Pistachio Raspberry Macarons by Marina Voronkov | Pastry Arts
Indulge in Pistachio Raspberry Macarons by Marina Voronkov-A delightful blend of pistachio ganache, raspberry confit, and roasted pistachios.
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Cooking tools:
- Stand mixer
- Food processor
- Immersion blender
- Blender
- Fine-mesh sieve
- Piping bag
- Instant-read thermometer
- Kitchen scale
- Double boiler
- Silicone baking mat
- Baking sheet
- Oven
- Stove
- Microwave
- Refrigerator
- Saucepan
- Whisk
- Spatula
- Mixing bowl
- Plastic wrap
- Airtight container
- Paring knife
Ingredients
- 125 g almond flour
- 125 g confectioners’ sugar
- 100 g egg whites, room temperature
- 100 g granulated sugar
- Green food coloring
- 150 g raspberry purée
- 30 g granulated sugar
- 6 g pectin NH
- Pinch of citric acid
- 200 g white chocolate
- 100 ml heavy cream
- 40 g pistachio paste, store-bought or homemade
- Pinch of salt
- 20 g roasted crushed pistachios, plus more for decor
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