Here’s a recipe for all your ‘sweet cravings’. A perfect way to start your Christmas celebrations this year. Try these shiny, beautiful macarons that adapt the Italian meringue method.
Preparation steps to make Pistachio Flour Macarons
For the Pistachio flour
- Preheat the oven at to 160 C. Chop the pistachios roughly.
- In a food processor, pulse the chopped pistachios for 5 seconds for 30 times. Sift the flour onto a baking sheet lined with parchment paper.
- Toast the pistachio flour for 30 minutes. Apply the same method for any nut. Blending the nut minutes together, will release the oils from the nuts and give you a paste, which you don’t want.
For the Italian meringue
- Preheat oven to 150 C/160 C/170 C (depending on your oven’s heating)
- Separate egg whites when cold and let them sit at room temperature. Divide egg whites into 40 g and 50 g into two bowls.
- Add pistachio flour and icing sugar back to the food processor. Pulse 10-15 times until both the flours have blended well together.
- Sift the flour into a clean bowl.
- Add 40 g egg whites to the prepared flour. Using a rubber spatula blend together until combined.
- Add the food colour at this point and mix until the entire colour has been incorporated. I used quite a bit of colour because I wanted a nice, bright green. Set aside.
- In a saucepan, add caster sugar and 2 tbsp water. Swirl the pan gently so that the water covers all the sugar. Place on medium heat and stick a digital thermometer. Bring the sugar mixture to the boil until the temperature reaches 113 C.
- Meanwhile, transfer the 50 g egg whites into a stainless steel bowl. With an electric beater, beat until the mixture becomes frothy, in medium speed.
- Once the sugar syrup reaches 115 C, take it off heat and trickle down the syrup over the side of the bowl, into the egg whites mixture while continuing to whip the egg whites on medium.
- Continue to beat the egg whites on medium for 3 minutes. Increase the speed and beat the whites until the bowl from outside becomes cold to the touch. At this point, your egg whites will be shiny and stiff.
Note: at every point, don’t think twice to stop the beater and look for the egg whites’ consistency. Just before arriving at stiff peaks, you will arrive at the beak stage, where your egg whites will droop ever so slightly. You have to go for a minute or more with beating to go from beak to stiff peak stage. Once you get stiff peak, don’t bother beating the egg whites even for a second more.
- Fold in half the egg whites into the pistachio flour-egg white paste.
- Scrape the bottom and fold the egg whites in one quick motion, on to itself, a few times. Fold in the remaining egg whites and fold in the similar manner till the egg whites have been completely incorporated.
Note: People often say not to over fold the macaron batter. But I’d rather take the extra few turns to ensure that my batter is homogenous. You are looking for a ribbon consistency.
- Fit a 1” plain tip into a disposable piping bag. Rest the piping bag into a tall glass.
- Fold back the remaining part of the piping bag that is sticking outside towards the glass.
- Add 2-3 rubber spatula full of batter into the piping bag.
- Pick up the piping bag using the folded bit, push the batter towards the tip and twist the top part of the piping bag to seal it.
- Lay the mat over a baking sheet. Hold the piping bag ½ inch above the mat at 90 degrees. Squeeze the bag gently and release when you arrive at the desired size.
- Bake the macarons for 15 minutes, until the macarons look shiny and have fully formed feet. They should also easily come off the mat when they are fully baked.
- Place the macarons on a wire rack to cool.
- Store the cooled macaron shells in an airtight box and refrigerate. Always fill the macarons one day after baking.
- Bring cream to the boil. Pour over chopped chocolate. Stir until combined.
- Cover the bowl with cling film and allow to sit at room temperature.
- Fit a disposable piping bag with ½ inch plain tip. Fill the bag with the ganache. Pipe a dollop of chocolate ganache on the underside of 24 macarons.
- Sandwich with remaining 24 macarons.
This post was originally published on Doughmydear