Bare Palette: J'aime le macaron - Raspberry Pistachio Macaron

This is my first time ever make macaron with 2 flavour and colour together, even though it a bit extra work to do to create these beautiful bicolour macaron. I still think it worth my time for it. This macaron idea was inspired by Pierre Hermé’s book “Macarons”, this book has listed some most of his signature macaron such as chocolate, pistachio and rose etc. Also there are some unique flavour created by Pierre Hermé which had really broaden my definition of macaron such as olive, foie gras, pickled & tomato etc. which I wish I’m able to make those one day.

When I was in Paris last year May, I’m lucky enough to have a chance to try all 3 of most popular patisserie Ladurée, Pierre Hermé and Angelina. The only thing I regret is that I don’t have time to try more.

In Pierre Hermé’s book “Macaron” use the Italian meringue method but because I need to make 2 batches for different colour so I changed it and use French meringue instead. When it comes to colour your macaron, I strongly recommended using food colour gel instead normal liquid food colouring, as the liquid food colour might ruin your macaron and I can tell you first hand bad experience I had. Therefore I had bought the food colour gel at some cake decoration shop and now I can make more colourful macaron.

I picked to make Raspberry Pistachio macaron from the book; I really love the idea of using pistachio ganache and raspberry jelly as filling. The raspberry jelly completely change the stereotype of macaron just being “Sweet”, as I heard majority of people don’t like macaron it too sweet. However the raspberry jelly in this macaron had made a perfect marriage between sweet and sour which make the macaron taste less sweet but still full of flavour.

Pistachio Ganache & Raspberry Jelly Filling

150g Raspberry (frozen or fresh)

30g Sugar

1 ½ teaspoon lemon juice

1 gelatine sheet (2g)

35g Pistachio Meal

75g white chocolate

75ml cream, softened

50g Butter

1) Soak the gelatine sheet in cold water for 5 minutes.

2) Blend the raspberry, sugar and lemon juice together, sift the juice and get rid of the seed from raspberry.

3) Take 50ml of raspberry juice into microwave and heat for 30 seconds. Put in the gelatine sheet and stir until it combines with the juice.

4) Combine all raspberry Juice together and mix well. Pour on a container about 1cm thick and put in fridge for at least 2 hours. Cut into cube.

5) Heat the cream (not boiling) and mix with pistachio. Pour over hot cream over white chocolate and sit for 1 minute before stirring the mixture. Put in fridge for at least 2 hours.

6) Beat the butter until it become creamy and pale in colour, pour the white chocolate pistachio ganache into it. Keep beating until it combined and fluffy.

Macaron Shell (approximately 36 macaron)

50g Almond Meal X 2

50g icing sugar X 2

40g egg white (Room Temperature) X 2

40g Sugar X 2

1/8 tsp cream of tartar X 2

Green Food Colour Gel

Red Food Colour Gel

(In this recipe, I’m using American Food Colour Gel which I just bought it on the day at some cake decorating shop)

1) Shift almond meal and icing sugar together.

2) Beat the egg while until it foamy, add in cream of tartar and gradually add in sugar while you are beating.

3) Beat until it become glossy and has stiff peaks. Add in food colour Gel and mix for 10 second until the colour is well combined with meringue.

(When using Food Colour gel, it better to use tooth pick to add in the colour, as you only need tiny little bit for gel colour compare to liquid food colouring.)

4) Fold in 1/3 of dry ingredient using a spatula until it just combine and continue until all dry ingredient is fold in.

5) Keep turn the bowl and fold the batter until it can draw a line and flattened in 15 20 second.

6) Transfer batter into piping bag and pipe on the baking paper. Tap the tray to get rid of the small bubble. Your macaron should have a glossy smooth surface.