Share
Traditional macaron with red berries
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
10 servings
Dayse Paparoto
@chefdaysepaparoto- Ingredients
- Recipe
- butter for greasing to taste
- Almond flour65 g
- Icing sugar50 g
- egg whites2 unit(s)
- Refined sugar100 g
- Berries (strawberry, raspberry and blackberry)400 g
- Refined sugar for syrup2 cup
- Lemon (already squeezed)2 unit(s)
- Drops of dye (color of your choice)2 unit(s)
- Grease and line baking sheets with parchment paper. Grind the ground almonds and icing sugar in a food processor until you get a very fine crumb.
- Beat the egg whites in a very clean bowl. Whisking constantly, add the regular sugar, 1 tablespoon at a time, and beat until stiff and glossy. Place half of the meringue in a bowl and add the green food coloring. Repeat with the other half and the pink food coloring. Add the crushed almonds in equal parts to the two meringues and mix well.
- Transfer one of the meringue portions to a pastry bag fitted with a 1 cm single tip and form 12 circles of 3 cm in diameter on a baking sheet. Wash the pastry bag and repeat with the other meringue.
- Tap the pans firmly in the sink to slightly smooth the surface of the macarons. Let it rest for 30 minutes. Bake in a preheated oven at 160ºC for 15 minutes, or until crisp. Allow to cool and carefully remove the paper.
- Now you can fill it with pistachio ice cream
- 1. In a medium saucepan, mix the whole fruit with the sugar and lemon juice. Take it to the low fire and let it cook for about 20 minutes until it forms a thick syrup - the fruits will cook in their own liquid and fall apart. 2. Transfer the syrup to a bowl and let it cool down before putting it in the fridge. Serve cold over cakes, pies or puddings.
Did you like this recipe?
You may also like
fried cassava
Fried plantain
strawberry ice cream
By
Chicken strogonoff
By