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Recipe from: dailydelicious Image credit: dailydelicious |
Pistachio
Macarons
“Roast the
nut before grounding it will make it more fragrance and reduce the moisture
from the nut too. But remember to let it cool completely before grounding it or
it will release some oil.” dailydelicious
Ingredients:
For
the macaron base:
69 g almond
powder
69 g pistachios
125 g icing
sugar
47 g egg
whites
Green food
coloring (optional)
For
Italian Meringue
125 g caster
sugar
40 g water
47 g egg
whites
Pistachio,
chopped (for decorating)
Pistachio
crème au beurre
300g any kind
of buttercream that you like (You can choose from this page, I use La crème
au
beurre)
110g Pistachio
paste
Green food
coloring (optional)
Instructions:
Preheat the
oven to 150°C.
Roast the
pistachios for 7 minutes and let it cool completely.
Preheat the
oven to 170°C.
Put almond
powder, pistachio, and icing sugar into a bowl of food processor, process until
very powdery.
Sift into a
bowl, put egg white into the bowl.
Use a pastry
scrap to bring everything together.
Set aside.
Make the
Italian meringue:
In a sauce
pan, put the sugar and water and bring to boil over medium low heat.
When the
syrup reaches 100°C, start whisking the egg whites.
The syrup is
ready when it reaches 118°C; pour it over the egg whites and continue
whisking
until cold.
Whisk in the
coloring if using.
Mix together
the base and Italian meringue.
The mixture
should be softer and very glossy, a little stiffer then cake batter.
Spoon mixture
into a piping bag fitted with a 1 cm nozzle.
Pipe or spoon
mixture into 3.5 cm rounds onto baking paper-lined (or Silpat) oven trays.
When you’ve
pipe out all the macarons lift each baking sheet with both hands and then
bang
it down on the counter (you need to get the air out of the batter).
Sprinkle half
of the macarons with chopped pistachio.
Let the
macaron rest for 30 -60 minutes until the top of the macarons dry, and ready to
bake.
Bake for 9
minutes to 15 minutes depend on your oven.
Remove from
oven and cool on trays.
Slide a knife
under each macaron to release.
Mix together
La crème au beurre with the pistachio paste and green coloring if using.
Sandwich the
macarons with Pistachio crème au beurre, and refrigerate until ready to serve.
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