Pistachio and Wild Strawberry Macaron

Recipe

Products

Nut Flours - Almond Flour Blanched - 25# carton

For the Pistachio Macaron:

ingredients

preparation

208g

Nut Flours - Almond Flour Blanched - 25# carton
40g
247g

powdered sugar
106g
0.33g
60g
247g

sugar
93g

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

For the Wild Strawberry Emulsion:

ingredients	preparation
332g 115g raspberry puree 45g sugar 8g xanthan gum	Burr mix everything together until jellified. Chill.

For the Pistachio Ganache:

ingredients	preparation
346g hot heavy cream 31g 346g 77g	Heat the heavy cream and burr mix with the toasted pistachios. Pour over Zephyr white chocolate and pistachio butter to realize a ganache. Burr mix and refrigerate overnight.

For the Assembly:

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

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