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By Hassan
Macaron with Pistachio French buttercream filling
14 steps
Prep:3hCook:15min
Alright guys, for today's recipe I'm making some delicious pistachio macarons. These delicious little treats can take some practice to get right (getting the batter to the right consistency) but take your time, check other sources on top of this recipe (Other images/videos) and again keep at it till you can get them right, enjoy!
Updated at: Sun, 02 Jun 2024 07:43:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories267.4 kcal (13%)
Total Fat17.3 g (25%)
Carbs26.1 g (10%)
Sugars24.4 g (27%)
Protein3.6 g (7%)
Sodium69.3 mg (3%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
100gGround almonds
100gicing sugar
100gegg whites
roughly 2 large egg whites
100ggranulated sugar
¼ teaspoonvanilla paste
Food colouring
2egg yolks
large
30gegg
large, beaten
88ggranulated sugar
45mlwater
140gunsalted butter
room temp
1 teaspoonvanilla extract
or vanilla bean paste
¼ teaspoonsalt
40gbutter
that just contain nuts only if using nut butter
Instructions
Step 1
Make Macarons: Whisk together ground almonds and icing sugar, sift them into a separate bowl and place aside. (Ideally try to process together in a food processor before sifting.)
Step 2
On a ban Marie heat the egg whites and sugar to 45 °C while stirring using a whisk. Remove from heat and keep whisking on a medium speed until the meringue become thick and glossy and the bowl is lukewarm to touch.
Step 3
Add desired food colouring and vanilla extract (or other flavouring) and combine into the meringue. Keep whisking until meringue has firm peaks.
Step 4
Afterward add in one third of the almond mix and slowly fold in until the mixture is combined, then add in the other third of the almond mix and fold in and finally the last third.
Step 5
Keep slowly folding the mixture until it becomes a thick lava like consistency when dropped from the spatula and ribbons when it drops off the spatula, the ribbons should flatten and settle in 7-10 seconds and then it is ready.
Step 6
Pipe the macarons and rap them against the counter and pop any air bubbles that appear using a skewer, allow them to rest for 20 - 40 minutes at room temperature until a skin has formed, and preheat the oven during this process to 140 °C.
Step 7
Bake the macarons for 14 – 16 minutes, remove from the oven and allow to cool on slightly damp surface (wet a surface with water and wipe most of it off) till cold before removing. Then match macarons of similar size and start preparing the filling.
Step 8
Make french buttercream: Place large egg, egg yolks, water and 88 g sugar into a glass bowl and lightly whisk them together till combined
Step 9
Bring a small amount of water to the simmer/slight boil
Step 10
Place mixture over simmering water and whisk constantly till mixture reaches 62-65 °C. The mixture will feel hot to touch be lighter in colour and should have gained some volume.
Step 11
Remove bowl from heat. Then keep whisking the mixture until the residual heat from the bowl goes away and it becomes lukewarm to touch. The mixture should be thick and leave a trail and have gained volume.
Step 12
Once pate a bombe (eggs/water/sugar mix) is at room temperature, slowly add the cubed butter until it’s all combined
Step 13
After all the butter is added, add in the pistachio butter and the salt, then keep whipping the buttercream for a few extra minutes till combined and its ready to go
Step 14
To assemble the macarons, add a blob of the pistachio buttercream to one of the macarons then sandwich with the other macaron half
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