Ingredients tant pour tant

  • 370 g ground almonds
  • 300 g icing sugar
  • 110 g egg whites
  • 5 g powder food colouring – green

Preparation tant pour tant

Mix the ground almonds and icing sugar in the Thermomix at speed 10. Add the tant pour tant, egg whites and food colouring to a Pacojet beaker and pacotize twice without air.

Ingredients italian meringue

  • 300 g sugar
  • 100 g water
  • 110 g egg whites
  • 40 g sugar

Preparation italian meringue

Dissolve 300 g sugar in the water and bring to a temperature of 115 °C over a low heat. Gently beat the egg whites and 40 g sugar in a food processor and slowly add the hot sugar syrup in one go. Continue to beat on the highest setting until the temperature of the mixture is below 40 °C.

Preparation Macarons

Place the tant pour tant in a large bowl and fold in the meringue using a dough scraper. Add the mixture to a piping bag and pipe small circles (roughly the size of a 1 franc coin) on to a silicone baking mat, leaving a space between each. Leave the macarons to dry for 40-60 minutes, then bake in a preheated oven at 120 °C top/bottom heat for 15 minutes. Once baked, leave the macarons to cool and remove from the silicone mat.

Ingredients filling

  • 100 g cream
  • 120 g Felchlin Edelweiss couverture
  • 20 g 3doppel pistachio paste

Preparation filling

Bring the cream to the boil, stir in the couverture and pistachio paste until dissolved, and leave to cool. Once cool, place the pistachio ganache in a piping bag and use it to finish off the macarons.