Ingredients with Measurements:
- 1 1/4 cups powdered sugar
- 1 cup almond flour
- 3/4 cup pistachio flour
- 3 egg whites
- 1/4 cup granulated sugar
- Green food coloring (optional)
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup chopped pistachios
Special equipment needed:
- Piping bag
- Piping tip (size 12 or 14)
- Electric mixer
- Food processor
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. In a food processor, pulse together the powdered sugar, almond flour, and pistachio flour until well combined and finely ground.
3. In a separate bowl, beat the egg whites until they are frothy. Gradually add the granulated sugar and continue to beat until stiff peaks form. Add the green food coloring, if desired.
4. Fold the dry ingredients into the egg whites until the mixture is smooth and shiny.
5. Transfer the mixture to a piping bag fitted with a piping tip.
6. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each circle.
7. Tap the baking sheet gently on the counter to remove any air bubbles.
8. Let the macarons rest for 30 minutes until a skin forms on the surface.
9. Bake for 15-18 minutes, or until the macarons are set and slightly golden.
10. Let the macarons cool completely before removing them from the baking sheet.
11. In a separate bowl, beat the softened butter until it is light and fluffy.
12. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until the mixture is smooth.
13. Fold in the chopped pistachios.
14. Transfer the mixture to a piping bag fitted with a piping tip.
15. Pipe a dollop of the pistachio buttercream onto the flat side of half of the macarons.
16. Sandwich the macarons together with the remaining halves.
17. Serve and enjoy!
Time:
Preparation time: 45 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat the oven to 300°F.
Serving size:
This recipe makes approximately 24 macarons.
Nutritional information:
Calories: 150
Fat: 9g
Carbohydrates: 16g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or cashew flour.
- Pistachio flour can be substituted with ground pistachios.
- Heavy cream can be substituted with milk or cream cheese.
Variations:
- Lemon Macarons: Add lemon zest and juice to the buttercream filling.
- Chocolate Macarons: Add cocoa powder to the macaron batter and use a chocolate ganache filling.
- Raspberry Macarons: Add raspberry extract and pink food coloring to the macaron batter and use a raspberry jam filling.
Tips and tricks:
- Make sure to measure the ingredients accurately to ensure the macarons turn out correctly.
- Let the macarons rest before baking to ensure a smooth surface.
- Use a piping bag with a piping tip to ensure consistent macaron size and shape.
- Store the macarons in an airtight container in the refrigerator to keep them fresh.
Storage instructions:
Store the macarons in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the macarons come to room temperature before serving.
Presentation ideas:
Arrange the macarons on a platter and dust with powdered sugar.
Garnishes:
Garnish with chopped pistachios or edible flowers.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the macarons are hollow, it may be due to overmixing the batter or not tapping the baking sheet to remove air bubbles.
- If the macarons are cracked, it may be due to undermixing the batter or not letting them rest before baking.
Food safety advice:
Make sure to use fresh ingredients and store the macarons properly to prevent foodborne illness.
Food history:
Macarons originated in France in the 16th century and have since become a popular dessert around the world.
Flavor profiles:
The pistachio macarons have a sweet and nutty flavor with a creamy pistachio buttercream filling.
Serving suggestions:
Serve the macarons as a dessert or as a sweet treat with coffee or tea.
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Region: French