Macaron Végétal Basil and Raspberry

By Manon DEROUET october 10, 2025

Manon DEROUET

Corporate chef

Created on

October 10, 2025

Recipe

Products used

OvoFree Macaron FiPure Citrus Chopped basil Carrageenan iota Tartaric acid Inulin Pectin 325NH95 Glucose syrup DE40

Step 1 Pink Macaron shells

The ingredients

237g	(23,6%)	Sugar
87g	(8,7%)	Water (1)
9g	(0,9%)	OvoFree Macaron ()
82g	(8,2%)	Water (2)
239,5g	(23,9%)	Powdered sugar
239,5g	(23,9%)	Almond powder
15g	(1,5%)	FiPure Citrus ()
3,5g	(0,3%)	Summer red tbc powder colorant
9g	(0,9%)	OvoFree Macaron ()
82g	(8,2%)	Water (3)
1004g	(100%)	TOTAL

Process

Place the sugar and water (1) in a saucepan and heat to 121°C.
Mix the OvoFree Macaron with the water (2) and whisk in a mixer fitted with a whisk attachment.
Pour in the cooked sugar and allow to swell to form a firm meringue.
Mix the second part of OvoFree Macaron with the water (3) and pour over the mixture of powdered sugar, almond powder, FiPure Agrume and coloring.
Stir in the Italian meringue and pipe so that the mixture falls slightly.
Using a piping bag fitted with a #10 plain tip, poach the macaroons to the desired size.
Tap the baking sheet on the work surface.
Bake for 16 minutes at 140°C in a fan-assisted oven, key open.
Cool on baking sheet.

Step 2 Vegetable ganache with chopped basil

The ingredients

450g	(45,9%)	Vegetable cream
4g	(0,4%)	Chopped basil ()
2g	(0,2%)	Carrageenan iota ()
525g	(53,5%)	Vao 35% sales
981g	(100%)	TOTAL

Process

Using an immersion blender, blend the Chopped Basil and Iota Carrageenan with the cream.
Bring to the boil and pour over the couverture in 3 batches.
Blend and transfer to a tray, covered with cling film.
Refrigerate until partially crystallized.

Step 3 Raspberry Compote for Macaron

The ingredients

1,5g	(0,3%)	Tartaric acid ()
1,5g	(0,3%)	Water
250g	(49,9%)	Raspberry puree
10g	(2%)	Sugar (1)
30g	(6%)	Inulin ()
5g	(1%)	Pectin 325NH95 ()
143g	(28,5%)	Sugar (2)
60g	(12%)	Glucose syrup DE40 ()
501g	(100%)	TOTAL

Process

Mix and dissolve Tartaric Acid in water.
Bring the raspberry purée to room temperature and add the sugar mixture (1), Inulin and Pectin 325NH95.
When boiling, add the sugar (2) and DE40 Glucose Syrup and cook to 104°C (62°Brix), then add the acid solution.
Remove to a drip tray and allow to cool.

Assembly

Turn the shells out onto a wire rack.
Using a pastry bag fitted with a plain n°11 tip, fill the shells with ganache.
In the center, using a pastry bag without tip, poach a dab of raspberry compote for macaroon.
Cover with the macaroon shells, taking care to match the sizes of the shells.
Refrigerate or freeze.

Board

OvoFree Macaron is a blend specially designed for vegetable recipes that mimics egg white and its properties.
Citrus Fiber thickens and gives structure to macaroon shells.
Pectin 325NH95 is a gelling agent that is capable of texturizing in a less sweet environment than other pectins.
Inulin is a fiber that enables desugaring.
Carrageenan Iota is a gelling agent that gels in a calcium-rich environment.