Raspberry and pistachio macarons

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Grind the almonds very finely in a universal chopper, pass through a somewhat coarser sieve. Whisk 2 egg whites and 1 pinch of salt with the whisk of the food processor (hand mixer not recommended!!!) until very stiff. Finally, add approx. half of the powdered sugar by the spoonful, one by one.

2. 2

   Colour with pink food colouring. Carefully fold in about half of the almonds. Pour the mixture into a piping bag with a perforated spout.

3. 3

   Spray approx. 70 tuffs (each approx. 2.5 cm Ø) onto 2 baking trays lined with baking paper. Leave to dry for approx. 30 minutes at room temperature. Bake in the preheated oven (electric cooker: 100 °C/recirculating air + gas: not suitable) one after the other for approx. 30 minutes.

4. 4

   Let it cool down. Process remaining egg white with icing sugar and almonds in the same way, but colour with green food colouring. Also spray approx. 70 tuffs (each approx. 2.5 cm Ø) onto 2 trays, first at room temperature for 30 minutes, then dry in the oven and allow to cool.

5. 5

   Finely grind the pistachios. Grate 100 g marzipan, mix with pistachios, liqueur and possibly 1 tbsp. water with the dough hooks of the hand mixer to a thick, squirtable cream. Pour into a piping bag with perforated spout.

6. 6

   Spray some pistachio cream on the underside of about half of the green macarons. Place the remaining green halves on top and press down gently.

7. 7

   Grate 125 g marzipan and mix it with the fruit spread and a little red food colouring using the dough hooks of the hand mixer to a thick, sprayable cream. Pour into a piping bag with perforated spout.

8. 8

   Spray some raspberry cream on the undersides of about half of the pink macarons. Place the remaining pink halves on top and press down gently. Let the macarons dry for 2-3 hours.