Blueberry Cream and Pistachio Macaroon Recipe
Blueberry Cream and Pistachio Macaroon
Flavors of Lorraine
Total time: more than 2 hours
Preparation time: 15 minutes + 1 hour
Refrigeration time: 3 hours
Cooking time: About 3 hours
Difficulty: Average
Chef's Note
"Pissenlits" are dandelions… but they're also a restaurant where Jean Luc Mengin concocts delicious cuisine that hearkens back to times past, which patrons enjoy in a bistro filled with antiques. There are marble tables and a large china cupboard filled with faience. Upstairs the environment is cozier and more subdued. The dishes, listed on the blackboard, are generous and comforting. Duck aiguillettes, fish fillets in bouillabaisse or calf's head with gribiche sauce are taste experiences you'll remember for a long time. Naturally it's best to reserve ahead to be sure you get a table. What's more, Danièle Mengin, one of France's best female sommeliers, oversees an exceptional cellar, choosing wonderful wines that she serves by the glass. And the tarte at dessert might just be as good as grand-mère's used to be…
- 150 g (1 1/3 cup) icing sugar
- 75 g (2 1/2 oz.) powdered almonds
- 2 egg whites
- 10 g (2 tsp.) granulated sugar
- 10 g ( 2 tsp.) pistachio cream
Sheep's milk sauce
- 1 egg yolk
- 15 g (1 tbsp.) sugar
- 65 g (2 oz.) sheep's milk
- 25 g (2 tbsp.) cream
- 50 g (2 oz.) raspberries
Blueberry Cream
- 200 g (7 oz.) cream
- 200 g (7 oz.) blueberries (Bilberry or Blueberry)


  1. Grind the icing sugar and almond powder together, then pass through a very fine strainer.
  2. Dry in a warm (40° C / 100° F) oven for 2 hours.
  3. Sift again and fold the mixture into the egg whites which have been beaten to stiff peaks with the granulated sugar. Add the pistachio cream. Pipe in circles onto a baking sheet lined with parchment paper.
  4. Bake in a preheated 180° C (350° F) oven for 10 minutes.

Blueberry cream
Whip the cream until stiff, add the icing sugar and blueberries and fold together gently.

Sheep's milk

  1. Beat the egg yolk with the sugar until pale and light.
  2. In a small saucepan, heat the sheep's milk just until it comes to a boil and whisk it into the egg yolk mixture.
  3. Return the mixture to the saucepan and cook for a few minutes, stirring constantly, without allowing the mixture to boil.
  4. Remove from the heat, add the cream and raspberries and purée in a blender. Refrigerate.

In the centre of a plate, place a pistachio macaroon, put some of the blueberry cream on top, and cover with another macaroon. Surround everything with some of the sheep's milk sauce and garnish with raspberries.

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