Pistachio macarons
For the shells
150g almond powder
150g icing sugar
55g egg white
40ml water
150g caster sugar
55g egg white
Green colouring
Pour the water and caster sugar into a saucepan. Heat this mixture to a temperature of 118°C.
Mix the almond powder and icing sugar. Add the 55g of egg whites and mix.
Whip the remaining 55g of egg whites in the food processor when the water and sugar mixture reaches 100°C.
Pour the syrup over the egg whites and mix until the syrup is lukewarm. Add the brown colouring.
Pour the egg whites in two or three batches over the powders.
Poach the shells and leave to crust for 30 minutes.
Bake at 150°C for 14 to 15 minutes.
For the pistachio ganache
100g of liquid cream
100g white chocolate
Pistachio praline to be measured out according to the desired intensity
In a saucepan, heat the liquid cream and then pour it over the chopped white chocolate in batches. Mix well, add the praline, mix again, filter and set aside in a cool place for at least 4 hours.
Leave the shells to cool well before removing them from the moulds, then fill them with the ganache that has been whipped up beforehand.
