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.
閱讀過EC有關法式馬卡龍網誌的話，你或許會知道EC的馬卡龍材料份量以比例計算，EC一般會先量度蛋白重量，然後再依比例計算出其他材料重量。在開心果馬卡龍配方中，杏仁及開心果各佔一半，開心果可以不用去衣，EC覺得馬卡龍上有一點點的開心果衣外表更加吸引。開心果果仁呈天然淺綠色，這是葉綠素的緣故，葉綠素就是樹葉細胞中葉綠體內，令樹葉變成綠色的色素(這令EC回想起中學時代的生物課唷！)，若想馬卡龍顏色深一些可添加少量綠色色膏。
For my tips for making French macarons, please visit my Mocha Macarons post.
有關EC的馬卡龍製作心得，請參閱Mocha馬卡龍。
Pistachio Macarons
開心果馬卡龍
makes about 24 to 26 sandwiched cookies
約24至26個份量
Ingredients
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
材料
馬卡龍外殼
蛋白 (約兩個大蛋蛋白，放在雪櫃一至三天) 60克
細砂糖 25克
他他粉 1/4茶匙
杏仁粉 38克
去殼開心果 38克
糖粉 95克
綠色色膏 (選用) 2至3滴 (EC用Americolor Leaf Green)
黑朱古力夾餡
優質黑朱古力，切碎 60克
淡忌廉 60克
無鹽牛油，放軟 6克
Directions 做法
For the Macaron Shells 馬卡龍外殼
Line baking sheet with parchment paper with a master template underneath.
焗盆內放圓形紙樣後墊上牛油紙備用。
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.
用食物處理器將杏仁粉、開心果及糖粉打成幼滑粉末，過篩放入大碗中備用，這樣做可令馬卡龍表面更光滑。
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.
蛋白放在乾淨的鋼盆中，用電動打蛋器打至泡沫變細密後加入他他粉(可令蛋白霜更穩定)，打至蛋白霜成軟勾狀便將糖加入，繼續打至接近乾性發泡，拉起打蛋器蛋白霜尾部呈短小彎勾狀，加入色膏(如用)打勻 。
Fold meringue into the almond-flour mixture with a spatula in two additions. Knock some air out by pressing the batter around the sides of the bowl with the spatula 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.
蛋白霜分兩次加入杏仁粉混合物中，先以膠刮將麵糊往盆邊壓幾次壓破部份氣泡，再輕輕將麵糊從盆底往上翻，拌至麵糊落下時呈絲帶狀般緩慢流下並出現摺痕便可停止，麵糊若攪拌不足唧出來後會有尖角，攪拌過度則令蛋白霜消泡，麵糊會變稀，唧出來後麵糊會立刻往外瀉開。
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℃.
將麵糊倒進已備圓形花嘴的唧花袋中(EC用Wilton #2A花嘴)，在牛油紙上依紙樣唧出圓形，將焗盆往枱上拍幾下震掉氣泡，如發現仍有氣泡可用牙籤刺破，取走底部紙樣，讓麵糊在室溫下靜置30﹣45分鐘至表面不黏手(視乎天氣及濕度)，此時將焗爐預熱300℉/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.
焗12至14分鐘，以手指輕碰馬卡龍，若馬卡龍挺身不會搖動即代表已熟可以取出，在鋼架上完全放涼後可唧上夾餡。
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.
將淡忌廉倒入小鍋中小火煮至邊緣冒泡後(用微波爐將淡忌廉加熱亦可)撞入朱古力碎中，靜置兩分鐘後以膠刮攪拌至朱古力完全融化，加入放軟牛油拌至順滑有光澤，倒入唧袋中，放入雪櫃冷藏至適合唧花的軟硬度取出。
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.
配對形狀相若的馬卡龍，把夾餡唧在其中一塊外殼上(底部朝上)，蓋上另一塊外殼(底部朝下)，完成所有馬卡龍後放在密封盒中於雪櫃保存一天後可食用，食用前把馬卡龍置室溫15分鐘回溫便可。
Pistachio macarons will no food coloring added. I made them in May last year.
這些沒添加色素的開心果馬卡龍是EC去年五月的作品。
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