Damien cooks

Pistachio and Cherry Macarons

Chocolate Bar
Preparation time:
20 minutes
Cooking time:
30 minutes

Damien’s beautiful pistachio and cherry macarons are the perfect sweet treat this festive season. Deliciously light and airy, these almond flavoured Italian Meringues are sandwiched with a decadent pistachio and cherry chocolate ganache, made with silky milk chocolate, double cream and fresh cherries. These are the perfect gift for a loved one this holiday season.

  • Ingredients

    For the macaron shells:
    • 300g icing sugar
    • 300g ground almonds
    • 115g egg whites
    • 290g caster sugar
    • 45g water
    • 115g egg whites
    • Red colouring as desired
    • Ground pistachios
    For the pistachio and cherry chocolate ganache:
    • 50g double cream
    • 100g cherry purée
    • 50g skinless pistachios
    • 375g milk chocolate
    • 15g cocoa powder
  • Method

    For the macaron shells:
    • Process the icing sugar & almonds until fine. Combine the caster sugar, red colouring & water and begin heating until the mixture reaches 116 degrees Celsius.
    • Immediately begin mixing the first 115g of egg whites before pouring in the sugar/water and continuing to mix using your stand mixer until a stiff peaked red Italian meringue has formed.
    • Add the second 115g of egg whites to the almonds/icing sugar mixture before folding through the Italian meringue in stages until the correct ribbon consistency has been achieved.
    • Pipe your heart-shaped shells, sprinkle with ground pistachios, and cook at 140 degrees Celsius for 18 minutes. Allow to cool before paring.
    For the pistachio and cherry chocolate ganache:
    • Heat the cream, purée & cocoa powder until simmering. Before boiling, pour over the chocolate/pistachios and use a hand blender to process until emulsified.
    • Reserve in the fridge until set before piping a ring on one of the paired shells, before pushing together to create your finished macaron.

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