Here’s a little something sweet from the pastry chefs at The Beacon Hill Hotel & Bistro.
Assemble this recipe in three parts:
Almond flour mixture:
- 4 oz. Almond Flour
- 4 oz. Powdered Sugar
- 1/4 oz. Matcha Powder (Green Tea Powder)
- 1.74 oz. Egg Whites
Place the almond flour, sugar, and powdered raspberries into a blender and then pass through a sieve to eliminate any lumps. Place into the bowl of an electric mixer along with the egg whites. Use the paddle attachment to blend the mixture until smooth.
- 3 oz. Sugar
- 1.5 oz. Water
Place the sugar and water in a heavy pan and boil. Cook until it reaches 250-degree Fahrenheit on a candy thermometer. While this is cooking, you will have time to do step number three.
Whipped egg whites:
- 1.5 oz. Egg Whites
- 1/2 oz. Sugar
Place the eggs whites and sugar into the bowl of an electric mixer with the whip attachment. Whip into stiff peaks. Once the syrup has reached 250°F, pour it slowly into the whipped egg whites with the beater still going. Whip until the whites are glossy and hold a firm peak again. Finally, fold the egg whites into the almond flour mixture in batches until smooth.
At this point, place the mixture into a piping bag with a round quarter inch tip. Pipe a dab onto each corner of a baking sheet to hold down a sheet of parchment paper. Pipe straight down into quarter sized rounds about one inch apart. Allow these to rest at room temperature for one hour before baking, to help form the classic crisp top.
Bake at 250 degrees for 15 to 18 minutes. Allow to cool before removing from the parchment. Cool completely before filling. These freeze very well if you are not going to fill them within a day.
Fillings can be nearly anything, ganache, caramel, butter cream, pastry crème, whipped cream, etc.