If you have read about my French macarons post you probably know that my basic macaron recipe is based on a set of ratios. I always weigh my egg whites first. Then I use my ratios to calculate how much sugars and ground almond I need. My pistachio macarons consist of a 50/50 mixture of almonds and pistachios. There is no need to remove the pistachio skin. In fact, speckles of skin will show up on the macaron shells, which makes them more appealing. Pistachios have a natural pale green color which comes from chlorophyll, the same pigments found in the chloroplasts within plant cells. It is these pigments that make leaves green (oh that reminds me of my biology class from high school). If you would like to boost up the color, feel free to add a few drops of green food coloring.
makes about 24 to 26 sandwiched cookies
For the Macaron Shells
60 g egg whites (from about 2 large eggs, aged 1 to 3 days in the fridge)
25 g granulated sugar
1/4 tsp cream of tartar
38 g ground almond
38 g raw pistachios, hulled
95 g icing sugar
2 to 3 drops of green gel food coloring, optional (i used Americolor Leaf Green)
For the Ganache Filling
60 g premium dark chocolate, chopped
60 g whipping cream
6 g unsalted butter, softened
蛋白 (約兩個大蛋蛋白，放在雪櫃一至三天) 60克
綠色色膏 (選用) 2至3滴 (EC用Americolor Leaf Green)
For the Macaron Shells 馬卡龍外殼
Line baking sheet with parchment paper with a master template underneath.
In a food processor, process ground almond, pistachios and icing sugar until finely ground. Pass mixture through a sieve into a bowl and set aside. This will create macaron shells with a smoother surface.
Place egg whites in a clean mixing bowl. With an electric mixer, whip egg whites until frothy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peaks form. Add sugar and continue beating until firm peaks form. When you lift up the whisk, the meringue will stand straight up with a little curve at the tip. Whisk in food coloring if using.
Fold meringue into the almond-flour mixture with a spatular in two additions. Knock some air out by pressing the batter around the sides of the bowl with the spatular a few times. Then begin to fold by scraping the batter from the bottom of the bowl and bringing it to the top. Keep folding until the batter forms a thick ribbon that slowly disappears into the batter. Undermixed batter will be pointy after piping whereas over-mixing will deflate the meringue, resulting in runny batter that loses its shape after piping.
Scrape batter into a pastry bag fitted with a large round piping tip (I used Wilton #2A). Pipe out dollops of batter onto the prepared baking sheet using the template as a guide. When done piping, tap the baking sheet against the counter a few times to eliminate any trapped air bubbles. Pop bubbles that haven’t risen up to the surface with a toothpick. Remove the template and let the tray stand at room temperature for 30 to 45 minutes, depending on the weather and humidity, until the shells are dry to the touch. While waiting, preheat the oven to 300ºF/150℃.
Bake for 12 to 14 minutes or until set without browning. If you touch the shell and it feels firm and doesn’t wiggle it is done. Remove from oven and cool completely on a wire rack before filling.
For the Filling 夾餡
Heat whipping cream in a saucepan over medium-low heat until it bubbles around the edges (but not boiling). Alternatively, microwave cream in a microwave-safe bowl on high. Add to chopped chocolate and let stand for two minutes. Stir with a spatula until combined. Stir in softened butter until smooth and shiny. Fill pastry bag with ganache then chill in the fridge until it feels firm enough for piping.
To Assemble 組合
Pair up shells of similar sizes. Pipe out dollop of filling on the flat side of a shell then top with the other one, flat side down. Store filled macarons in an airtight container in the refrigerator for a day to mature them. Bring to room temperature, about 15 minutes, before serving.
Pistachio macarons will no food coloring added. I made them in May last year.
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