Mascarpone Cream Macaron with Berries
Macarons filled with mascarpone cream and raspberries served with cubes of almond pistachio cake.
Servings: 24 servings
Calories: 334kcal
Ingredients
Macaron
- 125 g almond flour
- 150 g confectioner sugar
- 100 g egg whites
- 100 g granulated sugar
- Red food coloring as needed
Rosewater Mascarpone Cream
- 100 g heavy cream
- 250 g mascarpone cheese
- 75 g granulated sugar
- 2 teaspoon rosewater
Almond Pistachio Cake
- 325 g almond paste
- 75 g pistachio paste
- 35 g inverted sugar
- 15 g salt
- 110 g unsalted butter softened
- 275 g whole eggs
- 260 g all purpose flour sifted
Berry Gel
- 50 g strawberry puree
- 50 g raspberry puree
- 50 g blackberry puree
- 50 g cherry puree
- 30 g granulated sugar
- 2 g agar agar
Instructions
Macaron
- Preheat oven to 300° F.
- Combine the almond flour and confectioner's sugar in a food processor and process to a fine powder.
- Whip egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment to medium peaks.
- Add a few drops of red food coloring (we used 20) and whip for another 20 seconds.
- Sift almond mixture over egg whites and fold, using a rubber spatula, until smooth. Do not over mix.
- Pipe circles onto sheet trays lined with nonstick mats and carefully tap trays to flatten the cookies. Set aside to dry for 30 minutes before baking. Bake for 12-15 minutes.
Rosewater Mascarpone Cream
- Lightly whip all ingredients in the bowl of a stand mixer until smooth.
Almond Pistachio Cake
- Preheat oven to 350° F.
- Beat almond and pistachio pastes, sugar, salt and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth.
- Add eggs slowly, mixing between each addition.
- Add flour and beat until smooth.
- Pour into a half sheet tray lined with a nonstick mat and bake for 20-24 minutes until lightly golden.
Berry Gel
- Bring all the ingredients to a boil in a small pot. Refrigerate for 4 hours to chill before processing in blender until smooth.
Assembly
- Place a dollop of Mascarpone cream onto macaron. Top with raspberries and sandwich with a second macaron.
- Serve with Berry Gel, a few cubes of Almond Pistachio Cake and a few more dots of mascarpone cream.
Notes
Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
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Nutrition
Serving: 1Serving | Calories: 334kcal | Carbohydrates: 32g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 275mg | Potassium: 93mg | Fiber: 2g | Sugar: 20g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg