Mascarpone Cream Macaron with Berries & Almond Pistachio Cake

Name: Mascarpone Cream Macaron with Berries & Almond Pistachio Cake
Ingredients: 125 g almond flour; 150 g confectioner’s sugar; 100 g egg whites; Red food coloring, as needed; 100 g heavy cream; 250 g mascarpone cheese; 2 tbsp rosewater; 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; 50 g strawberry puree; 50 g raspberry puree; 50 g blackberry puree; 50 g cherry puree; 30 g granulated sugar; 2 g agar agar

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Macaron

125 g almond flour
150 g confectioner’s sugar
100

Dessert
Vegetarian

Method

Macaron

Preheat oven to 275°F, low fan.

Combine 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