Macaroon with Pistachio Cream and Chocolate Mousse

Step-by-step Recipe

Ingredients: MACAROON

  • 4 egg whites
  • 160g ground almonds
  • 280g icing sugar
  • ¼tsp cream of tartar
  • 2tbsp sugar
  • 2tbsp pistachios, finely chopped

Ingredients: CHOCOLATE MOUSSE

  • 50g dark chocolate
  • 3tsp sugar
  • 1 egg yolk
  • 80ml cream (35%)

Ingredients: PISTACHIO CREAM

  • 2tbsp pistachios
  • 1 egg white
  • 2 egg yolks
  • 1½tbsp sugar
  • 125ml cream (35%)
  • ½ powdered gelatine
  • 1tbsp hot water
  • green food colouring

Directions: MACAROON

Preheat oven to 150C. Process ground almonds and icing sugar, in two batches, until fine. Sift
through a fine sieve into a large bowl.

Have egg whites at room temperature. Combine egg whites and cream of tartar in a small bowl.
Beat with electric mixer until soft peaks form. Add caster sugar, beat about 5mins or until firm
peaks form.

Add egg white mixture to almond mixture. Gradually fold the egg white mixture in. Carefully combine
all ingredients.

Draw two 20cm circles on backing paper, place upside down on greased oven trays. Fill a large
piping bag fitted with 1cm plain tube with mixture. Starting from the centre of each circle, pipe a
continuous circle of meringue inside the pencilled border. Sprinkle with nuts. Stand about 30mins
or until the macaroon mixture feels dry to touch. Bake about 25mins.

Directions: CHOCOLATE MOUSSE

Beat the cream. Melt chocolate in a small bowl, either in a microwave or over simmering water.
Cool until barely warm. Beat sugar and egg yolk in a small bowl with electric mixer until doubled
in volume.

Whisk chocolate into the egg mixture. Gradually add the cream. Stand until starting to set. Leave at
room temperature (do not place in the refrigerator as it will be difficult to pipe when the mixture
sets).

Directions: PISTACHIO CREAM

Blend or process pistachio nuts until fine and oily. Add egg white. Blend until combined.

Beat egg yolks and sugar in a small bowl with electric mixture until doubled in volume. Add nut
mixture.

Beat nut mixture into egg mixture. Bring cream to the boil in a small saucepan. Remove from heat.
Whisk nut-and-egg mixture into the hot cream.

Place the mixture back and cook, stirring over low heat. Ensure not to boil. Cook until mixture coats
the back of the wooden spoon. Sprinkle gelatine over the water. Stand for 5mins.

Stir the dissolved gelatine into the warm cream mixture. Pour through the fine sieve into medium
bowl. Add in a little green food colouring.

Whisk in the food colouring. Place the bowl in iced water. Stir until thick.

Assembly

Place one macaroon, nut-side down, on serving plate. Fill a large piping bag fitted with a 1cm plain
tube with mousse. Pipe around edge to make petal shapes. Freeze 10mins. Spread pistachio cream
into centre, freeze 10mins. Top with remaining macaroon layer. Cover with plastic wrap, refrigerate.
Remove from refrigerator 15mins before serving.

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