Macaroons with vanilla and raspberry

The Macaroons. A sweetness that we love but at the same time that we dare not venture to achieve.

It's too bad. With a little practice and patience, this Softness will delight young and old alike!

A hint of history: This dessert was born in the Middle Ages, in the Middle East.

It was not until the Renaissance and Catherine de Medici to taste macaroons in France. There are also different types of Macaroons depending on the country and region.

In the 19th century, the famous Macaron de Paris was born with a heart of buttercream or jam. The different colors of the shells and multiple flavors appeared during the 20th century.


With this mild weather, nothing like a recipe for

Vanilla and raspberry macaroons, what do you think?

recette macaron vanille framboise

Tip: It is best to leave your filled macaroons in the fridge for 24 hours before eating.


For 40 macaroons (80 shells), you will need: ( you can do this step in advance and put the shells in the freezer. Then, garnish them directly with cream when they come out of the freezer and leave in the fridge for 24 hours before tasting.)

.Shells: 250g powdered almonds

                    250g icing sugar

                    100g white eggs

.Italian meringue:100g white eggs

                                             80g water + 250g sugar

.Vanilla whipped cream: 250g of liquid cream

                                                   2 little spoons of vanilla powder

    40 framboises fraîches


1/ Prepare the Italian meringue according to the next recipe.

2/ Sift* together the almonds and the icing sugar and pour into a bowl.

3/ Add the egg whites to the horn or spatula.

4/ Macaronnage: Add 1/3 of Italian meringue to the spatula, energetically. Then the rest gently. You should get a smooth and runny texture.

5/ Poach the shells of the macaroons and leave to dry for at least 30 minutes to 1 hour before cooking them.

recette macaron vanille framboise

Option: you can decorate every other shell with a cookie cutter and food coloring/powder.


6/ Put in hot oven at 284F for 12 minutes.

7/ In the tank of your food processor, put your liquid cream with the vanilla and head to the fridge for 15-30 minutes or the freezer for 15 minutes.

8/ Whisk the cream to maximum strength and reserve in a piping bag.


Assembly of your macaroons: 

9/ Place a raspberry on the inside of a shell then cover with cream, then the second shell.

À table !


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Pour toujours avoir la recette des Macarons Vanille Framboise sous la main, épinglez-la sur vos tableaux Pinterest 😉

gelee de basilic

Basil Jelly

If you are a fan of basil, this recipe is perfect for you.

You can use it with your tarts, cakes and salads.


You need: 

.80g lemon juice

.210g water

.50g sugar

.chopped basil (approx.20g)

.10g gelatin 


Preparation of your basil jelly:

Hydrate your gelatin sheets in a large volume of cold water. Squeeze them before use.

1/ In a saucepan, bring the lemon juice, water, sugar and basil to a boil.

2/ Turn off the heat and add the gelatin. Mix well.

3/ Strain through a sieve to remove a few basil leaves and put in pots or moulds.

4/ Reserve in the fridge or in the freezer.


And to always have the Basil Jelly Recipe on hand, pin it on your boards Pinterest !

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Bonne journée mes citrons.

Candied Cédrat

In our garden, we are lucky to have Citrons. But I confess that I had never tried before
It's done, and I'm sharing the recipe here!
1/ Clean and cut into thick strips (1cm). Keep the bark and the albedo (white skin). Set aside the pulp (remove the pips).
2/ Put the cédrats in a large volume of cold water and bring to a simmer for 30 minutes. Blanching them will help remove some of their bitterness.
Drain and weigh the citrons.
3/ In another saucepan, put the same weight in sugar, water and citrons (the citrons will be added after boiling). Reduce the heat, cover and simmer for 1½ hours.
4/ Allow to cool then bring back to a simmer for about fifteen minutes.
5/ Arrange the bark you need on a grid and let them dry overnight. Store the rest in a jar with the syrup, in the fridge.
And to always have the Candied Cedrat Recipe on hand, pin it on your boards Pinterest !

recette rocher coco gluten free

Coconut Macarons - Gluten Free

Here is a very simple and quick recipe to make when you have egg whites left in the fridge. Plus, it's gluten-free!


For about twenty coconut rocks, you will need:

.200g grated coconut

.200g sugar

.2 spoons of honey

.3 white eggs


How to prepare it? :

1/ Preheat the oven 360F

2/Put all the ingredients in a bowl, mix it and make little balls with your hands.

3/ Place the coconut balls on a sheet of parchment paper and go to the oven for 15 minutes.




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And always have the Coco Rocks Recipe on hand,

épinglez-la sur vos tableaux Pinterest 😉

Pepsy Raspberry Insert

This recipe based on raspberries is perfect for inserts in your desserts, with your macaroons /strong> or on small cookies. And in addition, it is very simple to make.


For 400g of Pepsy Raspberries, you need:

.400g of fresh raspberries

.50g of sugar

.3g of gelatine


Preparation of your insert:


1/ Mix your raspberries, pass through a sieve and collect the juice. Do not throw away the pulp, you can use it to make delicious fruit jellies.

2/ In a saucepan, bring the raspberry juice and sugar to boil.

3/ Away from the heat, add your gelatin and put in the mixer. Put in a dish or in molds if you want to give a shape to your insert.



Pears Cake without butter

In the fall, I love making this sweet recipe from my grandmother made from pears . But this year, I wanted to replace the butter with coconut oil and the result is amazing!

Light and tender, this autumn pear cake will delight your taste buds.

For 8 people:

.125g brown sugar / cassonnade

. 3 eggs + 1 egg white

. 125g flour

. 10g baking powder

. 80g coconut oil


How to bake it? 

Preheat the oven to 350F

1 / Mix the sugar with the 3 egg yolks.

2/ Add flour and baking powder.

3 / Melt the coconut oil and incorporate it into your dough.

4 / Add delicately 4 egg whites .

5 / Peel and cut your pears in 4 then place your quarters in the bottom of your mold. Put your dough on top and direction the hot oven for about 35 minutes.



To always have the Pear Cake recipe on hand, pin it on your boards Pinterest .

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And thanks to Studio Noosh for its magnificent table linen.

Jar Apricots and Raspberries

Temperatures are starting to increase little by little in Shanghai and humidity sets in… So today I am offering you this refreshing recipe made from apricots and raspberries .


For 6-8 jars: 

.500g mixed raspberries 

.500g mixed apricots

.2 sachets of agar-agar (if you are making the recipe the same day) or 8g gelatin

.40g brown sugar

.20cl whipped cream

.20g icing sugar

.lime zest


Preparation of your jars: 

Put your robot bowl, the whisk and the liquid cream in the fridge.

1 / In a saucepan, put your mixed raspberries with 20g of brown sugar and a bag of agar-agar and bring to a boil ( it is preferable to taste your pot the same day because the agar-agar may release water ). If using gelatin sheet, hydrate it in cold water 10 minutes before use. Wring it out and add when your raspberries get hot. Be careful, never boil if you are using gelatin.

Pour your preparation into the jars.

2 / Do the same with the apricots . If you don't have fresh apricots, you can use frozen fruit puree. After gently pouring the apricots into the jars, put all the jars in the refrigerator .

3 / Meanwhile, prepare your lime zest whipped cream. Wash your lemon and remove the zest. Put the liquid cream in the robot's bowl and beat quickly. When the cream begins to thicken, gradually add the icing sugar . When your cream is well assembled, use a spatula to mix the lime zest.

4 / Place your whipped cream in the small jars and enjoy!

5 / If you want a little crunchy touch, crumble small cookies on the fruit before adding the whipped cream 😉




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Healthy Chocolate Cream

Voici LA recette des petits pots de crème chocolat gourmande et healthy ! Elle convient parfaitement pour les desserts des petits et grands gourmands ! Et chez nous, elle a été validée par toute la famille, baby inclus 😉


Vegan Chocolate Cream Recipe, for 6 small jars:

* 1 liter of oat milk

* 1g of agar-agar

* 6 spoons of agave syrup

* 60g of corn or spelled flour

*50g de black chocolate

*vanilla extract

*for decoration: Sobashio (roasted buckwheat) de Sacré Français


Preparation of your small jars of chocolate cream:

1 / In a saucepan, bring to a boil the mixture of Oat Milk , Flour , Agave syrup , Agar-agar , for 2-3 minutes

2 / Remove from the heat, add the chocolate in pieces and the extract of vanilla . Mix well with a wooden spatula

3 / Put the cream in the small jars and let cool

4 / Just before tasting, add Sobashio seeds

5/ Enjoy 🙂


Pour toujours avoir la Recette de la Crème au Chocolat healthy sous la main, épinglez-la sur Pinterest 😉

Gâteau au chocolat sans gluten

Parce qu’à la maison, on adoooore le chocolat, j’essaie de trouver des recettes plus « healthy » pour toute la famille ;). Aujourd’hui, je vous dévoile la

Recette du Gâteau au Chocolat sans Gluten

Pour 8 personnes, vous aurez besoin de :

*125g de farine de coco

*125g de sucre brun

*125g de beurre

*125g de chocolat noir

*1 sachet de levure

*4 œufs

Préparation du Gâteau au chocolat sans gluten

1/ Préchauffer le four à 175°. Dans un saladier, blanchir les jaunes d’œufs avec le sucre. Ajouter petit à petit la farine de coco et la levure.

2/ Pendant ce temps, faites fondre à feu doux, le beurre et le chocolat noir coupé en morceaux.

3/ Lorsque le chocolat est fondu, ajouter-le à la préparation 1/

4/ Battre les blancs en neige et les incorporer délicatement.

5/ Mettre au four environ 40 minutes


Afin de retrouver facilement cette recette de Gâteau au Chocolat sans Gluten, épinglez-la sur votre Pinterest 😉


Yaourt maison sans lactose vanille et fleur de coco

Depuis notre arrivée à Shanghai, je teste et re-teste différents laits sans lactose et recettes pour faire nos propres yaourts maison .

Et j’ai enfin trouvé LA recette du yaourt onctueux au bon goût de vanille et fleur de coco

Pour 6-7 pots de yaourts maison :

*1 litre de lait sans lactose

*1 sachet de ferments lactiques

*1 cuillère à café d’essence de vanille naturelle

*2-3 cuillères à café de sucre de fleur de coco

1/ Mélanger dans un cul-de-poule le lait, les ferments, la vanille et la fleur de coco

2/ Mettre votre préparation en pots

3/ Faire cuire dans votre yaourtière entre 8 à 10h (tout dépend de votre appareil)

4/ Le petit plus gourmand: lors de la dégustation, ajouter une cuillère de crème de marron 😉

Pour avoir toujours la Recette du Yaourt maison sans lactose sous la main, épinglez-la sur Pinterest 😉