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Raspberry and strawberry macarons with creamland filling
Ingredients:
BODY
- 300 g powdered sugar
- 300 g almond flour
- 110 g egg white
- 300 g white sugar
- 75 g water
CHEESE GANACHE
- 75 g cream
- 150 g Hochland Creamland cream cheese
- 120 g white chocolate
- 10 g invert sugar
RASPBERRY GEL
- 100 g strawberry paste
- 500 g raspberry pulp
- 60 g honey
- 9 g agar
- 10 g white sugar
Recipe step by step
- 1. Boil the water with the sugar to 118ºC.
- 2. Then pour in the egg whites and beat on low speed until it is 50º.
- 3. Leave for 30 minutes in a dry place.
- 4. Then bake at 150ºC for 10-14 minutes.
- 5. Heat the cream mixed with the invert sugar.
- 6. Melt the chocolate gently.
- 7. Add the cream to the semi-liquid chocolate and blend.
- 8. Then add Hochland Creamland cheese and blend again.
- 9. Finally, set aside to crystallise.
- 10. Combine the sugar and agar together.
- 11. Then add to the pot with the mixed fruit and honey.
- 12. Boil together, then chill in the fridge until firm. Blend after cooling.