Pistachio Macaron Recipe

Pistachio Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g (14oz) caster sugar
• 100ml (3 fl oz)water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g (5oz) fresh egg white
• 250g (8oz) almond meal / almond flour
• 250g (8oz)icing sugar

Shell Colouring

• Pinch of green food colouring

Used the above ingredients to make the macaron shell.

For pistachio cream:

• 100ml (3 fl oz) of warm milk
• 1 egg yolk
• 21 teaspoonss castor sugar
• 12g (0.42oz) of cornflour
• 21 teaspoons of finely chopped pistachios

Direction:

1. First, create macarons shells based from the basic macaron recipe.
2. Then start preparing the pistachio cream by mixing cornflour and castor sugar in a bowl.
3. Put the eggyolk, beat it vigorously and add the warm milk.
4. Put the mixture in a saucepan and cook it under medium heat for 5 minutes.
5. Whisk the mixture constantly until it thickens. Put the chopped pistachios afterwards.
6. After cooking put the cream into a bowl, cover it with plastic wrap and allow cooling in room temperature.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.