And so my macaron making experiments continue, this time with pistachio (for my other adventures click here and here.
I decided to try my hand at pistachio macarons because they are one of the standard flavours that I like to order. For some reason it was pretty hard to find exactly what I was looking for. Sure, I found recipes for the shells but they were often filled with chocolate or a more generic filling. I wanted pistachio filled with pistachio. In the end I combined recipes found at Tartelette and Cannelle et Vanille for the ultimate pistachio macaron recipe.
This recipe uses a French meringue (uncooked) compared to the Italian meringue (cooked) from the Pierre Herme recipe that I used for my salted caramel macarons. I like the fact that the French meringue is easier since you aren’t getting into the world of candy thermometers. My shells turned out a bit tough but kind of chewy at the same time. There definitely wasn’t that great initial shattering of the shell. Delicious but the texture was off. And also the meringue spread out weird so I didn’t get too many perfect circles… totally frustrating.
As for the filling I went the route of pistachio buttercream. The recipe calls for pistachio paste which I assumed to be pistachio butter so I figured I’d just throw some pistachios in the food processor and go to town. But then I decided to google “pistachio paste” and discovered that it’s an entirely different beast. I used this recipe for guidance. The filling turned out great. It was appropriately pistachio-y and not overly sweet.
I would love to try pistachio macarons again but maybe I’ll be a bit lighter on my mixing or try an Italian meringue instead.
Pistachio Macarons
For the shells:
90 gr egg whites (preferably aged overnight in the fridge or on your countertop if the kitchen is relatively cool)
30 gr granulated sugar
200 gr powdered sugar
55 gr almonds
55 gr raw pistachios
powdered green food coloring
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue along with some food coloring if using, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of buttercream in the center of one shell and top with another one.
Pistachio Buttercream:
50 grams egg whites
100 grams sugar
150 grams butter, softened
50 grams pistachio paste
Mix the egg whites and the sugar and place them over a double boiler while you whisk them together. The sugar will start to dissolve and the egg whites will start to turn white and fluffy. Continue whisking until the egg whites feel hot to the touch.
Transfer the bowl to the electric mixer and whip in high speed until light and fluffy and the bottom of the bowl doesn’t feel hot anymore. About 3-5 minutes.
Start adding the softened butter by the tablespoon. Keep adding more butter as it is incorporated into the meringue. It might look like it is curdling but don’t worry, keep mixing. When is well mixed, add the pistachio paste.
(Recipes and techniques from Tartelette and Cannelle et Vanille)
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Those are beautiful! I’m sorry they didnt end up tasting perfect, but they sure look nice!
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another beautiful batch of Macs?! you rock! I actually went back to look at your first attempt. Thanks for sharing all the great tips in that post! STILL working up the courage to try making them…
your macarons are simply beautiful, and you’ve styled them so elegantly. I have never made macarons before, neither have I tried them.
I actually went back to look at your first attempt. Thanks for sharing all the great tips in that post! STILL working up the courage to try making them.
Thanks for sharing all the great tips in that post! STILL working up the courage to try making them. thanx.
I didn’t have parchment paper or a non-stick pan, but just oiling the pan before baking and waiting for these guys to completely cool before removing off the pan was fine. They came right off. Everyone loved these.
I have never made macarons before, neither have I tried them. but i think i goona to try this on, thanx
This is a yummy macaroons, My mom always baked me macaroons when I am mad. And it makes me happy. I like it very much! Keep on posting.
This is actually supposed to be made with unsalted pistachios which you can find already shelled in bulk at Sprouts grocery/health food stores. You can buy them online as well. This recipe is really quite terrific.