The Creations

Fingerfood & petits fours

Ponthier - Macarons Willamette raspberry lollipops

Descriptive diagram

Macarons Willamette raspberry lollipops

Mathieu Mandard

French dessert champion

Italian meringue

Water
Caster sugar
Salt
Egg whites

110g
450g
3g
160g

Make an Italian meringue: heat the water, sugar and salt to 118°C. Pour over the half-beaten egg whites. Beat until completely cool.

Raspberry macaroon

Ground almonds
Icing sugar
Egg whites
PONTHIER raspberry purée
Italian meringue mixture
Natural red cherry colouring

125g
125g
40g
10g
140g
5g

In the mixer: blend the ground almonds and the icing sugar. Add the egg whites, colouring and the PONTHIER raspberry purée. Blend again. Delicately fold in the Italian meringue. Make the macaroons.

Raspberry garnish

Caster sugar
PONTHIER raspberry purée
Starch

30g
250g
15g

Mix the caster sugar with the starch. Dissolve the PONTHIER raspberry purée and bring to the boil. Cover with film and refrigerate.

Assembly

Assemble the 2 halves of the macaroon with the raspberry garnish. Slide a lollipop stick into the filled macaroons. Freeze. Temper the red coloured white chocolate at 40°C. Add the chopped toasted hazelnuts to the chocolate. Dip the lollipops in the chocolate. Leave to set in the refrigerator.