Macaroon hearts with Easy Pâtisserie

Ingredients 

For hulls :

• 150 g almond powder
• 150 g powdered sugar
• 110 g egg whites (divided into 2 portions of 55 g each)
• 150 g powdered sugar
• 40 ml water
• Red or pink food coloring (for strawberries and raspberries)

For the strawberry garnish:

• 150 g fresh or frozen strawberries
• 50 g powdered sugar
• 2 sheets gelatin or 4 g agar-agar
• 100 g mascarpone

For the raspberry garnish:

• 150 g fresh or frozen raspberries
• 50 g powdered sugar
• 2 sheets gelatin or 4 g agar-agar
• 100 g mascarpone

For the vanilla ganache :

• 100 g white chocolate
• 50 ml full cream
• 1 vanilla pod or 1 teaspoon vanilla extract

Recipe

For hulls :

Sift together the almond powder and powdered sugar. Mix a first portion of egg whites (55 g) with the almond powder/ powdered sugar mixture to form a paste. Heat the water and powdered sugar in a saucepan to 118°C. Meanwhile, beat the second portion of egg whites (55 g) with your Easy Pâtisserie whisk. Gently pour the hot syrup over the egg whites while whisking to form an Italian meringue. Continue beating until cool. Fold the meringue into the almond paste in three batches. Add colorants (red for strawberry/raspberry, beige for vanilla) according to desired flavors.

Use a pastry bag to pipe the shells onto a baking tray lined with baking parchment. Leave to air-crisp for 30 minutes. Bake for 12-15 minutes at 150°C (fan-assisted). Leave to cool.

For the garnish: strawberries and raspberries

Puree the strawberries or raspberries. Heat with sugar in a saucepan. Add softened gelatine or agar-agar to thicken. Leave to cool. Add the mascarpone and mix well.

For the filling: vanilla ganache

Heat the cream with the vanilla beans (or extract). Pour the hot cream over the white chocolate pieces. Mix until smooth. Leave to cool to thicken slightly.

Assembling the macaroons :

Using a piping bag, fill the shells with the different preparations. Assemble the macaroons, lightly pressing the shells together. Place in the fridge for at least 24 hours before tasting, to allow the flavors to develop.