Pistachio Macaron Cake with Red Berries

Before starting this Pistachio Macaron Cake with Red Berries recipe, organise the necessary ingredients for the macaron shells.

For the macaron shells: Pour the water in a saucepan.

Add the castor sugar.

Place the saucepan on the heat and cook until the temperature reaches 118°C. (This should occur roughly when you finish beating the egg whites.)

In the meantime, pour 55 grams of egg whites in the stand mixer recipient.

Start beating the egg whites.

The sugar should be approaching 118°C at this stage. I recommend using a digital thermometer with probe.

When the cooked sugar reaches 118°C, pour it over the beaten egg whites and whisk until cooled down completely.

Add the green colouring while the preparation is cooling down. The amount of colouring varies according to the colour intensity you wish to obtain. Start with the tip of a knife, then add more if needed. The result is an green-coloured Italian meringue.

Using a fine sieve, sift the icing sugar in a bowl. This operation is essential as icing sugar is prone to lumping.

Add the super fine almond powder (this one doesn't need to be ground beforehand). If you're using regular almond powder, make sure you process it beforehand until you obtain a fine powder.

Add the remaining 55 grams of egg whites.

Combine carefully with a rubber spatula until the consistency is quite thick and lump-free.

When the meringue is at room temperature, add 1/4 to the almond preparation...

... and combine vigorously with the spatula until homogeneous.

Add the rest of the Italian meringue...

... and combine gently with the spatula until the texture is smooth and a little runny. If you mix the preparation excessively, the result will be too liquid.

The macaron paste is ready.

Transfer into a piping bag fitted with a plain nozzle Ø 10mm. Set aside.

Using a mousse ring Ø 18cm, draw a circle with a pencil over a sheet of greaseproof paper.

Using a graduated ruler, draw marks 5 cm inside the ring, to make sure the circle we're about to draw is well centred.

Using a mousse ring Ø 8cm, centre it between the marks and draw a circle along the inside rim...

... to create a smaller ring that is perfectly centred.

Flip the baking parchment on your workbench so the side with drawings is facing down. You should see the circles through the paper...

This is what the result should look like.

Pipe laces of macaron paste in a spiral pattern between the two rings, make sure to leave a hole in the centre.

This is what the result should look like.

Repeat the operation with a second sheet of greaseproof paper where you have drawn only one circle to a diameter of 18 cm. Pipes laces of macaron paste in a spiral pattern, starting from the centre.

This is what the result should look like.

If you have leftover macaron paste, pipe small shells for the decoration (optional).

Slide the baking parchment onto a Silichef® XL perforated baking sheet.

Drizzle chopped pistachios over the disc with central hole.

Bake in a fan-assisted oven at 160°C (gas 3) between 15 and 20 minutes, depending on the type of oven you're using.

When cooked...

... remove from the oven and leave to cool at room temperature. The macaron biscuits can be prepared the day before and stored at room temperature.

For the raspberry confit: Organise all the necessary ingredients.

Pour the raspberry purée in a saucepan (I used a frozen purée for this recipe)...

... add the lemon juice...

... and the whole raspberries. Crush them with your fingers a little.

Add half of the castor sugar.

Combine the rest of the sugar with the pectin NH in a separate bowl. This will ensure there are no lumps later on.

Place the raspberry preparation over medium heat, until it reaches 60°C...

... then add the pectin and sugar mix while whisking.

Bring to a boil and cook for 2 minutes.

Transfer the raspberry confit into a bowl...

... and cover the surface with cling film. Set aside at room temperature or in the fridge. You can prepare this confit in advance, it will keep well in the fridge.

For the whipped ganache (make the day before): Place the white chocolate pouring jug and add the pistachio paste. The amount of pistachio varies according to the desired flavour intensity. Add a teaspoon first, then more if needed.

In a saucepan, heat the whipping cream. When it starts boiling, pour it over the white chocolate...

... and mix with a Bamix hand blender until homogeneous. At this stage, you can add more pistachio paste if necessary.

Transfer the pistachio preparation into a bowl...

... cover the surface with cling film...

... and refrigerate for at least 4 hours. I recommend making the ganache the day before and refrigerate overnight.

Assembling the macaron cake: The next day, pour the cold ganache in the stand mixer recipient (stored in the freezer beforehand)...

... and whisk...

... until you get the consistency of a whipped cream. The green colour should become paler.

Transfer the ganache in a piping bag fitted with a Saint-Honoré nozzle.

Flip the whole macaron shell on your workbench.

Pipe the ganache over the spiral, starting from the centre in a spiral pattern. Place your finger over the V-shaped slit on the nozzle to create regular laces.

Pipe a border of ganache around the spiral.

This is what the result should look like.

Take the raspberry confit out of the fridge and stir with a spatula until smooth.

Transfer in a piping bag (no nozzle required) and fill the gap in the centre of the pistachio filling.

Pipe a lace of pistachio ganache around the raspberry confit.

Place the macaron shell with central hole over the pistachio filling. The pistachio border should be visible on the side and the raspberry confit in the centre.

Press gently on the top macaron shell.

Sprinkle with Codineige decorating sugar using a shaker.

Fill the central hole with red berries: strawberry quarters; whole raspberries powdered with Codineige decorating sugar...

... redcurrants, blueberries and a cherry. Arrange a gold-coated few whole almonds.

Finish with a few white sugar paste flowers, using a daisy plunger cutter.

Decorate the flowers with a drop of clear mirror glaze in the centre. The glaze can be coloured with raspberry purée or red powder. Arrange a couple of edible flowers.

Fill the raspberries with the remaining mirror glaze. Reserve in the fridge until ready to serve. Enjoy!