A quick post – regrettably – for a busy week. But next week there’ll be time to breathe, so there will be cake. And lots of it.
Convincing macarons to be flowers in a bouquet bundled together in an ice cream cone is something I’ve been wanting to do for a while. Alas I couldn’t locate any sugar cones, but these wafer ones did a darn good job. These macarons are sandwiched with pistachio ganache and half of a seasonal cherry in bordeaux, the former is unforgettable and the latter is literally the cherry on top.
A favourite, these are.
Pistachio Cherry Macarons
makes 24 macarons
For the macaron shells:
refer to recipe here
For the filling:
100 grams whipping cream of 35% fat
100 grams white chocolate
15 grams pistachio paste
1 or 2 drops bitter almond essence
12 cherries, pitted and halved
Make the filling: Bring the cream to a boil with the pistachio paste. Stir then pour over the chocolate a third at a time. Add the bitter almond essence and blend for 10 minutes with a hand blender (I simply whisked). Chill ganache in the fridge until it thickens and is firm enough to pipe.
Assemble the macarons: Spoon the ganache into a piping bag fitted with a round tip. Pipe a generous mound of ganache on half of the cooled macaron shells, press a cherry half on top, then sandwich with the remaining shells.
Store macarons in the fridge for 24 hours and return them to room temperature before serving.
Note: macaron shell and ganache recipe is taken from Pierre Hermé Macarons.
wild reverie 