Tart with frangipane and pear cream!
Desserts from Italy - Lombardia
translated by Italian with
Delicious raspberry macarons for a special occasion
Whisk together the almond flour and the icing sugar until the mixture becomes powder; sift it and put it in a bowl with half the egg whites, mixing it until it is homogeneous.
In a thick-bottomed saucepan, melt the granulated sugar with water and bring to a boil.
Put the other half of egg whites in a bowl and when the syrup reaches 114 degrees, operate the planetary mixer to whisk the egg whites. When you reach 118 degrees add the syrup flush.
Whip the meringue until it cools; at this time you can add the dye (in this case the red one).
Once cooled add the meringue to the almond flour mixture and mix gently from bottom to top. When stirring it must fall from the head like a ribbon.
Form circles on the sheets of parchment paper (for these doses about 40 pairs will come out) and let rest for half an hour (they must dry).
Bake at 160 degrees for 10-12 minutes depending on the size. Take them out of the oven and let them rest on a cold surface.
For the cream, in a thick-bottomed saucepan, add the eggs with the sugar mixed with the starch. Put it on medium heat stirring with a whisk. When it comes to a boil add the raspberries and cook until it begins to boil.
Remove from the heat and add the gelatine previously placed in cold water and mix. Add the softened butter and strain everything with a sieve.
Once the filtered cream is obtained, let it cool and put it to rest in the fridge for a couple of hours.
At this point, stuff the macarons by distributing a good dose of cream and gently combining them.