Pistachio and Wild Strawberry Macaron

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Pistachio and Wild Strawberry Macaron

For the Pistachio Macaron:

Ingredients

  • 208g    American Almond® almond flour
  • 40g      Toasted pistachios
  • 247g    Powdered sugar
  • 106g    Egg white 1
  • 0.33g   Powdered food color
  • 60g      Water
  • 247g    Sugar
  • 93g      Egg white 2

Directions

  1. Preheat oven to 160ºC. Robot coupe the almond flour, toasted pistachios and powdered sugar then put in a bowl.
  2. Cook the sugar and water together at 118ºC, pour on top of whipped egg white 2 and whip until 50ºC.
  3. When the meringue is at 50ºC, pour the egg white 1 and the food color in the powders and add 1/3 of the meringue.
  4. Mix, then add the rest.
  5. Pipe and let them dry for 15 minutes.
  6. Bake at 140ºC for 13 to 14 minutes.

For the Wild Strawberry Emulsion:

Ingredients

  • 332g         Wild strawberry puree
  • 115g         Raspberry puree
  • 45g           Sugar
  • 8g            Xanthan gum

Directions

  1. Burr mix everything together until jellified.
  2. Chill.

For the Pistachio Ganache:

Ingredients

  • 346g       Hot heavy cream
  • 31g         Toasted pistachios
  • 346g       Zephyr white chocolate
  • 77g         Pistachio butter

Directions

  1. Heat the heavy cream and burr mix with the toasted pistachios.
  2. Pour over Zephyr white chocolate and pistachio butter to realize a ganache.
  3. Burr mix and refrigerate overnight.

For the Assembly:

Directions

  1. Pipe the ganache on a macaron shell and keep the center empty.
  2. Pipe the wild strawberry emulsion in the center.
  3. Cap with another macaron shell.
  4. Let maturate in the fridge overnight before degustation.

Recipe courtesy of American Almond® – www.americanalmond.com