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: goo.gl 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: www.youtube.com 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 …