In the past, I have made macarons with all kinds of fillings, but now it’s time to experiment with different macaron shells. I have made coconut and hazelnut macarons (of course I haven’t posted them yet, but they will come one day, I promise))) and now I decided to see what Pistachio Macarons will taste like.
The “rule of macarons” says that you can make the macarons with any kind of nut flour, as long as 50% of the flour is still almond flour. So following this rule I have gotten a great result. The key to bringing out the pistachio flavor is to sprinkle each cookie with some shopped pistachios, otherwise the 50 grams of pistachios that we added to the batter will barely taste like pistachios. Adding the chopped pistachios to the buttercream is optional, you can add it if you want to, but I did not. I used the classical buttercream filling and the combination was nothing short of perfect!
Pistachio Macaron Shells
- 100 grams aged egg whites
- 50 grams granulated sugar
- 50 grams almond flour|
- 50 grams peeled unsalted pistachios
- 200 grams confections sugar
- Green Food coloring paste
To Sprinkle on Top
- 50 grams chopped and peeled pistachios
- 1 egg
- 100 grams unsalted butter, room temperature
- 6 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon Vanilla Extract
- 50 grams peeled & chopped pistachios (optional)
To make Macarons
- Preheat oven to 300F.
- Line 2 jelly roll sheets with parchment paper or silpat.
- Prepare a piping bag with a ½ inch round tip.
- Separate egg whites from egg yolks, being careful not to contaminate the whites with the yolks. Measure out 100 grams of egg whites (about 3 eggs), cover with plastic and let stand at room temperature overnight. OR – microwave for 20 seconds, in 5 second intervals, mixing after each stop.
- In a bowl of a food processor, combine 200 grams powdered sugar, 50 grams almond flour and 50 grams peeled pistachios. Pulse to combine, about 20 seconds. Then pulverize for about 3-4 minutes until a very fine mixture forms, stopping several times to scrape the sides. Set aside.
- Start whipping the egg whites with a pinch of salt.
- Once foamy, start adding the granulated sugar and whip until stiff peaks form.
- Add the food coloring. Mix to somewhat incorporate.
- Add ½ the powdered sugar mixture and with a very quick mixing motions, make about 5-6 swirls with a spoon, to somewhat combine the meringue with the powdered sugar mixture. Add the other ½ of the dry ingredients and carefully fold it in until fully combined. Take care not to overmix. Stop when the batter falls in a thick ribbon and disappears in about 30 seconds.
- Fill the piping bag with batter and pipe out 1 inch circles onto parchment paper about 1.5 inches apart. Sprinkle the piped circles with chopped pistachios. Slide the first sheet in the oven and bake for 10-12 minutes, until the tops are dry to the touch and lift off cleanly off the parchment paper. For the second batch, either wait until the baking sheet cools to room temperature or use a different one and also bake for 10-12 minutes. Baking times might vary depending on the oven, so go by how the macarons come off the parchment paper.
- Let cool.
- Carefully peel off the half cookies by lifting them off the parchment paper, or using a thin knife slide right under each cookie to release it.
To make the Buttercream
- Combine the sugar and water in a small saucepan. Turn your stove to medium heat. Cook the syrup to soft ball stage (that’s when a drop of syrup, dropped into a glass of water can be formed into a soft ball). Whip the egg to soft peaks. Carefully pour in the syrup between the whip attachment and the bowl while continuing to whip. Whip until the bowl feels cool to the touch. Meanwhile, whip the room temperature butter to whiter in color and fluffy, about 2 minutes. When the egg has cooled, continuing to whip, drop 1 tablespoon of butter at a time. Add the vanilla extract. The mixture might become runny and might look curdled, continue to whip and it will come together into a smooth buttercream. This is the point when you would add the chopped pistachios if you wanted to. Set aside.
- Pair the cookies by size, then sandwich them with the buttercream.
- Let them sit in a tightly closed container 12-48 hours at room temperature or in the fridge until the middle of the cookie is almost fudge-like and the tops are still crispy. Bring to room temperature before serving.
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