Assorted Macarons with Delicate Fillings

Delicate macarons with a variety of flavorful fillings, including chocolate ganache, raspberry buttercream, and pistachio cream.

Ingredients

• 150g almond flour, finely ground
• 150g icing sugar
• 55g egg whites, aged (room temperature)
• 150g granulated sugar
• 38ml water
• 55g egg whites, aged (room temperature)
• Gel food coloring (various colors)
• For Chocolate Ganache Filling: 100g dark chocolate, 100ml heavy cream
• For Raspberry Buttercream Filling: 100g unsalted butter, 200g icing sugar, 30ml raspberry puree
• For Pistachio Cream Filling: 100g white chocolate, 50ml heavy cream, 30g pistachio paste

Instructions

1. Prepare the almond flour and icing sugar: Sift the almond flour and icing sugar together twice. This removes any lumps and ensures a smooth macaron surface.
2. Make the Italian meringue: In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Continue heating until the syrup reaches 118°C (244°F) on a candy thermometer.
3. While the sugar syrup is heating, begin whipping the first portion of egg whites in a stand mixer until stiff peaks form.
4. Once the sugar syrup reaches 118°C (244°F), slowly pour it into the meringue in a thin stream, avoiding the whisk. Continue whipping on high speed until the meringue is glossy, stiff, and the bowl is cool to the touch (about 5-7 minutes).
5. Macaronage: In a separate bowl, combine the sifted almond flour and icing sugar with the second portion of egg whites. Mix until a thick paste forms.
6. Add the Italian meringue to the almond flour mixture in three additions, folding gently after each addition. Add gel food coloring at this stage.
7. Continue folding until the batter reaches the 'ribbon stage'. This means when you lift the spatula, the batter should flow off in a thick ribbon that slowly disappears back into the bowl.
8. Pipe the macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 3-4 cm in diameter) onto baking sheets lined with parchment paper or silicone mats.
9. Tap the baking sheets firmly on the counter several times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This is crucial for the 'feet' to form during baking.
10. Bake the macarons: Preheat oven to 150°C (300°F). Bake for 12-15 minutes, or until the 'feet' have formed and the macarons are set. Let them cool completely on the baking sheets before removing.
11. Prepare the Chocolate Ganache Filling: Heat the heavy cream in a saucepan until almost boiling. Pour over the chopped dark chocolate and let it sit for a minute. Stir until smooth and glossy. Let it cool and thicken slightly before using.
12. Prepare the Raspberry Buttercream Filling: Beat the unsalted butter until light and fluffy. Gradually add the icing sugar, beating until smooth. Mix in the raspberry puree until well combined.
13. Prepare the Pistachio Cream Filling: Heat the heavy cream in a saucepan until almost boiling. Pour over the white chocolate and let it sit for a minute. Stir until smooth. Mix in the pistachio paste until well combined. Let it cool and thicken slightly before using.
14. Assemble the macarons: Match up pairs of macaron shells of similar sizes. Pipe or spoon a small amount of filling onto the flat side of one shell and top with another shell. Gently press together.
15. Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld and the macarons to soften slightly.
16. Bring to room temperature before serving.