- Make an Italian meringue with the water, first amount of granulated sugar, salt by boiling it to 244°F/118°C. Slowly pour the cooked syrup over the first amount of half-beaten egg whites while continually whipping. Beat until completely cool.
- In the mixer combine the almond flour and the powdered sugar. Add the egg whites, coloring, and the Ponthier Raspberry purée. Combine thoroughly. Delicately fold in 140g of the Italian meringue. Pipe onto a silkmat and allow to dry for 45 minutes to 1 hour. Bake the macarons at 300°F/ 148°C until the foot and the edge of the shells feel firm and just come off of the silkmat.
- Mix the second amount of granulated sugar with the Gelcrem Hot. Dissolve into the second amount of Ponthier Raspberry purée and bring to a boil. Cover with film and refrigerate.
- Assemble the 2 halves of the macaroon with the raspberry filling. Slide a lollipop stick into the filled macarons. Freeze. Heat the white chocolate to 140°F/40°C and add the fat soluble color to reach desired look. Add the chopped toasted hazelnuts to the chocolate. Dip the lollipops in the chocolate. Leave to set in the refrigerator.
- Garnish as desired.
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