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

toasted pistachios
247g

powdered sugar
106g

egg white 1
0.33g

0% fat powdered milk
60g

water
247g

sugar
93g

egg white 2

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 wild strawberry puree 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 toasted pistachios 346g Zephyr white chocolate 77g pistachio butter	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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