Yup I actually made homemade strawberry jam for this one. It was really easy and the fresh natural red color, oh so mesmerizing! A great start for Spring actually here in Melbourne. Too bad the shells were baked in too hot temperature as a result of fixing the oven as I just moved house and it takes a while to adjust the temperature. Not all ovens are made equal, and 150C in my old oven is way too cool for my new oven so I had to upped it to 170C. Turned out that was too hot, so the magic number is 165C. Gosh even a slight difference makes a whole lot of defect!
The pistachio filling has a nutty texture mixed in the cream, quite similar to Ladurée's pistache macaron. The first bite is a sweet-nutty flavor, then the second bite (small bites indeed) you're surprised with a citrussy strawberry flavor stuck in the centre.
The great Pierre Hermé's pistache cherie macaron, with a thick smooth layer of pistachio (and I'm guessing white chocolate, or else it would not be so smooth) and a dollop of what looks like a half of cherry stuck in the middle. What a great visual colour, with the dark cherry red against the soft lime green. He is just a genius. 
