Blueberry Cream and Pistachio Macaroon, a recipe from the Worldwide Gourmet

Ingredients

• - 150 g (1 1/3 cup) icing sugar
• - 75 g (2 1/2 oz.) powdered almonds
• - 2 egg whites
• - 10 g (2 tsp.) granulated sugar
• - 10 g ( 2 tsp.) pistachio cream
• - 1 egg yolk
• - 15 g (1 tbsp.) sugar
• - 65 g (2 oz.) sheep's milk
• - 25 g (2 tbsp.) cream
• - 50 g (2 oz.) raspberries
• - 200 g (7 oz.) cream
• - 200 g (7 oz.) blueberries (Bilberry or Blueberry)