Step 1

Preheat the oven to 170 degrees and line two baking trays with baking parchment. Draw two 20cm circles on the reverse of the baking parchment to help with the piping. Also draw 20 smaller circles on another piece of baking parchment, the standard size is usually a diameter of 4cm.

Step 2

Add the water and sugar to a pan and stir over a medium heat until the sugar dissolves.

Step 3

Put half of the egg whites into a stand mixer and whisk them on a medium speed until frothy.

Step 4

Bring the syrup to a boil and heat until it reaches 121 degrees.

Step 5

Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak, about 5mins.

Step 6

Add the green food colouring and mix through.

Step 7

Grind the ground almonds, 100g of the pistachios and icing sugar together in a food processor and then sift them into a clean bowl.

Step 8

Add the remaining egg whites to this mix and beat it, until it forms a paste.

Step 9

Add a third of the meringue to the almond paste and beat it in thoroughly.

Step 10

Fold through the remaining meringue, ensure the ingredients are mixed thoroughly.

Step 11

Put the macaron mix into a piping bag and pipe out two circles working in a spiral from the centre, then pipe out the small macarons, using the remaining mixture.

Step 12

At this point chop the remaining pistachios and sprinkle them on top of the large and small macarons.

Step 13

Tap the bottom of the tray for the smaller macarons only. Place the large macarons in the oven for 15mins. Turn the trays halfway through cooking to ensure an even bake.

Step 14

Then cook the smaller macarons for 10mins.

Step 15

Let the cooked macarons cool completely before trying to remove them from the tray.

Step 16

Using a piping bag, pipe a line of raspberry jam around the flat inside of one of the large macarons.

Step 17

Arrange raspberries on the ring of jam, so they are touching.

Step 18

Pipe a thin spiral of pistachio cream inside the raspberries.

Step 19

Cover the cream with rings of raspberries.

Step 20

Pipe more pistachio cream over the raspberries, but don't go too the near edge and spread it round with a palette knife.

Step 21

Sandwich a plain macaron on the top and add any decorations of your choice.

Step 22

With the smaller macarons, pipe a ring of the pistachio cream around the edge and sit a raspberry in the middle, add a tiny blob of cream and sandwich a macaron on top.

Step 23

Place the smaller macarons in an airtight container for at least an hour, the larger one will be fine in the fridge on a plate, but if you can wait, they'll be much better the next day. They should last for 2-3 days in the fridge.