Almond Corner: Pistachio Macaron with Cardamom-Orange Blossom Mousse

Indulge in the exquisite flavors of pistachio and cardamom combined with the delicate sweetness of macarons. The cardamom-orange blossom mousse adds a unique and aromatic twist to this classic French treat.

Ingredients:

• 200g almond flour
• 200g powdered sugar
• 150g egg whites aged, room temperature
• 50g granulated sugar
• Green food coloring optional
• 100g pistachio paste
• 1/2 tsp cardamom powder
• 1/2 tsp orange blossom water
• 150g heavy cream
• 50g white chocolate chopped
• Orange zest from 1 orange
• 1 tsp gelatin powder
• 2 tbsp cold water

Instructions:

Preheat your oven to 300F 150C and line baking sheets with parchment paper

In a food processor, combine almond flour and powdered sugar

Pulse until finely mixed

Sift this mixture into a large bowl and set aside

In a separate bowl, beat the egg whites until they begin to foam

Gradually add the granulated sugar while continuing to beat

Beat until stiff peaks form

If desired, add a few drops of green food coloring to the egg white mixture to achieve a pistachio color

Mix until evenly colored

Gently fold the almond flour mixture into the egg white mixture until well combined

Be careful not to overmix; the batter should be smooth and slightly runny

Transfer the batter to a piping bag fitted with a round tip

Pipe small rounds onto the prepared baking sheets, spacing them apart

Tap the baking sheets on the counter to release any air bubbles and let the macarons rest for about 20-30 minutes until a skin forms on top

Bake in the preheated oven for 15-18 minutes until the macarons have risen and set

Let them cool completely on the baking sheets before removing

For the cardamom-orange blossom mousse, mix pistachio paste, cardamom powder, and orange blossom water in a bowl

Set aside

In a small saucepan, heat the heavy cream until it begins to simmer

Remove from heat and add chopped white chocolate

Let it sit for a minute, then stir until smooth

Dissolve gelatin powder in cold water and let it bloom for a few minutes

Microwave it for a few seconds until fully dissolved, then add it to the cream-chocolate mixture

Pour the cream mixture over the pistachio paste mixture and whisk until well combined

Add orange zest and mix again

Refrigerate the mousse for about 2 hours until it thickens

To assemble, pair up macaron shells of similar size

Pipe or spoon the cardamom-orange blossom mousse onto one shell and sandwich with another shell

Chill the macarons in the refrigerator for at least 24 hours to allow flavors to meld

Serve, and enjoy these delightful pistachio macarons with cardamom-orange blossom mousse