Mix together the maïzena and custard powder. Add the milk, followed by the egg yolks.
Heat the milk, cream, vanilla and sugar mixture. When it is boiling, pour it over the egg yolks and mix straight away.
Return this mixture to the heat. Add the butter.
Leave the crème pâtissière to cool and add the pistachio paste.

Cook together for about 5 minutes and leave to cool.

Heat together the water and sugar. At 115 °C, start whisking the egg whites. At 121 °C, gently pour the sugar syrup into the egg whites, keeping the mixer running. Leave the Italian meringue to cool. Meanwhile, mix the other portion of the egg whites with the icing sugar and ground almonds. Then gently fold in the Italian meringue.

Pipe out the meringues and sprinkle with chopped pistachios.

Bake at 140 °C for 25 minutes.

Decorate a macaron shell with pistachio cream, with raspberries around the edge, putting the less attractive ones in the centre. Add a little raspberry jam. Decorate with more pistachio cream and put the top on the macaron.