Miss Gla’gla Montebello

Preparation info
  • Makes about


    • Difficulty


    • Ready in

      1 hr 30

Appears in
My Best: Pierre Hermé

By Pierre Hermé

Published 2014

  • About

Individual ice-cream confections in an elongated rectangular shape: the fruity taste shines. This composition plays on the association between strawberry sorbet and pistachio ice, with notes of roasted pistachios.


Pistachio Macarons

  • 10½ oz (300 g) confectioners sugar
  • 10½ oz (


Pistachio Macarons

  1. Sift* the confectioners sugar and the ground almonds together. Mix the colorings into half of the egg whites. Stir in the sifted preparation. Boil the water and sugar to 245°F (118°C). Start to beat the second half of the egg whites to form stiff peaks. Pour the sugar solution on to the beaten egg whites. Whisk