Berry Sensation Macaron

Berry Sensation Macaron

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  • Sub Category Name
  • Recipe Source Name
    Real High Tea Australia Volume 2


  • 125g icing sugar
  • 125g ground almond
  • 90g egg white, divided equally in two
  • 3.5g food colouring
  • 5g Dilmah Exceptional Berry Sensation tea
  • 112g sugar
  • 40ml water
  • 45g egg white
  • 165g sugar
  • 55ml water
  • 105g egg yolk
  • 300g butter
  • 2ml rosewater
Pate de fruit
  • 350g strawberry purée
  • 150g raspberry purée
  • 50g sugar
  • 10g pectin yellow
  • 500g sugar
  • 100g glucose
  • 8g citric acid
Chocolate decoration
  • 150g ivory chocolate
  • 5g red cocoa butter

Methods and Directions

  • Prepare an Italian meringue with the 225g of sugar and the water at 118°C and 45g of egg white.
  • Mix the TPT with the rest of the egg whites and the food color.
  • Fold the lukewarm Italian meringue into the second mixture in two stages.
  • Pipe the macaron batter on the parchment paper.
  • Leave on rack until the top is dry to touch.
  • Bake at 150°C for 10 minutes and cool on the rack.
  • Cook sugar with water until 116°C.
  • Pour the cooked sugar on the egg yolks and whip until the mixture has cooled.
  • Add the butter and the flavoring.
  • Sandwich two pieces of macaron with the buttercream.
Pate de fruit 
  • Bring the fruit purée to boil in a round-bottomed copper pan, while stirring.
  • Sprinkle over the pectin mixture with 50g sugar, boil 2–3 minutes.
  • Add the 500g sugar in three or four successive stages, then add the glucose.
  • Cook together at 107°C to obtain 75°C brix on the refractometer.
  • Then add the tartaric acid and stop the cooking process by pouring in 10g of water or alcohol.
  • Check cooking on the refractometer and thermometer.
  • Cook the sweetening ingredients first, as quickly as possible, frequently cleaning the edge of the pan.
  • When adding the sugar, make sure the cooking temperature does not fall below 85°C to prevent the pectin gelling.
  • Once cooked, you should be able to run your jelly into a mould or frame and level it off to obtain the required thickness.
  • Leave the fruit jelly to rest outside the frame for 48 hours on both sides. Cut it, coat in granulated sugar and leave to rest again for 48 hours

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