Harmonie Chantilly

Adapted from Laduree Sucre, yield: one 10-inch cake, or one 7-inch cake and 3 dozen macarons                                                                                                                      

Notes:  Although cups are listed, I used and recommend using a kitchen scale for this recipe.  


Macaron base:

1 1/2 cups / 150 g ground almonds (almond flour)

2/3 cup / 75 g shelled raw pistachios

1 3/4 cup/210 g confectioners sugar

5 egg whites + 1 egg white 

3/4 cup + 2 tbsp / 175g granulated sugar

a few drops of green food coloring

  1. Line 2 baking sheets with parchment paper and draw a 10-inch diameter circle on each. 
  2. Combine the ground almonds, pistachios and confectioner's sugar in a food processor and pulse to obtain a fine powder; Sift or strain through a sieve to remove any lumps or coarse pieces of nut.
  3. In a clean dry bowl, whisk the 5 egg whites to a foam.  Once hey are frothy, ad a third of the granulated sugar and whip for another minute; finally add the remaining granulated sugar and whip for 1 more minute.  Heather's note: Egg whites should be whipped until a thick, shiny meringue forms - this will probably take longer than the suggested 1 minute.  It did for me.
  4. Using a rubber spatula, delicately fold the sifted mixture of ground almonds, pistachios and confectioner's sugar into the whipped egg whites.  In a separate small bowl beat the remaining 1 egg white until very frothy. Add to the final mixture, along with a few drops of green food coloring, folding gently to loosen the batter.  Heather's note: The batter is done when it falls in a ribbon from your spatula, as explained in previous recipes.
  5. Transfer the mixture to a piping bag fitted with a plain tip.  On one of the baking sheets, pipe a neat ring of macaron batter, following the drawn circle, which will serve as the border of the cake.  On the other prepared baking sheet, pipe a disk of batter in a spiral, filling in the drawn circle.
  6. Preheat oven to 325.  
  7. Allow the piped batter to rest uncovered for 15 minutes.  Bake the macaron ring for approximately 15 minutes and the disk for 20-25 minutes. Remove from oven and allow to cool completely.  Do not try to remove the macaron ring from the baking sheet when it is still warm - it will break!

Assembly:

2 1/2 cups prepared creme Chantilly (freshly whipped cream)

2 3/4 cups / 400g strawberries

3/4 cup / 100 g raspberries

1 tsp ground pistachios for sprinkling

  1. Place the macaron disk upside down on a serving platter. Transfer Chantilly cream to a piping bag fitted with a large star tip. Pipe cream in onto the disk. Carefully remove the macaron ring from the baking sheet and place on the cream. Pipe stars of chantilly cream around the outside of the macaron disk.
  2. Slice the strawberries in half lengthwise and arrange in a decorative pattern in the center.  Top with raspberries. Sprinkle pistachios over berries.
Comments