Raspberry Rose Macarons from Chef Jose Martinez (Maison Blanche, Longboat Key- Sarasota, Florida)

Believe it or not, a sweet tooth is not something I can claim. I do enjoy an occasional dessert as a treat from time to time, preferably something small, delicate, and delicious, such as these from Golden Palate Chef Jose Martinez of the elegant Maison Blanche, straight from Paris to Longboat Key!


Photo by Ted Weber.

2 egg whites
1 cup confectioners’ sugar
¾ cup almond flour
5 ounces pastry cream
1 teaspoon rose extract
3 ounces whipped cream
1 ounce raspberry coulis
6 ounces fresh raspberries

Whisk egg whites with a mixer to soft peaks, and combine them with almond flour and confectioners’ sugar. Transfer the batter in a pastry bag with a round tip, and make circles (four inches in diameter) on a parchment paper placed on top of a baking sheet. Cook for 10 minutes at 325 degrees. To prepare the rose cream, mix the rose extract with the pastry cream, and add the raspberry coulis and whipped cream. After the macarons reach room temperature, turn them upside down, fill them with rose cream, insert the fresh raspberries, and sandwich the two parts.


Make these delicate, delicious French treats, and your guests will be in Heaven!

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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