Mascarpone Cream Macaron with Berries & Almond Pistachio Cake

Name: Mascarpone Cream Macaron with Berries & Almond Pistachio Cake
Ingredients: 125 g (1¼ cups) almond flour; 150 g (1¼ cups) confectioner’s sugar; 100 g (⅓ cup and 3 Tbsp) egg whites; Red food color, as needed; 100 g (⅓ cup and 2 Tbsp) heavy cream; 252 g (1 cup and 2 Tbsp) mascarpone cheese; Few drops (2 Tbsp) rosewater; 325 g (1⅓ cups and 2 Tbsp) almond paste; 75 g (⅓ cup) pistachio paste; 110 g (½ cup) unsalted butter, softened; 35 g (1¼ ounces) inverted sugar; 15 g (2½ tsp) salt; 275 g (5 each) whole eggs; 260 g (2 cups and 4 tsp) flour, sifted; 56 g (¼ cup) strawberry puree; 56 g (¼ cup) raspberry puree; 56 g (¼ cup) blackberry puree; 56 g (¼ cup) cherry puree; 30 g (2 Tbsp) granulated sugar; 2 g (1 tsp) agar agar

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Macaron

125 g (1¼ cups) almond flour
150 g (1¼

Cake
Vegetarian

Method

Macaron

Preheat oven to 135°C (275°F), low fan. Combine flour and confectioner’s sugar in a food processor and process to a fine powder. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and granulated sugar until medium