Ingredients
Macaroon
300 g / 10.5 oz Powdered sugar
300 g / 10.5 oz Almond Flour
110 g / 4.0 oz Egg white
300 g / 10.5 oz Granulated sugar
70 g / 2.4 oz Water
110 g / 4.0 oz Egg white

Vanille Mousseline
1000 g /35.0 oz Milk
250 g / 8.7 oz Granulated sugar
200 g / 7.0 oz Egg yolk
80 g / 2.8 oz Vanilla Cream Powder
500 g / 17.5 oz Butter, unsalted, soft

Preparation
Macaroon
Mix powdered sugar and Almond Flour in the Robot Coupe very fine. Place almond powder mix in a large bowl and add egg white. Stir to a thick mix. Whip egg white slowly. Boil granulated sugar and water up to 118°C/244°F. Add it to the egg white. Cool down on speed 3. Slowly add the meringue into the almond mixture. Stir till desired viscosity. Pipe small & large dots on separate silpat sheet. Bake in a pre-heated oven at 160°C/320°F for about 16 minutes. Underlay the macaroons with an additional tray in the oven. Do not open the oven during baking. Let the large dots rest for 1 hour before baking.

Vanille Mousseline
Mix 1/3 of cold milk with the Vanilla Cream Powder. Boil the other part of the milk with granulated sugar, mix with Vanilla Cream Powder and reboil to a pastry cream. Slowly add egg yolk and reboil for other 2 minutes. Cool down in the refrigerator. Whip up well soft butter, slowly fold the pastry cream in.

Setting
By using a pastry bag, pipe Vanille Mousseline on a half of the big macaroon shell and place a second half on top. Add a chocolate disc and place a raspberry jam filled macaroon on it. Pipe with a nozzle, Vanille Mousseline around the small macaroon.

Specialty Ingredients
#31350 FELCHLIN-Swiss VANILLA CREAM POWDER
#90350 Almond Flour