Preview

Red fruits macaronade, lemon zest, tagada cream, raspberry water gelly

On différents shades of red, a unstructured macaron with fresh fruits.

Ingredients

Recipe for 4 persons

For the macarons

120 Gr

Egg white

50 Gr

Sugar

110 Gr

Almond powder

225 Gr

Icing sugar

3 Gr

Red food coloring

For the tagada cream

70 Gr

Tagada strawberries

500 Ml

35% whipping cream

2 Leaf(ves)

Gelatin

For the fresh fruits

12 Unit(s)

Strawberry

1 Tray(s)

Raspberries

0.50 Unit(s)

Lemon

25 Gr

Sugar

20 Unit(s)

Young beet sprouts

Preparation time: 60 min

Preheat your four at 310 °F

For the macarons
Put the flour and the almond powder in the food processor, mix it really thin and pass it through a tamis.Whip the egg white in the robot by adding the sugar step by step, until you have a ferm meringue, add the food color at the real end, flip the powder in the meringue until nice consistancy.Plate the macaron shell on a baking tray with a parchement paper with a pastry Pocket.Cook it for 15 minutes.
For the tagada cream
In a pan, bring the cream to boil with the tagada, mix with a wisk until smooth, add the rehydrated gelly out of the stove.
For the red fruits
Wash the strawberry, remove the stemp and cut it in quarters. Mix it with a little bit of sugar and reserve in the fridge.Cut a couple raspberry in half, and zest the lemon.
For the platting
In a round plate, on the middle of it, make some différents sizes ball of tagada cream with a pastry Pocket.Place some of the fruits everywhere, three shells of macaron in different way and finish with the lemon zest.Top it with the beets sprouts.