Bel Foodservice
Pistachio macaroons

Pistachio macarons

Pistachio macarons made with Kiri® Professional Bloc are a delightful and refined treat. These macarons are crafted with precision and care, using Kiri® Professional Bloc to elevate the flavour and texture. For these macarons, pistachio powder is used both in the macaron shells and in the filling.

Portions
- +
Preparation time
30
minutes
Cooking time
12
minutes
Price category
–

Ingredients

The filling

  • 250 ml milk
  • 250 ml fresh cream
  • 4 egg yolks
  • 300 g Kiri® Professional Bloc
  • 80 g pistachio paste

The macaron shells

  • 200 g pistachio powder
  • 200 g icing sugar
  • 10 g vanilla powder

The syrup

  • 200 g caster sugar
  • 75 ml water

Assembly

  • 5 egg whites

Preparation

The filling

  1. Bring the milk and cream to a boil. Then stir in the egg yolks and cook until it forms a custard. Pour the hot mixture over the Kiri® Professional and pistachio paste in a mixing bowl. Mix and allow to cool before chilling in the refrigerator until firm.
  2. Preheat the oven to 170°C.

The macarons shells

  1. Mix the pistachio powder and icing sugar to obtain a fine powder. Add the vanilla powder. Set aside.

The syrup

  1. Put the caster sugar in a saucepan, add water and heat to 120°C.

Assembly

  1. Divide the egg whites in two equal parts. Beat one half until stiff and then gradually add the syrup, whisking constantly to obtain an Italian meringue.
  2. Add the remaining whites to the pistachio powder-icing sugar mixture and mix to form a homogeneous paste. Then fold into the Italian meringue.
  3. Pipe balls of dough onto a silicone mat using a piping bag and bake for 12 minutes in the oven.
  4. Assemble the meringues in pairs with filling in the centre.

CHEF’S TIP

Kiri® Professional gives the cream a fresh, unique taste and adds consistency to the macaron.

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