Valentine’s Day Macarons

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• Step 1

  Prepare the raspberry confit.

• Step 2

  Soak the gelatine into cold water.

• Step 3

  If you have a Thermomix, put the raspberries, lime juice, sugar, honey and pepper in the bowl. Mix for 6 minutes, speed 5 at 80 degrees.Then go to step 7.

• Step 4

  If you don't have a Thermomix, put all the ingredients in a pan.

• Step 5

  Cook gently for 12 minutes with a cover on your pan.

• Step 6

  Mix your sauce.

• Step 7

  Sift the sauce to take away the seeds.

• Step 8

  Add the drained gelatine sheet, mix and let cool down.

• Step 9

  Prepare the macaron shells.

• Step 10

  Mix the almond powder, icing sugar, icing color and 35 g egg whites in a large bowl. You should get a very compact mixture.

• Step 11

  Start whisking the remaining egg whites at speed vitesse 4 on a scale from 1 to 6.

• Step 12

  In the meantime boil the water and caster sugar. When the syrup reaches 118 degrees (or when you have littles bubbles all over the surface), pour it gently on the egg whites while whisking.

• Step 13

  Keep on whisking until the mixture gets below 50 degrees (you should be able to place your hands against the bowl without burning them).

• Step 14

  Add a large tablespoon of this meringue to your almond batter and mix with the spatula.

• Step 15

  Add 1/3 of the meringue and mix with the spatula.

• Step 16

  Add another third of meringue and mix.

• Step 17

  Add the last third and mix.

• Step 18

  Mix gently until the batter surface flattens when you stop mixing. Be carefull, if you mix to much you won't get the right result after baking.

• Step 19

  Pipe 8 shells of 8 cm and 8 shells of 4 cm on a baking paper sheet.

• Step 20

  Leave to dry 30 minutes.

• Step 21

  Preheat your oven at 160 degrees.

• Step 22

  Bake the shells 18 minutes.

• Step 23

  Place your shells on a grid for cooling down. Set aside.

• Step 24

  Prepare the chantilly.

• Step 25

  Place the bowl and whisk of your food processor 5 minutes in your freezer.

• Step 26

  Pour the cream in the bowl, whisk. When it thickens, add the mascarpone and icing sugar.

• Step 27

  Stop whisking when the chantilly is firm.

• Step 28

  Proceed with the final mounting.

• Step 29

  Place the big shells on a dish.

• Step 30

  Pipe chantilly generously. Pipe confit in the center.

• 

  Step 31

  Place the small shells on top. Pipe chantilly again.

• 

  Step 32

  Add a raspberry.

  NOTES
  For the icing color, proceed little by little until you get the color you were expecting.

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