Seasonal Recipe – Raspberry & Pistachio Macaron Hearts

Makes 12

Raspberry Macaron Heart Shells

Pistachio Crème Mousselline

Raspberry Cremeux

Raspberry Compote

Fresh raspberries to decorate

For the raspberry macaron heart shells:

240g egg whites (about 8 eggs)

250g ground almonds, sifted

250g icing (powdered/pure) sugar, sifted

15g ready-made raspberry powder plus extra for dusting

250g caster (superfine) sugar

For the raspberry cremeux:

150g (5½oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped

190g (6½oz) ready-made raspberry purée

75g (2¾oz) egg yolks (about 3–4 eggs)

22g (¾oz/1½ tbsp) caster (superfine) sugar

45g (1½oz/3½ tbsp) softened unsalted butter

For the pistachio mousseline:

300g Crème Patisserie

200g room temperature unsalted butter, cubed

100g Pistachio Paste

For the raspberry compote:

100g (3½oz) raspberry purée

100g (3½oz) raspberries

15g (½oz/1 tbsp) caster (superfine) sugar

5g (1 tsp) pectin

To finish:

Raspberry powder, for dusting

Edible gold leaf

First, prepare the macarons:

Preheat the oven to 150ºC. Put half the egg whites in a mixing bowl with the ground almonds, icing sugar and raspberry powder. Beat to a paste.

Put the remaining egg whites and the caster sugar in a separate mixing bowl and beat with a whisk until smooth. Place the bowl over a bain-marie and whisk until the meringue is hot at around 65°C). Transfer to the bowl of an electric mixer and continue to whisk until a stiff meringue forms and the mixture returns to room temperature.

Using a spatula, fold the meringue into the raspberry paste until it is smooth. Spoon the mixture into a piping bag fitted with a 10mm plain nozzle and pipe an even number of heart shaped macarons on a baking tray lined with a non-stick baking mat. Leave to dry out for 30 minutes. Bake for 20–25 minutes.

Next, make the Raspberry Cremeux:

Put the chocolate in a mixing bowl. Put the raspberry purée in a saucepan and bring to the boil.

In another bowl, whisk together the egg yolks and sugar until light in colour. Add half of the boiling liquid to the egg mixture, whisk until smooth, then return to the pan.

Stir the mixture over a low heat and cook until the mixture coats the back of a spoon and reaches 82–84°C on a thermometer.

Take the pan off the heat and pass through a fine sieve (strainer) over the bowl of chocolate. Mix until the chocolate has melted and the mixture is smooth, place into a container in the fridge and leave to set for at least 2 hours.

Then, prepare the Creme Mousseline:

Beat the Crème Patisserie on a low speed with the pistachio paste. Gradually add the butter cube by cube, while increasing the speed of the mixer until it is fully combined and light & fluffy.

Prepare the Raspberry Compote:

Mix the sugar and pectin together in a small mixing bowl. Place the raspberry purée and raspberries into a saucepan and bring to the boil. Whisk in the sugar and pectin. Cook over a low heat for 3–4 minutes. Place into a container to cool in the fridge.

To assemble & finish:

1. Match the macarons so that you have a lid and a base.
2. Spoon the Raspberry Cremeux into a piping bag fitted with a 10mm nozzle and pipe bulbs around the edge of the base macaron, leaving space in between for another bulb
3. Spoon the prepared Pistachio Crème Mousselline into a piping bag fitted with a 10mm nozzle and pipe bulbs in the spaces between the Raspberry Cremeux. Pipe a small bulb of mousseline into the centre of the base of each macaron.
4. Position some fresh raspberries in the centre and spoon compote on top of the raspberries.
5. Top with the macaron lid, dust with raspberry powder and decorate with the raspberry halves, chocolate curls, squares and gold leaf.