Raspberry & Pistachio Macaron

Name: Raspberry & Pistachio Macaron
Yield: Makes 2 (each serves 6)
Cuisine: French
Ingredients: 150 g (5½ oz) dark (bittersweet) chocolate (66% cocoa solids) finely chopped; edible gold leaf to decorate; 60 fresh raspberries plus 3 extra to decorate that have been halved and glazed with Fruit Glaze; 190 g (6½ oz) Fruit Purée made with raspberries; 75 g (2¾ oz) egg yolks (about 3-4 eggs); 100 g (3½ oz) Pistachio Paste; 45 g (1½ oz/3½ tbsp) soft unsalted butter; freeze-dried raspberry powder for dusting; 22 g (¾ oz/1½ tbsp) caster (superfine) sugar; 1 quantity of Raspberry Macaron; 1 quantity of Fruit Compote made with raspberries and raspberry purée; 1 quantity of Crème Mousseline; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Squares and Curls

Preparation info

Makes 2 (each serves
6
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Macarons have become increasingly popular in London; with this in mind it seemed natural to create our own pâtisserie. Raspberry and pistachio is a classic flavour combination, which I felt was appropriate given the wonderful history of macarons.

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Squares and

Europe
France
Cake
Mediterranean
London
Vegetarian

Method

First, make the decorations, compote & crémeux

Temper the chocolate and make the decorations as instructed, then leave in a cool, dry place to set for 2 hours. Make the raspberry compote, then cool. Store in an airtight container in the fridge.
To make the crémeux, put the chocolate in a mixing bowl. Put the raspberry pur