Chef Erwin Mallet's Raspberry Macarons

May 31 is National Macaroon or Macaron Day, not to be mistaken for a celebration of the French president, and we are preparing to celebrate in the sweetest way possible.

Macaron The name is derived from the Italian word macarone, maccarone or maccherone, the meringue. ~Wikipedia

To keep in theme with their part French Mediterranean theme, Villa Azur’s Executive Chef Erwin Mallet reveals his recipe to creating the perfect raspberry batch of the sweet meringue-based confection.

Chef Erwin Mallet's Raspberry Macarons

Difficulty: Involved
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Macarons

Ingredients

212 grams Almond flour/meal
212 grams Powdered Sugar
.82 grams and .90 grams Egg whites
Red Food Coloring, Qs amount at your discretion.
236 grams Granulated sugar, plus a pinch for the egg whites
158 grams Water

Raspberry Jam

Ingredients

1 kg raspberry purée
50 grams granulated sugar
10 grams pectin

Macaron Preparation

Prepare your pastry bag, parchment paper and pan sheet.
Pre-heat oven to 350ºF
Sift the almond flour and powdered sugar into a large bowl and whisk together, pour in the 82 grams of egg whites and combine with spatula, add the red colorant.
Place the remaining 90 grams of egg whites into the bowl of a stand mixer fitted with the whisk attachment.
Combine the 236 grams of granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203ºF / 110ºC
Letting the syrup continue to cook, add a pinch of sugar to the egg whites, turn the mixer to medium speed, and whip to soft peaks.
When the syrup reaches 248ºF / 120ºC remove the pan from the heat. Turn the mixer to medium-low speed and slowly add the syrup.
Increase the speed and whip for 5 minutes, until it is cool.
Fold one-third of the meringue into the almond mixture, then continue adding the egg whites a little at a time.
Transfer the mixture to the pastry bad with the tip and pipe the macaron, lift up the pan sheet and tap the bottom of the pan to spread the batter evenly and smooth any peaks eft by the pastry bag.
Bake for 9 to 12 minutes.

Jam Preparation

Warm up the 1 kg raspberry purée with 50 grams of granulated sugar and 10 grams of pectin until the jam boils.
Put the jam in the freezer for 2 hours
When the jam is cold, put it in a blender and mix until the perfect texture.
Now it’s time to fill the macaron.
Transfer the jam into a pastry bag.
Remove the macaron from the pan.
Beginning in the center, pipe the jam and top with the second macaron
Put in the refrigerator for 3 hours before serving.