Trompe l'oeil macarons: a dessert that looks like a giant macaron
Chocolate shell, raspberry mousse, joconde and vanilla ganache
Hello food lovers,
after our trompe l'oeil lemons and apricots, we have fallen in love with a beautiful macaron shape.
Beneath a pink chocolate shell you will find a light raspberry mousse, a fluffy joconde sponge and a creamy vanilla ganache.
It looks just like a real Macaron and delights with the flavours of a fine dessert. Your guests will be amazed!
The recipe in video
Zutaten
For the Joconde sponge
For the vanilla ganache
Step by Step
Joconde sponge
Egg and icing sugar
Whisk 1 egg with 40 g icing sugar on the highest setting for 5 minutes.
Butter and almonds
Melt 10 g butter. Mix 40 g almond flour with 15 g flour. Preheat the oven to 180 °C convection.
Folding in
Fold the almond-flour mixture into the egg mass with the dough scraper.
Meringue
Whisk 1 egg white with 10 g sugar in the measuring cup to a firm, glossy meringue.
Messbecher 1 Liter
Meringue and butter
Fold in the meringue carefully, then the melted butter.
Spreading
Place the sponge mat on a baking sheet, spray it and spread the mixture evenly with the angled spatula.
Gelee-Biskuit-Silikonmatte - 33 cm
200 ml Nonstick Backtrennspray
Winkelspatel
Baking
Bake the sponge for 10 minutes, turn it out onto baking paper, peel off the mat and let it cool.
Cutting out
Cut out 8 circles measuring 5 cm.
Runde Ausstecher
Chocolate bowl
Melt the chocolate
Melt 300 g white chocolate to 40 to 45 °C. The Infrared thermometer shows you the temperature.
Infrared thermometer
Oil and colour
Pour it into a measuring cup, add 30 g rapeseed oil and a few drops of oil-soluble dye pink and mix everything for 1 minute. Never use gel color, as it will make the chocolate seize!
Hand blender - Hacker 3 in 1
Brush the mold
Distribute the chocolate into the 8 shell cavities of the macaron mold and brush it up to the edge.
Macaron 110 silicone mold - Silikomart
Silicone baking brush
Drain
Turn the mold upside down over a cake rack and let it drain for 5 minutes. This makes the shell wafer-thin.
Rectangular cooling rack
Clean the edge
Use the small angled spatula to clean up the edge, then place the mold in the freezer.
Small stainless steel angled spatula
Raspberry mousse
Gelatine and cream
Soak 1.5 sheets of Gelatine. Whip 65 g of cream without overwhipping it.
Purée
Mix 80 g of Raspberry purée with 8 g of sugar. Warm 10 g of it and dissolve the Gelatine in it.
Raspberry purée 500g
Mousse
Stir it into the remaining purée and fold the cream in in 3 portions. Fill the mousse into a piping bag.
Disposable piping bag - 41cm - 24pcs
Filling
Fill the chilled shells with mousse, press a sponge disc into each one and smooth the surface. Freeze for at least 3 hours.
Vanilla ganache and assembly
Gelatine
Weigh 1 g of Gelatine powder with the measuring spoon into 5 g of cold water and let it bloom.
Digital measuring spoon
Bring to the boil
Melt 30 g of white chocolate. Bring 18 g of milk and 37 g of cream to the boil with the split Vanilla pod.
Ganache
Scrape out the vanilla, stir in the Gelatine and pour everything over the chocolate in 3 portions.
Insert
Fill 4 cavities of the insert mould and freeze them for at least 3 hours.
Assembly
Carefully release the shells and inserts and place one ganache insert between two shells.
Trompe l'oeil macarons
Ingredients
For the Joconde sponge
For the chocolate shell
For the raspberry mousse
For the vanilla ganache
Method
- Sponge: Whisk egg and icing sugar for 5 min., add almonds and flour, Meringue, butter; bake 10 min. at 180 °C, circles 5 cm.
- Shell: Melt white chocolate with oil and pink dye, brush the mould, drain, freeze.
- Mousse: Mix raspberry purée with Gelatine, fold in cream, fill the shells, press in the sponge, freeze for 3 hrs.
- Ganache: Pour vanilla cream with Gelatine over white chocolate, freeze in the insert mould for 3 hrs, assemble.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team: exactly the sizes this recipe has been tested with.
Ingredients
Extra fine white almond flour, 1 kg
Swiss white flour, 1 kg
White chocolate 28%, 400 g, Callebaut
Colour Mill oil-based colouring: Pink
RUF gelatine leaves, 12 pieces
Raspberry purée, 500 g
Fish gelatine powder, 200 Blooms
2 organic vanilla pods
200 ml non-stick spray
Accessories
Measuring cup 1 litre
Jelly sponge silicone mat, 33 cm
Angled spatula
Round cookie cutters
Infrared thermometer
Hand blender Hacker 3 in 1
Macaron 110 silicone mold - Silikomart
Silicone baking brush
Rectangular cooling rack
Small stainless steel angled spatula
Disposable piping bag - 41cm - 24 pcs
Digital spoon scale
Baking paper sheets, 25 pieces
Flat aluminium perforated baking sheet, 40 x 30 cm
Cookie box 31 x 31 x 5 cm
Whisk, 30 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
So gelingt es garantiert
For chocolate, only use oil-soluble dyes. Gel color makes it set immediately.
The remaining coloured chocolate keeps well for one month if stored tightly sealed. Do not reduce the amount, otherwise the shell will not turn out as well.
The sponge keeps wrapped in foil for 2 days, or up to 2 months in the freezer.
Frequently asked questions
The Silicone mold Macaron 110 from Silikomart, with shell and insert mold.
Yes, all parts can be prepared and frozen. Assemble them on the day you serve them.
Instead of raspberry, strawberry, passion fruit or mango work well.
Print recipe
Choose what should appear on the printout.
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