| • |
300 g. ground almond (flour) |
| • |
300 g. confection sugar |
| • |
125 g. egg whites |
| • |
75 g. water |
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| Method: |
| 1. |
In a mixing bowl, combine 300 grams of ground almond (flour), 300 grams of confection sugar, and 125 grams of egg whites. |
| 2. |
Separately, cook 300 grams of sugar indirectly with 75 grams of water to softball stage (240°F). In a mixer fitted with a whisk attachment, weigh 125 grams of egg whites and whisk until frothy. Once the sugar has reached 240°F, slowly pour into mixer, and whisk until meringue is stiff. |
| 3. |
Fold the meringue into the first mixture until homogeneous. Pipe into quarter size dollops, and bake at 325°F for 8 to 10 minutes. |
| 4. |
Once cool, sandwich with butter cream (directions below). |
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| For the Raspberry Buttercream: |
| • |
350 g. The Perfect Purée Red Raspberry Puree, thawed |
| • |
240 g. water |
| • |
800 g. sugar |
| • |
2 7/10 kg. butter |
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| Method for the Raspberry Buttercream: |
| 1. |
To make butter cream, put 3 eggs and 15 yolks into a mixer fitted with a whisk attachment. Mix on high speed to ribbon stage. Bring 240 grams of water and 800 grams of sugar to 240°F and slowly pour into eggs, tempering the mixture. Continue to whip until room temperature and add butter (2.7 kilograms) in 4 parts while continuing to whisk until smooth. Once complete, divide butter cream into portions and flavor it individually with 350 grams of Red Raspberry Puree (or another flavor) for every kilo of butter cream. Simply mix puree into the cream with a paddle attachment on a mixer. |
