAPE 6

    Incorporate a little of the cooled meringue into the mixture then fold in the rest. Mix thoroughly until it has a smooth, even and ribbon like consistency.

  • ETAPE 7

    Fill a piping bag with the mixture. Pipe macaroons onto a baking mat or a baking tray lined with baking parchment.

  • ETAPE 8

    Gently tap the mat or baking sheet to settle the macaroon mixture then bake for 10 minutes, turning the mat or baking sheet around half way through the cooking time.

  • ETAPE 9

    Once cooked, set aside and allow to cool.

  • ETAPE 10

    For the filling: Place 50g caster sugar in a frying pan and melt without stirring. Once the caramel has obtained a dark golden colour, add the raspberries and the long pepper.

  • ETAPE 11

    Allow the moisture from the raspberries to evaporate so that you obtain a jam-like mixture.

  • ETAPE 12

    Remove the pepper and allow the filling to cool.

  • ETAPE 13

    To serve: fill half of the macaroon shells with the raspberry filling and then top with a second macaroon shell.

Chef's tip

«Allow the macaroons to firm up in the fridge for 12-24 hours before serving.»

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