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Parisian macaron with an Italian flair

I wanted a recipe to unite my travels in Paris and my expeditions in Italy. So I created something that honours 2 distinctive flavours of macaron.


  • Parisian macaron

  • Vanilla mascarpone cream

  • Plain streusel


  • Parisian macaron:

  • 1.

    Sift the almond meal and icing sugar.

  • 2.

    Cooking the water and sugar to 121C.

  • 3.

    Add water and sugar to the beaten egg whites.

  • 4.

    Mix egg whites with almond meal/icing sugar.

  • 5.

    Then add the warm meringue.

  • 6.

    Mix by hand to ensure a loose consistency.

  • 7.

    Pipe quarter sized macarons and let crust rest for 30 minutes.

  • 8.

    Bake at 150C for 12 minutes depending on oven

  • Vanilla mascarpone cream:

  • 1.

    Whisk the thickened cream and scraped vanilla bean into soft peaks. Gently add the Mascarpone, mix. Reserve in the fridge for at least 30 minutes before use to form a nice quenelle.

  • Plain streusel:

  • 1.

    Mix all ingredients with butter at room temperature. Lay broken pieces spread out on a baking tray before baking at 160*C. Once the streusel has cooled, crumble.

  • Finishing touches:

  • 1.

    Use vanilla ice cream (or a flavour to your liking) to add another texture and flavour.

  • 2.

    Matching wine: Fortified Tokay (Muscadel)


Recipe courtesy of Melbourne Macaron.

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Andrew Graham

Dessert Wines, Sparkling Whites and Sparkling Reds are the best wines to pair with Parisian macaron with an Italian flair.


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