Pistachio and Wild Strawberry Macaron

For the Pistachio Macaron:

Ingredients Preparation
  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 Preparation
  • 332g
  • 115g
    raspberry puree
  • 45g
  • 8g
    xanthan gum
  1. Burr mix everything together until jellified.
  2. Chill.

For the Pistachio Ganache:

Ingredients Preparation
  • 346g
    hot heavy cream
  • 31g
  • 346g
  • 77g
  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:

  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.

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