Recipes

Gemma's Pistacio Macaron

Gemma's Pistacio Macaron

     

Ingredients for the macaron shells:

300g ground almonds (or purchased blanched almond flour)
300g powdered sugar
110g ‘liquefied’ egg whites
2g approx. lemon yellow food coloring
4g approx. pistachio green food coloring
300g sugar
75g water
110g ‘liquefied’ egg whites

Ingredients for the pistachio ganache:

275g liquid creme fraiche or whipping cream (35% fat)
300g Valrhona Ivoire couverture or white chocolate (Hermé prefers Valhrona but any reputable chocolate company like Green & Black’s like I’ve used, is perfectly fine)
45g pistachio paste OR 45g unsalted shelled pistachios blended with the cream (I used American Almond’s pistachio paste, which has more oil blended into the mixture for consistency, I balanced it by using less cream)

Hardware needed for making macarons:

Digital scale (to weigh out ingredients)
Saucepan
Candy thermometer (or any thermometer that can safely handle high temperatures)
At least 2 cookie sheet pans (the flat pans with a lip around the edges)
Silicon mats or parchment paper (to line your pans)
12-inch piping bag fitted with a plain piping tip (I used Ateco tip #804)
Stand mixer

Method:

Sift together the icing sugar and ground almonds. Stir the colorings into the first portion of liquefied egg whites. Pour them over the mixture of icing sugar and ground almonds but do not stir.

Bring the water and sugar to boil at 118°C (244°F, if you have to guess without a thermometer, soft ball stage). When the syrup reaches 115°C (239°F), simultaneously start whisking the second portion of liquefied egg whites to soft peaks on a medium speed.

When the sugar reaches 118°C, pour it over the whipped egg whites. Whisk and allow the meringue to cool down to 50°C (122°F), then fold it into the almond-sugar mixture with a rubber spatula. (The mixture should be relatively loose and meld into itself as you fold. Just don’t go too far before you deflate your batter.)

Spoon the batter into a piping bag with a plain piping tip.

Pipe rounds of batter about 3.5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment.

Rap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes until a skin forms on the shells (other words, when you gently touch the macarons, it does not cling on to your finger).

Preheat the fan oven to 180°C (356°F; for my oven I used 310°F) then put the trays in the oven. Bake for 12 minutes quickly opening and shutting the oven door twice during cooking time. Out of the oven, slide the shells on to the work surface.

I adapted this recipe to make raspberry Macaroon by putter raspberry powder and small amount of food colouring and made a raspberry filling.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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