Pistachio Macarons

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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