Pistachio Raspberry Macarons
Pistachio Raspberry Macarons made with pistachio ganache and raspberry confit in the center.
Servings 30 macarons
Equipment
- 1 emulsify blender
- 1 whisk
- 1 saucepan
- 1 rabber spatula
- 1 stand mixer or electric hand mixer
Ingredients
Pistachio Ganache
- 200 gr white chocolate
- 100 ml heavy whipping cream
- 40 gr pistachio paste
- 20 gr roasted crushed pistachios, plus more for decor
- 1 pinch salt
Raspberry Confit
- 150 gr raspberry puree
- 30 gr white granulated sugar
- 6 gr Pectin NH
- 1 pinch citric acid
Macaron shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Raspberry Confit
- In the small sauce pan, cook raspberry puree over medium heat until it reaches 40C (104F).
- Mix sugar and pectin NH and add in into raspberry puree.
- Cook for 2 minutes, mixing with the whisk all the time.
- Remove from the heat and add pinch of citric acid. Mix well with the whisk.
- Transfer into flat surface and cover with the plastic wrap "to contact". Once cooled to room temperature, refrigerate until use.
How to make Pistachio Ganache
- Melt the chocolate in the microwave or using double boiler.
- In a small saucepan bring heavy whipping cream to simmer. Do not boil!
- Pour the hot heavy cream over the chocolate in 2-3 parts. With the help of a rubber spatula keep mixing fast and pressing down as you add the cream.
- Add pistachio paste.
- Emulsify mixture with hand blender.
- Add salt and chopped pistachios.
- Transfer ganache into flat container and cover with plastic wrap "to contact". Refrigerate ganache to staibilize. Check for pipping consistency pressing with your fingers. Ganache should be soft to touch.
- Let shells to rest on the countertop until no batter sticks to your finger when you touch.
How to make Macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add green food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe round macaron shells on the baking mat and top tray a few tops. Then pipe other macaron shells using Wilton 6B pipping tip on the same baking mat.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to assemble macarons
- In the process of assembling macarons lay one of the shells flat side up and the other flat side down. It will help to pipe the ganache and stick the shells together easier.
- Transfer raspberry confit into pipping bag. Cut small tip and it is ready to use.
- Put the pistachio ganache into the pipping bag fitted with round pipping tip.
- Pipe ganache on each inverted shell, then pipe the raspberry confit in the center of each ganache.
- Sandwich the macaron shells so the ganache forms a beautiful rim and doesn't stick out.
- Roll each macaron in crushed pistachios.
- Place macarons in air-tight container and keep in the fridge for 12 hours or overnight. Macarons need to mature before you can enjoy them. Before serving macarons you can decorate them with fresh raspberries.