Pistachio Macaroons with a Raspberry Coulis

Indulge in the exquisite combination of flavors and textures with these Pistachio Macaroons with a Raspberry Coulis. These delicate treats feature luscious pistachio ganache sandwiched between perfectly baked macaroon shells, all complemented by a vibrant raspberry coulis. The nuttiness of the pistachios, the sweetness of the macaroons, and the tangy brightness of the coulis create a symphony of taste sensations.

INGREDIENTS:

FOR THE PISTACHIO GANACHE:

• 1 cup pistachios, ground
• 1 1/2 cups sugar
• 2 egg whites
• 2 1/3 cups heavy cream
• 12 ounces white chocolate, chopped
• 3 1/2 sticks unsalted butter, softened
• 1/4 cup cornstarch

FOR THE MACROONS:

• 2 cups egg whites
• 1/4 cup water
• 1 1/4 cups granulated sugar
• 2 cups confectioners’ sugar
• 1/2 pound almond flour
• 2 drops green food coloring

FOR THE COULIS:

• 2 cups raspberries
• 1/2 cup sugar

INSTRUCTIONS:

1. Prepare the pistachio ganache: In a food processor, grind pistachios, 1/2 cup sugar, and egg whites into a thick paste.
2. In a saucepan, bring 2 cups cream to a boil with 1 cup sugar and pistachio paste. Let it cool.
3. Stir in the remaining 1/3 cup cream mixed with cornstarch.
4. Heat the mixture, stirring, until it thickens.
5. Mix in the white chocolate and let it cool to body temperature.
6. Gently stir in the softened butter, being careful not to incorporate air. Set aside.
7. Make the raspberry coulis: In a blender, puree raspberries until smooth.
8. In a saucepan, heat the raspberry puree with the sugar until the sugar is dissolved.
9. Set aside.
10. Prepare the macaroons: Beat the egg whites until firm.
11. Place half of the beaten egg whites in a separate small bowl.
12. Dissolve granulated sugar in water, heating it to about 240°F (soft ball stage on a candy thermometer).
13. Slowly drizzle the sugar syrup over half of the beaten egg whites.
14. In a large bowl, mix together confectioners’ sugar, almond flour, remaining egg whites, and green coloring.
15. Fold in the warm meringue with the confectioners’ mixture until smooth and shiny.
16. Line a baking sheet with parchment paper.
17. Drop spoonfuls of macaroon paste, 1 inch apart, onto the parchment paper. Allow macaroons to rest on the sheet for 30 minutes.
18. Preheat the oven to 300°F.
19. Bake the macaroons for 15 minutes.
20. Allow them to cool.
21. Assemble the macaroons: Spread the pistachio ganache over a macaroon shell.
22. Place another macaroon shell on top to form a sandwich.
23. Press lightly.
24. Serve the pistachio macaroons with the raspberry coulis.
25. Drizzle the raspberry coulis over the macaroons for added flavor and presentation.
26. For the best taste, let the macaroons rest overnight to allow the flavors to meld and intensify.

Once the macaroon shells have cooled, they are generously filled with the pistachio ganache, creating irresistible bite-sized delights. The macaroons can be served on their own or accompanied by a drizzle of the raspberry coulis, adding a tangy and visually appealing element to the presentation.

Whether enjoyed as a delightful afternoon treat or served as a sophisticated dessert for a special occasion, these Pistachio Macaroons with a Raspberry Coulis are sure to impress with their exquisite flavors and elegant presentation.

Enjoy these Pistachio Macaroons with a Raspberry Coulis as a delightful and elegant dessert. The combination of nutty pistachio flavors, crisp macaroon shells, and tangy raspberry coulis is sure to impress your taste buds.