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Before starting this Strawberry & Pistachio Macarons with Chantilly Cream recipe, make sure you have organised all the necessary ingredients.
In a bowl, beat the egg whites until firm.
Add the castor sugar.
Sift the icing sugar and almond powder and collect on a sheet of greaseproof paper.
Add the sifted preparation to the beaten egg whites...
... and combine gently with a rubber spatula.
Divide the preparation into 2 portions (two thirds and one third).
In the bowl containing the 2/3 of the preparation, add 2 grams of red powder colouring.
Add a few drops of strawberry flavouring. The amount of flavouring varies according to the desired intensity. Start with only a few drops, then add more gradually if you find the flavour too weak. Combine gently.
In the second bowl containing 1/3 of the preparation, add 20 grams of pistachio paste. Unlike strawberry for which we used colouring and flavouring, pistachio paste does it all at the the same time. Combine gently.
We now have one recipient with the strawberry preparation and another one with the pistachio preparation.
Transfer the pistachio preparation into a piping bag.
Cut the end of the piping bag with scissors (the use of a nozzle is not necessary), then fill the small cone from the DUO decorating set.
Insert the cone into another piping bag.
Fit the bag with the nozzle of your choice.
Fill the bag with the strawberry preparation.
For an easier filling operation, I recommend using a piping bag holder.
Pipe the macaron disks on a baking sheet which has been lined with a sheet of greaseproof paper.
The disks should have a diameter of about 4 or 5cm. When all the macarons have been piped...
... bake at 150°C (gas 2) for 15-20 minutes.
... remove from the oven and set aside to cool.
Using a small palette knife, spread a thin layer of strawberry jam on the flat side.
Assemble two macaron biscuits together.
Place a stainless steel ring (diameter 10cm) in the centre of the serving plate. Cut the strawberries in half, then arrange them around the ring, with the flat side facing the ring).
Make the Chantilly cream, then transfer into a piping bag. The whipped cream should be stiff. For optimal results, you can add 20 grams of stabilizer (such as Chantifix) for every litre of whipped cream.
Fill the pastry ring with whipped cream...
... forming a big swirl. I recommend using a fluted nozzle for this operation.
Gently remove the ring.
Arrange one macaron on top of the Chantilly.
Fill a decorating bag with raspberry coulis, then pipe the decorations of your choice.
Sprinkle some crushed pistachios on the plate. Enjoy!
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