Thursday, July 31, 2014

Raspberry and White Chocolate Ganache Pistachio Macarons

Using a mixture of ground pistachios and almonds, I made these macrons with a raspberry and white chocolate ganache filling. The recipe used was from Sorted Food and the main alteration was making the almond flour a mixture of ground almonds and pistachios. It gives the macarons a slightly speckled look, although green food coloring would really emphasize the green of the pistachio. The ratio of almonds to pistachios was about 2:1, although it wasn't measured exactly.
(The scale was zeroed before adding more pistachio)

 The pieces of almond/pistachio flour that was left in the sifter was used as a garnish on half of the macarons before allowing them to sit.
The ganache was made from 2 parts Ghirardelli (214white chocolate chips and one part heavy cream melted in a double broiler on medium heat until it was fully melted and combined. I let it set partially in the fridge so it would be easier to spoon onto the macarons. I pressed cut raspberries into the ganache to finish.

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