Macarons “Red-White-Red

For the macarons “Red-White-Red” first mix grated almonds and powdered sugar. If these are not fine enough, mix together again in the Moulinette until a powder as fine as possible. Mix 110 g egg whites with this powder and set aside.

Lightly beat the remaining 110 g egg whites with the 30 g sugar. Bring the 300 g sugar and the water to a boil at 116 °C and add to the egg whites. Beat until cold and add the color. Add the almond-sugar-egg white mixture until a viscous consistency is reached and pipe onto baking paper or permanent baking mats in the desired size. Bake at about 150 °C with the oven door minimally open until the macarons can be easily removed from the baking paper. Allow to cool.

For the filling, boil the whipped cream with the lemon zest and pour over the white chocolate, add the pistachio paste if desired, mix until lump-free and chill, preferably for a few hours or overnight.

Allow to return to room temperature before using. Whip the softened butter. Gradually add the room-warm chocolate cream. Spread on half of the macarons and press the tops lightly. Leave the macarons “Red-White-Red” to infuse for a few hours or overnight.

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