ROSE MACAROONS WITH MASCARPONE AND RASPBERRIES

By akselden

Ingredients

• FOR ALMOND PASTE
• 2 cups almond meal
• 1 1/2 cups confectioners' sugar
• 2 egg whites
• 3 drops dusty rose gel food coloring
• FOR MERINGUE
• 2 egg whites
• 1 cup plus 1 tablespoon granulated sugar
• 3 tablespoons water
• FOR MASCARPONE LEGERE
• 1 cup whole milk
• 2 extra-large egg yolks
• 1/3 cup granulated sugar
• 1/4 cup cornstarch, sifted
• 1/2 teaspoon salt
• 2 cups cold mascarpone

Preparation

Step 1

FOR ALMOND PASTE:
In bowl of heavy-duty mixer with paddle attachment, combine almond meal and sugar by mixing on low speed 3 minutes. Add egg whites and food coloring, and mix for another minute. Transfer to small bowl and set aside.

FOR MERINGUE:

Place egg whites in bowl of heavy-duty mixer with whisk attachment. Do not turn on. Combine sugar and water in l-quart saucepan over medium-high heat. Using candy thermometer, heat sugar syrup to 230°.Turn mixer on low speed. Egg whites should be foamy when syrup reaches correct temperature. When syrup reaches 245°,remove from heat. With mixer on medium, slowly pour hot syrup down side of bow!. Whisk until stiff peaks form and mixture cools to room temperature, about 5 minutes.

FOR MACAROONS
Cut parchment paper to fit cookie sheet. Using 4"-diameter round cutter as stencil, trace inside of cutter with black marker, spacing circles about 1" apart. Turn parchment paper over and set aside until meringue cools. Fit piping bag with #5 plain round tip; set aside. Using spatula, fold 1/3 of cooled meringue into almond paste and mix well. Fold in another 1/3 of meringue, leaving mixture streaky and not well incorporated. Fold in remaining 1/3 of meringue and incorporate well. Spoon mixture into prepared piping bag with tip and pipe batter in concentric circles on parchment, using stencil as guide. When finished, let macaroons sit at room temperature 1 hour. Heat oven to 325°. Bake macaroons 10 minutes, rotate pan and bake another 10 minutes. When macaroons just lift off parchment without sticking, they are done. Cool on tray.

FOR MASCARPONE LEGERE:
In heavy, medium saucepan, bring milk to boil; turn off heat. Whisk yolks together in medium Bowl; whisk in sugar, cornstarch and salt. Continue whisking until mixture thickens and turns pale yellow. Slowly whisk in hot milk, a few tablespoons at first and then in a steady stream. Return to stove and cook mixture over medium heat, whisking constantly until very thick. Remove saucepan from heat and spoon mixture into baking dish. Place plastic wrap on surface of custard to keep it from forming skin. Pierce a few holes in plastic to allow heat to escape. Refrigerate. Place Mascarpone and cooled custard in heavy-duty mixer. Whisk on medium-high
until soft peaks form. Transfer to clean bowl and refrigerate.