Pistachio and white chocolate macarons

Pistachio and white chocolate macarons

posted in: Biscuits, Recipes, Sweets, Uncategorised | 0

There are different types of macaron shells, such as swiss, italian and french. I decided to follow the french method from one simple reason; you do not need to check the sugar or meringue temperature thus I find it easier. French method is the original and is said to be the most difficult one. In my opinion you just need to follow the recipe precisely and be patient.


Makes: 40 approximately
Preparation: 50 minutes (+ 30 minutes chilling)
Baking: 10 – 12 minutes


INGREDIENTS

Filling

125 g white chocolate, chopped
75 ml whipping cream
10 g unsalted butter, at room temperature
1 teaspoon golden syrup

Macaron shells

120 g almond meal
60 g pistachios, shelled
250 g icing sugar
150 g (approx. 3) egg whites, at room temperature
180 g caster sugar
3 drops of green food colouring

METHOD

Filling

  • Melt the white chocolate in a heatproof bowl set over a saucepan of boiling water. Make sure the bowl is not touching the water underneath. Stir occasionally until melted and smooth. Add the softened butter and stir until combined. Set aside to cool down a little bit.
  • Place the cream with golden syrup into a mixing bowl, add the cooled chocolate and whip until thick. Refrigerate while making the macarons shells.  

Macaron shells

  • Line three baking trays with baking paper.
  • Place the pistachios into a food processor and blend until very fine. Sift the blended pistachios, almond meal and icing sugar into a bowl twice.
  • In a large bowl, whisk the egg whites with caster sugar until stiff and glossy and forms stable peaks (it took me about 10 minutes). Make sure your meringue is stable enough or it the macaron batter will be too runny.
  • At this stage add the green food colouring and whisk until combined.
  • Gradually, add the twice sifted pistachio mixture and fold through. Transfer the mixture into a piping bag with a plain nozzle and pipe 4 cm rounds onto the prepared trays, leaving gaps between them so they do not touch. If your mixture is thick enough they will not spread too much.
  • With a slightly wet finger, smooth the top. Tap the baking trays to release any excess air and leave the macarons at room temperature for 30 minutes or until a skin forms. This step might take longer, depending on the room temperature and humidity. This prevents macarons from cracking so do not avoid or shorten this step.
  • Preheat the oven to 130℃.
  • After a half an hour, gently check with your finger that a skin has formed, it should not be sticky when lightly touched.
  • Bake for 10 – 12 minutes or until firm on the outside. Set aside to cool completely.

Finishing

  • Pair the shells up according to the size.
  • Place the filling into a piping bag. Pipe the filling onto the flat side of half of the macarons cover with the remaining shells and refrigerate before serving.

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