Raspberry Pistachio Macarons
A dessert highlight from the Ballymaloe Cookery School
SERVES
30
PEOPLE
PREP TIME
120
MINUTES
COOKING TIME
11
MINUTES
Ingredients
175g icing sugar
115g ground almonds
60g green pistachios
50g egg whites
100g egg white at room temperature
200g caster sugar
For the buttercream:
110g butter
225g icing sugar
¼ tsp pure vanilla extract
2 punnets of raspberries
Method
Draw 5cm circles on the back of the baking parchment.
Mix the icing sugar, ground almonds and pistachios in the Magimix until fully blended, add to a bowl with the 50g egg white and mix completely.
Using an electric hand mixer, whisk the 100g egg whites until soft peaks form. Place this over a saucepan of simmering water, making sure the bowl is not touching the bottom, add the caster sugar, and whisk continuously until the mixture thickens and almost doubles in volume. Remove from the heat and whisk until cool.
Mix one quarter of this meringue mixture into the ground almond paste, folding until it is completely mixed. Then add the remaining meringue, folding gently until combined. DO NOT overmix at this stage.
Put half the mixture into the piping bag and quickly pipe onto the prepared baking trays keeping within the 5cm outlines. Repeat with the rest of the mixture onto the other tray.
Leave at room temperature (not too hot as heat is the enemy) to form a skin for 30-60 minutes depending on temperature.
Preheat the oven to a fan 150°C/Gas Mark 2.
Bake the macarons for 11 minutes. Remove from the oven and leave to cool on the tray.
Next make the buttercream filling.
In a bowl, cream the soft butter and icing sugar together, add a very small drop of pure vanilla extract and mix thoroughly.
To finish, spread a little buttercream on each macaron, pop 1-2 fresh raspberries on top and sandwich together.
