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Pistachio macarons
1. Combine confectioners’ sugar, almond flour and pistachio paste in food processor; pulse until fine and evenly combined. Sift twice; set aside.

2. Whip egg whites until foamy; add cream of tartar. Continue whipping to soft peaks.

3. Gradually add granulated sugar; continue to whip to shiny stiff peaks.

4. Sift reserved flour mixture over meringue; fold in until evenly combined.

5. With ½-inch round tip, pipe into 1½-inch rounds onto parchment-lined sheet tray. Sprinkle with chopped pistachios; allow to dry for 15 minutes.

6. Bake at 300°F. until crisp and shiny, about 8 minutes.

7. Once cool, sandwich with buttercream; set aside for plating.

Dried fruit and apricot salad
1. Dice mixed dried fruit to desired consistency. Combine fruits and glaze. Add more glaze if necessary.

Pink and White Poached Apples
1. Heat syrup; add split vanilla bean and scrapings. Simmer 10 minutes.

2. Divide syrup into two 2-cup portions. Pour into separate saucepans.

3. Add candies to one pot; simmer until dissolved.

4. Bring both pots of syrup to 180°F.

5. Parisian-scoop apples. Poach half in one pot, half in the other until tender.

Semolina Tuile
1. In stand mixer, cream butter and sugar until light and fluffy.

2. Add egg whites gradually until all combined.

3. Add vanilla; combine.

4. Add flours; mix until just combined.

5. Using stencil, apply mixture to Silpat; finish with sprinkle of semolina flour. Bake at 350°F. until goldenbrown and crisp; shape while still warm.

To Plate, per serving:
1. Spoon 1½ oz. dried fruit salad onto plate, allowing a bit of apricot glaze to flow from salad.

2. Top with macaron.

3. Place alternating colors of apples around one side of dried fruit.

4. Pipe small buttercream rosette atop macaron.

5. Affix tuile cookie.