Pistachio Macaron Recipe with Olivier Dessyn

French chef Olivier Dessyn explains how to make French pistachio macarons from his Greenwhich Village bakery, Mille Feuille. Straight out of Paris, Olivier's pastries taste like you could have ordered them from a shop on the Chanselise. Olivier claims he couldn't be more French and it absolutely shows in his soft, yet crunchy croissants and specialty chocolate creations.

QUESTION: What's your favorite global cuisine?

Subscribe for more: http://goo.gl/Z7lbS

Cultural Kitchen explores modern food and the chefs who make it, while showcasing the culture that inspired the plate. Each week, you'll see innovative recipes and a bit of a cultural history lesson by the chefs themselves. Don't forget to subscribe to see a new episode every Thursday!

More Cultural Kitchen: http://www.youtube.com/playlist?list=PL55F6C637C16A21DF

Shells

Sift together in a bowl
430grs confectionary sugar
430grs almond powder
Then add
140grs egg whites

In a kitchen Aid bowl, whip gently then speed up the process when the sugar melts and boils
140grs egg whites
3grs dried egg whites (type these words on Amazon)

In a pan, cook at 245°C the following and pour on the whipped egg whites
430grs regular sugar
140grs water

Do the batter adding the meringue to the first batter.

Pipe macarons on a tray
Wait 30 to 45 minimum at room temperature
Bake at 320°C for 12 mins (to be adjusted in your oven)

Ganache

Bring to a boil
95grs heavy cream

Pour on the following
230grs Ivoire Valrhona (35% white chocolate)
20grs of Pistachio paste

When cold down and set, pipe on the macarons.