Meringoron made with one macaron shell and meringue cookie, filled with mascarpone whipped cream and raspberry confit in the center.
Course Dessert
Cuisine French
Prep Time 1 hourhour
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 24desserts
Author Marina of www.everythingmarina.com
Equipment
1 stand mixer or electric hand mixer
1 emulsify blender
1 rubber spatula
1 pipping bag
1 pipping tip Wilton 104
2 silicone cavity mold (big and small)
Ingredients
Macaron shells large
Meringue Cookies
100gregg whites room temperature
170 grwhite granulated sugar
30 grpowdered sugar sifted
1pinch of salt
Raspberry Confit
200grraspberry puree
50 grwhite granulated sugar
5grpectin NH
2grcitric acid
Mascarpone Whipped Ganache
100grheavy cream 1
200grwhite chocolate
100grheavy cream 2 cold
100grmascarpone cream
Instructions
How to make Meringue Cookies
In the bowl of stand mixer add egg whites and pinch of salt.
Whip on low speed for as few seconds.
Change speed to medium high and add granulated sugar. Whip for 8-10 minutes or until stiff picks form.
Add sifted powdered sugar and whip again for a few seconds until all combined.
Transfer meringue into pipping bag with Wilton 104 pipping tip.
Flip silicon mold upside down and pipe rose on each cavity.
How to make Raspberry Confit
In the small saucepan warm up raspberry puree.
Meanwhile, in another the small cup or bowl mix granulated sugar and Pectin NH.
Slowly drizzle sugar mixture into raspberry puree, mixing with the whisk all the time.
Wait until mixture start boiling. Boil for a few minutes. Turn off the heat, add pinch of citric acid and mix with the whisk, make sure all is combined.
Fill small silicon cavity with the confit and place in the fridge until use.
How to make Mascarpone Whipped Ganache
In the small saucepan warm up heavy cream 1 and pour over white chocolate. Wait 1-2 minutes and mix with the spatula.
Add cold heavy cream 2 and emulsify with hand blender.
Transfer ganache into flat container and cover with the plastic wrap "to contact". Refrigerate ganache for 8-12 hours.
In the bowl of stand mixer add cold mascarpone cream and whip for a few seconds. Make sure all cream is smooth and no clumps left.
Slowly add white chocolate ganache that has being in the fridge. Whip cream until all combined. Do not over whip. As soon as cream is holding shape it is good for piping.
Transfer mascarpone whipped cream into piping bag with round tip and refrigerate until use.
How to assemble Meringoron (macaron and meringue cookies)
Remove meringue cookie from the silicon cavity mold and fill with mascarpone whipped ganache.
Place Raspberry confit in the center and cover with more mascarpone ganache.
Take macaron shell and pipe mascarpone whipped cream on flat side of the shell. Place filled meringue cookie on top of macaron shell.