May 31 is National Macaroon Day (not to be mistaken for a celebration of the new French president.) To keep in theme with their part French Mediterranean theme, Villa Azur's Executive Chef Erwin Mallet reveals his recipe to creating the perfect raspberry batch of the sweet meringue-based confection.
Warm up the 1 kg raspberry purée with 50 grams of granulated sugar and 10 grams of pectine until the jam boils.
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