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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 25 mins

Serves: 6

Giant macaroons topped with creme patisserie, fresh raspberries and Mello Mallo gourmet marshmallows
Inspired by the delicious fruity taste of the raspberry & white chocolate marshmallows from Mello Mallo, I served mine on a macaroon base with fresh raspberries and creme patisserie.

Posted by Cat Morley from London, United Kingdom • Published 3rd November 2015 • See Cat Morley's 1146 projects »

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Xfluffy_unitatoX favorited Raspberry Marshmallow Macaroons 17 Nov 17:38
Cat Morley published her project Raspberry Marshmallow Macaroons 03 Nov 06:00

Step 1
Trace around the lid of a jam jar onto a sheet on baking paper six times to make templates for your bases.
Step 2
Whisk together the two eggs white until they form soft peaks and then whisk in the sugar, a little at a time until the meringue forms stiff peaks.
Step 3
Scrape the meringue into a piping bag.
Step 4
Pipe six large macaroon bases onto the parchment paper and bang the tray on your counter to remove any air bubbles. Leave standing for half an hour at room temperature.
Step 5
Bake at 150'C for 15 minutes.
Step 6
To make the creme patissiere, whisk together the egg yolks, sugar and flour.
Step 7
Heat the milk until it begins to simmer, whisk in the egg mixture then bring to the boil before removing from the heat.
Step 8
Scrape the creme patisserie into a piping bag and chill in the fridge until ready to serve.
Step 9
To serve, pipe a generous serving on creme patisserie on to each macaroon base. Top with marshmallows, fresh raspberries and dust with icing sugar.