Macaroon with raspberries and anise
15 servings
45 minutes
Raspberry and anise macarons are a refined creation of the French pastry school, combining the airy lightness of almond dough with a rich fruity flavor. The origins of the macaron trace back to Renaissance Italy, but it was in France that it took on its famous form. In this version, the sweetness of raspberry harmoniously intertwines with the warm, spicy notes of anise, creating a unique bouquet of flavors. The crispy shell and delicate, aromatic filling make each tasting moment a true gastronomic delight. This pastry not only pleases the palate but also attracts the eye with its bright, contrasting color. It is perfect for an exquisite tea party or as an elegant dessert on a festive table.
1
Soak gelatin in cold water. Heat the puree to 45 degrees, add the mixture of pectin and a tablespoon of sugar. Bring to a boil, then add 130 grams of sugar. Heat the mixture to 105 degrees, add lemon juice, squeezed gelatin, ground green anise, and Ricard liqueur. Stir, cover with film and refrigerate to cool the filling.
- Gelatin in plates: 1 piece
- Raspberry puree: 200 g
- Pectin: 4 g
- Sugar: 385 g
- Lemon juice: 18 ml
- Gelatin in plates: 1 piece
- Ground anise (star anise): 9 g
- Liquor: 9 ml
2
Boil syrup from 250 grams of sugar and 60 ml of water. When the sugar dissolves, bring it to 118 degrees and remove from heat.
- Sugar: 385 g
3
Divide the egg whites into two parts and whip one of them with half of the dry egg whites until peaks form. Slowly pour half of the syrup into the egg whites and continue whipping until a strong foam forms. Sift 125 grams of flour with 125 grams of powdered sugar and add green food coloring. Slowly incorporate the egg whites into the batter, mixing until it shines. Do the same with the remaining egg whites, syrup, and flour—just add red food coloring.
- Egg white: 95 g
- Dry protein: 2 g
- Sugar: 385 g
- Almond flour: 250 g
- Powdered sugar: 250 g
- Green food coloring: 5 ml
- Egg white: 95 g
- Dry protein: 2 g
- Sugar: 385 g
- Almond flour: 250 g
- Powdered sugar: 250 g
- Red food coloring: 5 g
4
Fill one piping bag with green dough and another with red. Then place these two bags (without nozzles) into a larger third bag. Pipe the multicolored dough in a spiral on a baking sheet lined with parchment paper. Bake at 150 degrees for two minutes, then reduce the temperature to 140 degrees and bake for another nine minutes.
5
Spread the cooled lids with melted raspberry-anise filling and assemble the pastries.
- Raspberry puree: 200 g
- Ground anise (star anise): 9 g