Pistachio macarons with white chocolate – delicate pastries to fall in love with

preparation

Sift the powdered sugar and very finely ground almonds into a bowl and mix. Beat the egg whites with a pinch of salt and gradually add the sugar. Continue until the egg white mixture is firm enough to handle.

Slowly fold in the powdered sugar and almond mixture. Add food coloring until the desired shade is achieved. Fill the mixture into a piping bag and pipe circles onto a baking sheet lined with baking paper, leaving space between each circle.

Now let the macarons dry until they no longer stick to your finger when you gently tap them.

Preheat the oven to 140°C fan/convection oven. Bake the macarons for about 15 minutes. Let them cool completely after baking.

For the ganache, heat the cream and pistachios in a double boiler. Stir in the white chocolate until completely dissolved. Cover and refrigerate for about 1 hour.

Stir briefly before processing, put it in a piping bag and fill the macaron shells with it and assemble them.