Raspberry pistachio macaronnade with Capucine biscuit and diplomat pistachio cream

In a food processor, smooth out the marzipan; add the apple sauce and one egg white and process to a paste, adding more apple sauce if too hard.

Pipe the macaronnade into three-inch empty circles.

Leave the macaronnade to dry out overnight so it forms a crust.

Bring the milk, vanilla and a bit of sugar to a boil; mix the egg yolks, cornstarch and remaining sugar, and temper with one third of the milk.

Return to the stove, bring the custard to a boil and cook two minutes, whisking constantly.

Add the pistachio paste; off the heat, mix in the softened gelatin and the mascarpone.

Smooth with an immersion blender, transfer to a tray lined with plastic wrap, cover in contact, cool to room temperature, then chill overnight.

Beat room-temperature egg white on high with the cream of tartar and one third of the sugar to stiff peaks.

Blend the powdered sugar, almond meal and flour in a food processor and fold into the meringue.

Fill each macaronnade cavity and bake at 375F / 190C for about 18 minutes.

As soon as they come out of the oven, glaze the sides of the cookies for a glossy finish.

Whip the chilled pistachio custard and fold in the whipped cream.

Pipe dollops of diplomat pistachio cream onto each cookie; garnish with raspberries, crushed pistachio and gold leaf if desired.