Pistachio Flavoured Macaron Recipe
- Tayla O'Flynn
- Feb 1, 2017
- 1 min read
Please post a photo and tag @tasty_tays on Instagram if you decide to make these delicious macarons.
Macaron Shell
- 300g Ground Almonds
- 300g Icing Sugar
- 100g Egg Whites
- 200g Sugar
- 50g Water
- 100g Egg Whites
1. Blend together ground almonds and icing sugar in a robo coupe (3-4 minutes) and sift out the chunks after.
2. Make an Italian Meringue with the 2nd amount of egg whites and the sugar/water mixture.
a) Cook sugar syrup to 121C.
b) Once sugar syrup mixture reaches approx. 110C, start mixing egg whites on 3rd speed.
c) Gradually pour sugar syrup into egg whites whilst they're mixing.
d) Once cooled down a bit, add in green colour to tint the macaron.
3. Pour 1st amount of egg whites onto almond/icing sugar mixture (Do not mix in).
4. Fold meringue into the egg white/almond/icing sugar.
5. Fold mixture until it flows like lava.
6. Pipe and bake at 158C for approx. 15-18 minutes until it releases from the parchment/silpat.
Pistachio Buttercream Filling
- 200g Sugar
- 25g Glucose
- 120g Milk
- 375g Unsalted Butter; soft
- 75g Pure Pistachio Paste
1. Boil sugar, glucose and milk together.
2. Place into mixer bowl on 2nd speed to cool down.
3. Once cooled, slowly add butter.
4. Mix until fully incorporated.
5. Once buttercream is made, add pistachio paste and mix fully.
Thank you!
Happy Baking!
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