This elegant and voluptuous cake which Peck dedicates to Mother's Day is the quintessence of the macaron. Contrary to expectations, it is not exceptionally difficult to make and will certainly leave the person who receives the surprise speechless. The centre envelopes a cream and fresh raspberries, a reference to the tenderness and sweetness of this special day.
Ingredients for the macaron >>
· 230g almond flour
· 270g icing sugar
· 200g egg whites
· 240g caster sugar
· 65g water
· A few drops of pink
· food colouring
For the cream >>
· 250g confectioner’s custard
· 125g whipped cream
· 15g rose water
· 3 gelatine leaves
For the filling >>
· 1 or 2 punnets of fresh raspberries
Draw two identical heart shapes on baking paper and place on a large baking sheet. Heat a fan oven to 155°C.
Sieve the almond flour together with the icing sugar and mix with 90g of the egg white. Prepare an Italian meringue by whipping the remaining 100g of egg white with sugar syrup at 118°C ; as soon as the meringue is cold, add it to the almond mixture and add a few drops of the colouring. Put the macaron paste into a piping bag and use it to cover the surface of the hearts that you have previously drawn. Cook them for about 10-15 minutes.
Prepare the chantilly cream: soften the gelatine in cold water and then melt it, mixing in the rose water. Carefully combine all the ingredients with a spatula.
Put the cake together by piping the surface of the macaron heart with the cream; complete it with fresh raspberries and then cover with the other heart.
