Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Port Authority Jobs In Pittsburgh

Blueberry Cream And Pistachio Macaroon Recipe

Ingredients

How to make it

  • Method
  • Macaroons
  • Grind the icing sugar and almond powder together, then pass through a very fine strainer.
  • Dry in a warm (40° C / 100° F) oven for 2 hours.
  • Sift again and fold the mixture into the egg whites which have been beaten to stiff peaks with the granulated sugar. Add the pistachio cream. Pipe in circles onto a baking sheet lined with parchment paper.
  • Bake in a preheated 180° C (350° F) oven for 10 minutes.
  • Blueberry cream
  • Whip the cream until stiff, add the icing sugar and blueberries and fold together gently.
  • Sheep's milk
  • Beat the egg yolk with the sugar until pale and light.
  • In a small saucepan, heat the sheep's milk just until it comes to a boil and whisk it into the egg yolk mixture.
  • Return the mixture to the saucepan and cook for a few minutes, stirring constantly, without allowing the mixture to boil.
  • Remove from the heat, add the cream and raspberries and purée in a blender. Refrigerate.
  • Presentation
  • In the centre of a plate, place a pistachio macaroon, put some of the blueberry cream on top, and cover with another macaroon. Surround everything with some of the sheep's milk sauce and garnish with raspberries.
  • url:
  • http://www.theworldwidegourmet.com/recipes/blueberry-cream-and-pistachio-macaroon/
  • Chef Jean Luc Mengin

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

hopscotch CA

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes