Raspberry Macaron Mix

By Chef Philippe

344g

Meilleur du Chef

This raspberry macaron mix allows you to easily reproduce Chef Philippe's failproof raspberry macarons recipe at home.

This raspberry macaron recipe by Chef Philippe is an all-time favourite for children of all ages.
Manufactured in our laboratory in the Basque country, France, this raspberry macaron mix is made of healthy, quality ingredients.
This recipe has an intense raspberry flavour with a crunchy biscuit and gooey filling.
Serve with a side of maple syrup or fresh fruits and start your day with a nutritious breakfast.

Instructions:
The shells:
1. Sift the contents of bag number 1 into a bowl.
2. Add the egg whites to the stand mixer bowl. Mix. Add the contents of bag number 2 in 3 batches until the meringue is smooth with soft peaks.
3. Pour the sifted powders in one go over the meringue and mix with a spatula. Fold the macaron batter until shiny.
4. Transfer the preparation into a piping bag fitted with a piping bag Ø 8mm.
5. Pipe the macaron shells on a silicone mat.
6. Bake in a fan-assisted oven preheated at 160°C (gas 2) for 12 minutes.
7. Take out of the oven and set aside to cool.

The raspberry filling:
8. Heat the fruit purée (or fresh or frozen raspberries) in a saucepan until you get a coulis.
9. Add the contents of bag number 4 and whisk. Bring to a boil and cook for another minute.
10. Transfer into a dish and cover the surface with cling film. Refrigerate for 30 minutes.

Finish:
11. Take the raspberry filling out of the fridge and whisk until smooth.
12. Assemble the shells together with a generous knob of raspberry filling in the centre (use a piping bag).

• Store away from direct light and heat in original packaging.
• Ingredients: Super-fine almond flour (California), caster sugar (France), icing sugar (France), freeze dried whole raspberry (Spain), pectin NH for coating (France), E122 raspberry red colouring powder (France).
• Allergens: May contain traces of gluten, nuts.
• What to add: 76g egg whites (38g + 38g).
• Net weight: 200g + 100g + 11g + 33g (344 g)
• Makes 12 macarons