Pistachio Macaron and Whipped White Chocolate Ganache

METHOD:

For the Whipped White Chocolate Ganache:

Melt the chocolate in a double boiler. Add the vanilla bean to the cream, scald the mixture, and strain. Emulsify the cream into the chocolate slowly. Refrigerate overnight or for at least several hours. When ready to serve, whip the ganache to stiff peaks by hand.



For the Pistachio Macaron:

Preheat the oven to 300ºF. Process the almond flour and powdered sugar in the food processor until it turns to a fine powder. Heat the water and sugar to 116ºC. While the sugar is cooking, start whipping half the egg whites with the salt. When the sugar hits 116ºC, the egg whites should be white and foamy. Stream the syrup into the whites. Whip until almost cool and medium peak. Add the food coloring to the almond flour mixture. Whip the remaining egg whites and fold into the dry ingredients to form a paste. Fold the whipped egg whites and syrup mixture into the paste in thirds. When the mixture is combined, beat with a spatula until a batter forms. Pipe the batter with a round tip onto flat sheet pans or silicone baking mats and bake in the preheated oven for 8 to 10 minutes. Cool completely and store in the freezer.



For the Pistachio Buttercream:

Combine the water and sugar and cook over a high heat. In a separate bowl, start whipping the egg whites. They should be white and foamy when the sugar hits 116ºC. Pour the sugar into the whipped egg whites. Whip on high until the bowl is completely cool to the touch. Add the butter slowly and watch for the buttercream to pull away from the sides. Add the pistachio paste and salt. Store in an airtight container in the cooler or freezer.



To Assemble and Serve:

Sandwich the pistachio buttercream between two macarons. Place a small quenelle of whipped ganache in a dish. Stand the macaron behind it. Garnish with chopped pistachios and chocolate plaquette.