How to make it

  • For the raspberry jelly squares

  • 1. Start by preparing the raspberry jelly.
  • 2. Using a hand blender, blend the raspberries and sugar to a puree. Strain the puree to remove the pips. Heat a quarter of the puree to 45° C. Stir and add the rest of the raspberry puree.
  • 3. Pour it into a gratin dish lined with clingfilm to a depth of 4mm. Allow to cool 1 hour at room temperature then put the dish in the freezer for 2 hours. Turn oout the jelly and cut into 1.5cm squares. Return the jelly squares to the freezer.
  • For the lychee and rose ganache

  • 1. Drain the lychees. Blend then strain to obtain a fine puree. You will need 110g puree.
  • 2. Chop up the chocolate and melt it in a bowl over a pan of barely simmering water (never let it boil).
  • 3. Bring the cream to and lychee puree to boil. Pour it over the melted chocolate a third at a time. Add the rose essence and stir.
  • 4. Pour the ganache into a gratin dish and press clingfilm over the surface of the ganache. Set aside in the fridge for the ganache to thicken.
  • 5. Spoon the ganache into a piping bag fitted with plain nozzle. Pipe a generous mound of ganache on to half the shells. Lightly press a square of frozen jelly into the centre and finish with a dot of ganache. Top with the remaining shells.
  • 6. Store the macarons for 24 hours in the fridge and bring back out 2 hours before serving.
  • For Macaron Shells

  • 1. Sift together the icing sugar with ground almonds.
  • 2. Stir the food coloring in the first portion of egg whites. Pour them over the mixture of icing sugar and ground almonds but do not stir.
  • 3. Bring the water and sugar to boil at 118°C. When the syrup reaches 115°C, simultaneously start whisking the second portion of egg whites to soft peaks.
  • 4. When the sugar reached 118°C, pour it over the egg whites. Whisk and allow the meringue to cool to 50°C, then fold it into the ground almond-icing sugar mixture. Spoon the batter into a piping bag fitted with a plain nozzle.
  • 5. Pipe rounds of batter about 3.5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment. Rap the baking trays on the work surface covered with a kitchen cloth. Sprinkle half of the shells with ruby glitter. Leave the shells to stand for at least 30 minutes until they form a skin.
  • 6. Preheat the fan oven to 180°C then put the trays into the oven. Bake for 12 minutes quickly opening and shutting the oven door twice during the cooking time. Out of the oven, slide the shells on to the work surface. Do not remove from the sheet until they are completely cooled.
  • Notes:

  • Costs per 100g egg white: 125g ground almond (€1,50) 125g icing sugar (€0,15) 125g fine caster sugar (€0,10) 100g egg whites (€0,40) 45g unsalted butter (€0,20) 250g milk chocolate (€1,60) 5 passion fruits (€3,75) Total cost €7,70 (per piece approx. €0,20)
  • Source: Pierre Herme

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  • gourmetana 5 years ago
    This sounds absolutely wonderful!
    Oh and there it is my favorite Pickwick tea :)
    Was this review helpful? Yes Flag

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