Christmas Pistachio Macarons
As you already know, I love macarons, so I decided to make some red and green macarons for Christmas (I was about to write Christmas this year but its actually last year now! scary).
The red ones (well probably a little more pink than red) were rosewater and coconut flavour, and the green ones were pistachio and vanilla. I have to say I was a big fan of the pistachio ones, they had a really great foot on them and tasted (plus looked) delicious, here’s the recipe…
Pistachio Macarons with Vanilla Buttercream filling:
– 90g pistachio meal
– 40g almond meal
– 200g icing sugar
– 3 egg whites
– 1tbsp caster sugar
– green food colouring
– 125g softened butter
– 80g icing sugar
– 60g almond meal
– 1 vanilla bean
– Step 1: To make the pistachio meal put unsalted pistachio’s in a food process and process until a meal consistency. Do not over process the mix as it will release the oils in the nuts and turn it into more of a paste. If you do over process just sift out all the larger oily bits, what goes through the sifter is fine to use.
– Step 2: Sift the icing sugar, almond meal and pistachio meal into a bowl and stir to combine.
– Step 3: Put the egg whites into the bowl of an electric mixer and beat for 1min so they start to go frothy. Add a few drops of the food colouring and 1tbsp of caster sugar and then mix on medium-high for 8-10 mins or until they are thick and glossy.
– Step 4: Mix the dry ingredients through the egg whites in two batches. The mix will deflate, which is fine, you want the mix to be a nice drop consistency.
– Step 5: Put the mixture into a piping bag and pipe 4cms rounds onto trays lined with baking paper. Leave around 2cms between each one, as although they don’t spread whilst cooking you do need the air to be able to circulate around each one whilst they are cooking. Lightly tap the trays to get rid of any air bubbles.
– Step 6: Very important step! Leave them to sit out on the bench for 20mins and develop a ‘skin’. This is really important as if you don’t do this you won’t get ‘legs’ (which is the bit on the bottom of the macaron where it has risen whilst cooking) on your macaron. If the weather is humid you may need to leave them for a little longer to get a good skin. When you touch them they should not be sticky at all. While the macarons are forming a skin, preheat the oven to 150c.
– Step 7: Pop the macarons in the oven and immediately turn it down to 130c. Bake for 17mins. To check if the macarons are cooked, the top should be crisp and the underneath should not be sticky at all. Cool on trays.
– Step 8: To make the vanilla buttercream filling, place the softened butter and vanilla bean seeds (split the vanilla bean in half and scrape out the seeds) into the bowl of an electric mixer and beat for 5-7mins or until creamy and pale in colour. Add the icing sugar and beat for a further 7mins or until the mix is smooth and creamy. Add the almond meal and beat for 30secs to mix through.
– Step 9: Lay the macarons out in matching pairs (try to match them in size so that they do not look uneven when you sandwich them together). Put the buttercream into a piping bag and pipe a decent amount onto one half of each of the macaron pairs and then sandwich together. Don’t be stingy with the filling, there should be a generous amount in each one.
– Step 10: Admire how pretty what you just made are, and then eat way more than anyone should eat in one sitting (you can run an extra 10mins tomorrow to feel better about it then) 🙂