Macaroon

In a bowl, weigh the mixture of almond flour and icing sugar and the egg whites (20 g). In the food mixer, pour the egg whites (whip at a speed of 3) and pour the 8 g. of caster sugar into it a bit at a time. When the syrup of the caster sugar and water reaches 114°C, start to work it at speed 3; when the egg whites have a consistency like shaving foam, add the cooked sugar at 118°C. At 50°C add in the mixture of almond flour, icing sugar and egg whites, working the mixture of the macaroons with the leaf-shaped hook and finish working them by hand to reach the required consistency. Transfer the macaroon mixture onto the cooking tray using an icing bag with a 7-mm mouth. Lightly beat the bottom of the dripping pan and place in the oven at 140°C for 14-16 minutes according to the oven used (open valves, low ventilation).

Piastachio ganache

After having boiled the cream and the pistachio paste, pour the mixture onto the white chocolate, 1/3 at a time. When it has just melted, pour the ganache into a semi-spherical bowl and sprinkle with crushed pistachios. Leave to cool in the fridge for 24 hours.

Assembly

With an icing bag with a 7-mm mouth, Distribute the ganache in the form of small rolls around the edges of the macaroons, then place in the centre, a Cesarin TuttaFrutta Special SourCherry. Close the macaroons.
Advice: Put the macaroons in the refrigerator for about 4 hours for an optimal maturation and eat them at a temperature of 8°C.