PISTACHIO MACARONS
Category
Pistachio Macarons
Servings
15
Prep Time
30 minutes
Cook Time
20 minutes
Calories
70
Classic pistachio macarons,
Author:Mon Dessert
Ingredients
113g macaron mix
25g sugar
22g pistachios
50g white chocolate
Optional green food colour (use sparingly!)
- Recyclable piping bag
- Macaron template
-
Macaron mat
-
Silicone piping bag
-
Smeg whisk
- 50ml whole milk
- 38ml egg white (approx one medium egg white)
Included
Recommended equipment to add
Ingredients to add
Directions
Filling
Prepare filling by finely chopping the pistachios, keep aside 1/2 tsp for decorating. Next heat the milk to nearly boiling in a saucepan add in the pistachios until bubbling and infused; pour over white chocolate and wait for the chocolate to melt. Microwave if needed, then freeze until it reaches a buttercream consistency. Check after 1 hour; ensure it's easily pipeable.
Whisk egg white with sugar until stiff peaks form, using an electric whisk if possible. Achieving stiff peaks in whipped egg whites can be easier when you double the recipe because you have a greater volume of egg whites to work with. This increased volume provides more substance for the egg whites to trap air and create the desired stiff peaks
Fold in macaron mix until it reaches a smooth, treacle consistency. A very tiny amount of food colour to your desired shade. A little goes a long way ! Place a template under parchment paper on a baking tray. Fill a piping bag with batter, snip 1cm off the end, and pipe rounds following the guide. Keep the piping bag for later use.
Tap the tray to remove air bubbles. Sprinkle on the chopped pistachios you kept aside on half the shells. Let macarons rest for 30 minutes until dry to the touch; ensure shells aren't tacky before baking.
Whilst the unbaked macaron shells are drying...Take a break. Do the washing up, make tea, or relax with a good book. Preheat the oven to 150°C. Bake the macarons for 15 minutes until they come away easily. Cool them upside down to harden completely.
For an alternative method, consider using one of our macaron baking mats, ensuring consistently uniform-shaped macarons. Here are the instructions: pipe the batter to within 1mm inside the outer circles on the mat, then gently tap the baking tray on which the mat rests to encourage the batter to spread out, yielding perfect circles. Then leave the unbaked shells to dry for 30 minutes befoe baking in the oven. Please note that baking time may increase by up to 5 minutes when using these mats. After taking out of the oven cool for 5 minutes, flip the mat upside down onto a tea towel and peel the mat away from the macarons. Removing the macarons from the mat can result in a slightly porous base, which actually helps absorb the filling better—a definite advantage.
Refill the piping bag with the filling mixture. Pipe a blob about the size of a 10p coin onto half of the shells. Match similar-sized shells to form sandwiches. When creating the sandwiches, twist them together gently rather than pushing down, as macarons are delicate.
Your beautiful macarons are finished, savour and enjoy.
Storage and batching advice
- Even more delightful after 24 hours! This 'ageing' process softens the inside while maintaining crisp outer shells.
- Store in the fridge for up to 4 days or they can also be frozen and taken out at a moment’s notice.
Recipe Video
Recipe Note
This video presents our chocolate macaron recipe; please note that ingredient quantities may differ from those in your kit. However, it still provides a valuable visual guide for making other macarons as well. For a more detailed video tutorial, click here.
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.*Wash any new equipment that is in contact with food throughly.
INGREDIENTS: Icing Sugar, Almonds (Nuts), Raspberry Jam (Sugar, Raspberries (56%) Gelling Agent: Pectin, Acid: Citric Acid)., Sugar, Trace <0.04% Sodium Chloride, E124 Ponceau 4R, E102 Tartrazine.
See in bold, *Although this kit does not contain these allergens. There may be trace particles of peanuts, sesame, wheat, milk from manufacturing processes outside our control.
Nutrition
Calories 70, Fat 3.8 grams, Saturated Fat 1.1 grams, Carbs 8.1 grams, Sugar 7.2 grams, Protein 1.3 grams
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