Pistachio Macarons (L)
Pistachio Macarons filled with LadurƩe.
Ingredients
| 2/3 cup (60 g) | almond flour (for the shells) | |
| 1/3 cup (40 g) | pistachio flour (for the shells) | |
| 3/4 cup (100 g) | powdered sugar (for the shells) | |
| 2 | large egg whites, about 70 g (for the shells) | |
| 1/4 tsp | 1.3 ml | cream of tartar (for the shells) |
| 1/4 cup (50 g) | crystal (caster) sugar (for the shells) | |
| 1/8 tsp | 0.6 ml | green gel food coloring (for the shells) |
| 1/3 cup (65 g) | sugar (for the filling) | |
| 2 tbsp (30 ml) | water (for the filling) | |
| 2 | egg yolks (for the filling) | |
| 55 g | melted unsalted butter (for the filling) | |
| 3 tsp (20 g) | pistachio paste, my homemade version (for the filling) |
Instructions
Directions:
- Mix the cream of tartar with the dry ingredients and make the macarons.
- While the macarons cool, prepare the pistachio filling. In a small saucepan mix the water and sugar and warm until the sugar dissolves, then bring to a boil and cook to 120Ā°C.
- In a bowl whip the egg yolks for 2 min. While whipping at low speed pour the sugar syrup into the yolks. Increase the speed and whip until the mixture reaches 40Ā°C. The mixture will become smooth and white.
- Add the butter one spoon at a time. Then add the pistachio paste and coloring if you want. Whip further into a fluffy cream.
- Fill the macarons.
*homemade version of the pistachio paste.