Bake the macarons for about 16-20 minutes.Pour the molten pate de fruits mixture into a half-sheet pan, which you have lined with a silicon mat.METHOD:Mix about 100 g.Meanwhile, preheat your oven to 150 degree C. Butter the sides and base of a 24cm cake tin. Almond mixture should be completely folded into the meringue. Gradually add the superfine sugar, and continue to beat, at high speed, until the meringue just holds glossy and stiff peaks.Fill a pastry bag with the batter.Once the mixture reaches 223F, stir in the citric acid/water mixture or the lemon juice.Place the crate mold almond powder and confectioners’ sugar in food processor and process until they are finely ground (about 1 to 2 minutes).
Spread the berries over the base and keep it in the fridge until it is chilled.Place the biscuits in a food processor and pulse until the mixture resembles rough breadcrumbs. water, (or 15 g. Pipe a round of raspberry filling onto the flat bottom side of one cookie. Mix the crushed biscuits with the melted butter and press down into the base of the tin.In the bowl of your electric mixer, fitted with the whisk attachment, beat the egg whites and cream of tartar. Stir in 3-4 tablespoons of raspberry jam until well combined.Whisk and add the pectin/sugar mixture.Enrobe them with tempered milk chocolate.Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until the mixture becomes smooth and creamy. Sprinkle over a few blueberries, then dust with icing sugar.