Recipe: Pistachio macarons (with Italian meringue)
“name”: “How to make pistachio macaron shells?”,
“text”:”Mix 75g of egg whites with 135 of ground almonds, 65g of ground pistachios and 200g of icing sugar sifted together. Then bring 75g of water and 200g of granulated sugar to a boil. In the meantime, whip 75g of egg whites at medium speed with a dash of green coloring. When the sugar syrup reaches 119°C (thermometer needed), pour over the egg whites on a steady stream while the mixer is running a lower speed. When the so-called Italian meringue is at room temperature, incorporate it into the almond and pistachio paste made earlier with a spatula. The batter is ready when it becomes shiny and it is not too thick nor too runny. Finally pipe the macarons in 3cm rounds and let them dry at room temperature for 20 minutes. Bake at 150°C for 14 minutes.”}
“name”: “How to make pistachio paste for pistachio macarons?”,
“text”:”Roast the pistachios for 15 minutes at 150°C in the oven. When they are still warm, start grinding them at high speed in a food processor. Add a couple teaspoons of sunflower or peanut oil if needed. Keep grinding until you obtain a thick, homogeneous paste.”}
“name”: “What can be used as filling for pistachio macarons?”,
“text”:”You can either mix pistachio paste with sugar and creamed butter or with a white chocolate ganache for a richer flavor.”}
Some time ago I decided to make green macarons and so I bought a powdered green colouring (which for some reason is orange until it melts in a liquid).
Several months later, I finally made them! Don’t know why I waited so long but here they are! 😀
This recipe, taken from Christophe Felder’s book “Pâtisserie!”, is for around 80 pistachio macaron shells (so 40 macarons) and a pistachio buttercream filling.
To make them, I had to use fresh unsalted pistachios: they are not so easy to find in supermarkets (apparently the whole world likes them salted) and they’re even a bit pricey, but the result was definitely worth it. 🙂
Moreover, the recipe called for pistachio paste. You can certainly find it in shops, but why buying it while RoadToPastry has a fantastic recipe for a homemade pistachio paste?
So far I had only made macarons with a ganache filling, and this was the first time I tried a buttercream filling. It is not difficult at all: it’s just soft butter whipped with some sugar, ground almonds and the main ingredient, pistachios.
As I already mentioned in a previous article, macarons are quite touchy and require a lot of precision and a good mastery of the technique. Nothing impossible, if you follow my step-by-step recipe below (and don’t forget reading the notes at the bottom)! 🙂
Pistachio macarons (Italian meringue) with buttercream filling
|65g||Pistachios (or 65g of almond flour)|
|75g||Egg whites (for the dry ingredients)|
|75g||Egg whites (for the Italian meringue)|
|Powdered green colouring (just the tip of a knife)|
Pistachio buttercream filling
|200g||Unsalted butter (softened)|
|60g||Pistachios (finely chopped)|
Pistachio cream filling
Assembling the macarons
- When the food processor is in action, its blades will heat the almond flour and pistachios: for this reason it is very important to work with chilled ingredients and to avoid overheating them by pausing the processor regularly
- Macarons require precision in terms of quantities, technique and also temperature: use a chilled almond flour, room temperature egg whites and check the sugar syrup temperature with a thermometer (yes you really need it, but it just costs about 15€)
- Based on personal experience, silicone mats are not the best choice for macarons as the "crown" at the bottom might not develop well; I prefer the good old parchment paper in this case
- To pipe the batter, keep the pastry bag vertically and mechanically apply the following technique: 1) Pipe enough batter - 2) Stop piping - 3) Draw a round on top of the piped macaron and quickly lift the piping bag vertically at the same time
- For best results, pipe the macarons alternately in the pan, like in the pictures
- It is possible to scale this recipe, but be careful when scaling down since it can be very difficult to whip well less than 60g of egg whites
- Macarons need to absorb humidity for at least one day in the fridge . Then they can keep for up to 5 days in an airtight container in the fridge and can be frozen as well for several months.