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Blueberry Cream And Pistachio Macaroon Recipe

Ingredients

How to make it

  • Method
  • Macaroons
  • Grind the icing sugar and almond powder together, then pass through a very fine strainer.
  • Dry in a warm (40° C / 100° F) oven for 2 hours.
  • Sift again and fold the mixture into the egg whites which have been beaten to stiff peaks with the granulated sugar. Add the pistachio cream. Pipe in circles onto a baking sheet lined with parchment paper.
  • Bake in a preheated 180° C (350° F) oven for 10 minutes.
  • Blueberry cream
  • Whip the cream until stiff, add the icing sugar and blueberries and fold together gently.
  • Sheep's milk
  • Beat the egg yolk with the sugar until pale and light.
  • In a small saucepan, heat the sheep's milk just until it comes to a boil and whisk it into the egg yolk mixture.
  • Return the mixture to the saucepan and cook for a few minutes, stirring constantly, without allowing the mixture to boil.
  • Remove from the heat, add the cream and raspberries and purée in a blender. Refrigerate.
  • Presentation
  • In the centre of a plate, place a pistachio macaroon, put some of the blueberry cream on top, and cover with another macaroon. Surround everything with some of the sheep's milk sauce and garnish with raspberries.
  • url:
  • http://www.theworldwidegourmet.com/recipes/blueberry-cream-and-pistachio-macaroon/
  • Chef Jean Luc Mengin

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