A macaron is a delicate meringue-based cookie sandwich. For best results use a high quality bake stable food colouring available from cake decorating suppliers.
Cut the butter into cubes and leave at room temperature to soften.
Finely chop the pistachios.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Food processor attachment to the machine.
Grease the baking tray and line with parchment paper.
Add Ingredients 1 (almonds, icing sugar) into the Food processor.
Mix on speed Max for 1 minute.
Sift the mixture into the medium bowl.
Attach the Mixer bowl to the machine, fit the Whisk tool.
Add the first item of Ingredients 2 (egg whites) into the Mixer bowl, fit the splash guard.
Mix on speed Max for 1 minute, 15 seconds.
Add the next 2 items of Ingredients 2 (cream of tartar, vanilla) to the bowl.
Mix on speed Max for about 1 minute, 30 seconds or until soft peaks form.
With the machine running, gradually add the last item of Ingredients 2 (caster sugar) into the Mixer bowl.
Mix on speed 5 for 3 minutes.
Remove the Whisk tool, fit the Creaming beater.
With the machine running, gradually add the almond mixture into the Mixer bowl.
Add Ingredients 3 (food colouring) to the bowl.
Mix on speed Min for 1 minute.
Transfer contents of the Mixer bowl into a piping bag and snip the end.
Pipe the macarons into circles about 4 cm (1.5”) in diameter onto the lined baking tray.
Leave to rest for about 45 minutes.
Remove the Mixer bowl from the machine.
Attach the EasyWarm bowl to the machine, fit the Creaming beater.
Add the first 2 items of Ingredients 4 (butter, icing sugar) into the EasyWarm bowl.
Mix starting on speed Min, gradually increasing to speed 3 for about 3 minutes.
Add the next item of Ingredients 4 (egg yolks) to the bowl.
Mix starting on speed 1, gradually increasing to speed 3 for about 2 minutes.
Add the last item of Ingredients 4 (pistachios, raspberries, powder, curd) to the bowl.
Mix on speed 1 for 1 minute.
Pre heat the oven to 160ºC.
Bake the macaron shells for 15 minutes at 160ºC.
Leave to cool.
Transfer contents of the EasyWarm bowl into a piping bag and snip the end.
Pipe the filling onto one macaron shell, placing another on top to form a sandwich.
Repeat this process until all the shells have been used.
Store in the fridge in an airtight container for up to 5 days.