Grand macaron framboises-myrtilles/ meringue française

almond flour

🥗Healthier: oat flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is often more affordable and nut-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cheaper alternative to butter.

raspberry puree

🥗Healthier: strawberry puree

💰Cheaper: frozen raspberries

Frozen raspberries can be more economical and still provide flavor.

Prepare the macaron mixture by whisking the egg whites until frothy, then gradually adding the powdered sugar and mixing until stiff peaks form.

Fold in the almond flour and icing sugar mixture gently until combined.

Pipe the macaron batter onto a baking sheet lined with parchment paper and let them rest for 30 minutes.

Bake the macarons in a preheated oven at 150°C for 25 minutes.

For the cream, heat the milk with the sugar until dissolved.

In a separate bowl, whisk the egg yolks with the cornstarch until smooth.

Gradually add the hot milk to the egg mixture, stirring constantly.

Return the mixture to the heat and cook until thickened, then remove from heat and add the butter and white chocolate, stirring until melted.

Incorporate the whipped cream and optional orange blossom water into the mixture.

Dissolve the gelatin in water and add it to the cream mixture, stirring well.

Cooking Techniques

Spice Level:

Dietary

Allergens