Raspberry and pistachio macarons

Michael Caines colourful French fancies are the perfect way to showcase your patisserie skills
By Michael Caines
Raspberry and pistachio macarons
  • Rating:
  • Serves: makes 40
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes plus 30 min drying
  • Effort: hard

Ingredients

For the meringues

  • 340 g caster sugar
  • green food colouring
  • red food colouring
  • 220 g egg whites
  • 300 g icing sugar, sifted
  • 300 g ground almonds
  • about 3 tbsp crushed pistachio nuts, to decorate

For the pistachio ganache

  • 325 g high quality white chocolate buttons
  • 70 g soft butter
  • 45 g pistachio paste
  • 1 tbsp kirsch
  • 175 g double cream

For the raspberry ganache

  • 350 g high quality white chocolate buttons
  • 200 g raspberry purée
  • 100 g soft butter

Tips and Suggestions

Pistachio paste is available online from speciality cake and baking suppliers but if you can't find it, praline paste is an equally delicious alternative.

Method

1. For the meringues: to make both red and green macarons you will need to make two separate batches of meringue. Put 150g of the caster sugar in a saucepan and add 50ml of water and 2 teaspoons of either red or green food colouring. Allow the sugar to melt gently then bring to a boil and simmer until the syrup measures 113C on a sugar thermometer.

2. In the bowl of an electric mixer, whisk 65g of the egg whites to the soft peak stage, then add 20g of the caster sugar and whisk again. With the machine running, drizzle the syrup into the meringue and continue whisking until the meringue is lukewarm.

3. Remove the bowl from the machine and add another 65g of raw egg whites plus 150g of the icing sugar, 150g of the ground almonds and a little more food colouring. Fold to combine.

4. Repeat the whole process using the remaining ingredients and the other food colouring. Put each batch into a piping bag fitted with a round nozzle.

5. Line two baking sheets with baking parchment and pipe meringue discs onto them, keeping them well spaced. Leave the macarons to dry out for 30 minutes and allow a crust to form.

6. Preheat the oven to 140C/120C fan/Gas 1. Sprinkle the crushed pistachios over the green macarons then bake both batches for around 14 minutes, depending on their exact size.

7. For the pistachio ganache: put the white chocolate in a food processor bowl with the pistachio paste, soft butter and kirsch. Bring the cream to the boil in a small saucepan then switch the machine on and carefully pour the cream through the funnel of the processor, blending until the ingredients are well mixed. Pour the ganache into a tray to cool.

8. For the raspberry ganache: put the white chocolate in a food processor bowl. Bring the raspberry purée to the boil in a small saucepan then pour it onto the chocolate and blend well. Mix in the soft butter then pour the ganache into a tray to cool.

9. Put each batch of ganache into a piping bag and use to sandwich the macarons together.

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