Macarons with Pink Biscuits from Reims,

Raspberries and Mousse with Champagne Rosé

​

For the pink cookie macaron shells:

430g icing sugar, sifted

140g sifted almond powder

80g pink biscuits, powdered and sifted

200 g egg whites at room temperature

 

1 pinch of salt

1 teaspoon of lemon juice

50g caster sugar

pink and orange food coloring

​

For the Champagne mousse:

135 ml Madame de Savigny Rosé Champagne

2 sheets of gelatin

1 teaspoon of lemon juice

4 egg yolks

85g icing sugar

80g caster sugar

40g water

40g egg whites

200 g liquid full cream

​

For the raspberry runny heart:

100g raspberry coulis

​

Flowing raspberry hearts

Place the coulis in small silicone molds in the shape of half-spheres and place

everything in the freezer for at least 2 hours.

 

Champagne Rosé mousse:

Soften the gelatin in warm water.

In a saucepan, bring the Champagne to a boil.

Meanwhile, beat the egg yolks with the sugar until the mixture whitens.

Gradually pour the hot Champagne over the eggs and stir vigorously.

Transfer everything back to the saucepan and cook until the preparation coats the spoon.

Stir in the drained gelatin. Mix and let cool for at least 2 hours.

Meanwhile, make the macaron shells.

 

Macaroon shells:

For about forty macaron shells:

 

Sift the almond powder to keep a very fine powder and add the pink biscuit powder  and the icing sugar also sifted. Mix et Reserve. (This operation can be done on D-Day but it is recommended to let the almond powder dry overnight).

 

D-Day: Beat the egg whites very firm with a pinch of salt then add the sugar, lemon juice and orange-pink food coloring.

 

Add, in three times, the dry mixture (almond powder / icing sugar), stirring very gently with a spatula.

​

Finally, "macaroon" the dough, that is to say work it with the spatula so as to drive out the accumulated air without breaking the whites to make it elastic.

 

Put the dough in a piping bag. (4mm in diameter). On a baking sheet covered with parchment paper, form balls about 5cm in diameter (7cm for the biggest ones) making sure to space them sufficiently.

 

Tap the underside of the plate, the macaroons will spread out slightly and the surface will smooth out.

 

Leave the macaroons to “shell” for 30 min. The shells will keep their shape when cooked while the inside will swell to form the famous collarette.

 

Meanwhile, preheat the oven to 150°C.

 

Bake the macaroons for 10min30 for the small ones (5cm in diameter), 11min30 for the bigger ones (7cm in diameter).

 

Baking is always a very delicate step for macaroons and you will surely have to adapt the temperature and baking time according to your oven.

​

Finishes and assembly:

​

Champagne foam:

Place the fresh cream in the freezer for about fifteen minutes, along with the whisks and the bowl in which it will be whipped.

Make an Italian meringue:

Heat the water and sugar, watching the temperature. When it reaches 110°C, start beating the egg white until stiff.

When the syrup reaches 117°C, drizzle it into the egg white while continuing to beat.

Whisk until meringue cools (about 5 minutes).

To book.

​

Whip the cold cream into whipped cream.

Mix the champagne preparation using an immersion blender until it is very smooth and gently incorporate the whipped cream. Mix carefully using a wide whisk until the cream is smooth.

 

Add the meringue in the same way.

Spread everything in a piping bag and place a good amount of cream in the center of each macaron. (Be careful not to completely fill the surface of the shell, stop 1 cm from the edge)

Press a half-sphere of frozen coulis into the center of each part and cover with a last small layer of mousse.

To finish, very carefully place the second shell of macaroons on top and press gently on each part to lightly spread the cream to the edges.

 

Refrigerate until tasting. Like all macaroons, it will be better the next day, it's up to you to see if you can resist it...