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| These macarons came out pretty well! There were a few who's shells were a little rugged because they were tampered by my poor hand dexterity, but otherwise the majority came out so beautiful and met bakery status! |
I'm here with another macaron recipe! This time I'm diverting out to specialized flavors. And of course, pistachio macarons had to be next!
There was a good 2 week time frame when my macaron shells were getting excessively flat and hollow. Reflecting back, I think that I must have measured ratios wrong or not have beaten the eggs correctly. However after today's experimental batch I know for sure that I was over mixing my macarons -- way too much I might add.
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| This little beauty was delicious!!!! |
But now they are so darn good. And I don't want to sound cocky but by golly these macarons are definitely up to par with the pistachio macarons I've ordered at bakeries. It might even be better because I was able to play around with the sugar and made it less sweet than what you'd get with most macaron bakeries who tend to bake them using the Italian meringue method (which always results with a sweeter macarons than the regular French method).
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| Look ma, no hollow shells!!! Omg this was so good. |
Additionally it had all the little nick picky things you look for in a macaron:
1. Shells that are not hollow
2. Smooth round tops (the majority of them at least)
3. Feet that aren't skirted or too long nor too short
4. No cracking (well, except for them I held it too tight when I was placing them together
Anyway enough of me rambling... try this recipe!!!
Ingredients
Wet:
3 egg whites (at room temperature, but I also suggest having them out at least 2 hours to age as well)
1 and 3/4 tablespoons granulated sugar (you might need more to stiffen your meringue as needed)
1 teaspoon cream of tartar
Dry Ingredients:
approximately 1/2 cup + 1 teaspoon of finely ground almond flour (I buy slivered blanched almonds then grind into flour)
approximately 1/2 cup + 1 tablespoon of finely ground pistachios
2 cups or powdered sugar
Steps: for a more complete narrative on making macarons please look for my Chocolate Macaron Recipe... remember, these things are so finicky! So if it doesn't come out completely right, try again!
1. Sift dry ingredients x2 to allow no clumping -- make sure it becomes one nice homogenous mixture, set aside.
2. Add cream of tartar to eggs in a bowl, beat in slow-medium until mixture is foamy.
3. Add a portion of sugar, beat at medium. Keep beating until you reach stiff peaks, you may also want to keep adding sugar but small amounts every 30 seconds or so to get a good glossy and stiffer meringue.
4. After the meringue is done, it's time for the macronnage! Add 1/3 of dry mixture into meringue and fold 10 times.
5. Add another 1/3 and fold another 10.
6. Add the rest of the dry mixture and fold another 30-35 times... and no more than that! 50-55 folds is usually as much as you want to go -- any more than that and it's over mixed... resulting in BAD macarons!
7. Place into piping back and pipe into cookie tray lined with parchment paper into 1.5 inch diameter circles.
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| Little green blobs awaiting for 30 minutes to pass. |
8. Set aside for 30 minutes. In the meantime set your oven to 325 degrees.
9. After the shells have settled for 30 minutes, place in the oven for 15 minutes.
10. Take out of the oven an cool COMPLETELY (if you don't it'll be bad... trust me). This will most likely take about 15-30 minutes.
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| I was nervous hoping that they will turn out awesome when I took this picture. |
11. Peel off parchment is match sizes to get ready to pipe your ganache!
White Chocolate Pistachio Ganache
Ingredients
white chocolate chips ~ 1 cup add less or more depending on the consistency.
1/3 cup of heavy whipping cream (I didn't have any so I used whole milk)
3 table spoons of ground pistachios
1. Heat up your milk/cream in a bowl in the microwave for 2 minutes
2. Take out your place of milk/cream and place white chocolate chips along with the ground pistachios.
3. Mix with spatula into homogenous mixture. It should be greenish white! You want to make sure it's not too runny nor too hard at room temperature. If it's too runny add more white chips, if too hard, heat up a little more cream/milk.
4. Cool completely. Because I'm sometimes impatient I sometimes place it in the fridge to cool faster.
Now, just pipe your ganache into a shell and pair it for a finished macaron!
Easy right?? If you have any questions just let me know or email, I'd be more than glad to answer for any trouble shooting!
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| Ah, yum... perfect with my afternoon bitter coffee. |
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