With macarons, I believe that technique is the most crucial; not the recipe, not the quality of ingredients. If you can’t whip up a nice meringue and under/over-mix the batter, then you’re bound to fail. The only way to really improve is to practice. Although I bake macarons on a weekly basis, I will still learn something new from time to time. Macarons are so temperamental that it’s almost impossible to perfect them.
I consider pistachio to be one of the best classics. The flavour can be fairly subtle, but I like mine to be obviously aromatic, so I use a generous amount of pistachio paste in the filling. The filling is made with buttercream, which ensures a smooth, silky, melt-in-your-mouth kind of experience.
::: Please note that I bake my macaron shells @ 250F for 25mins to avoid browning, but your oven may be different. You could try baking @ 275F for 20mins or @ 300F for 16mins.
makes 10 macarons
Pistachio macaron batter
45g egg whites
2.5 tbspn granulated sugar
43g almond flour
75g icing sugar
ground pistachio (if desired)
green food colouring (if desired)
1. Sift almond flour and icing sugar together in a bowl.
2. Whisk egg whites in a bowl until foamy. Gradually add the sugar. Continue whisking until medium peaks form. Add green food colouring and whisk until medium-hard peaks form.
3. Fold half of the flour mixture into the meringue until just incorporated.
4. Fold in the rest of the flour mixture and stop folding when you reach the ribbon consistency. When you lift the spatula, the batter should fall back down slowly and the peaks should disappear within 5 seconds. This will ensure smooth tops for the macaron shells.
5. Using a circle tip, pipe the macaron batter onto a silpat or parchment paper on a baking sheet. The circles should be around 2″ in diameter.
6. Tap the baking sheet a few times to raise the air bubbles. Sprinkle ground pistachio on top of each one.
7. Allow to air dry for 15-45mins, until the batter is dry on top. When you touch it with your finger tip, it should not stick to your finger.
8. Bake in the oven for 24mins at 250F.
1/4 cup butter, room temperature
2 tbspn icing sugar, sifted
1.5-2 tspn pistachio paste
1. With the paddle attachment on your standup mixer, whip the butter until soft and creamy.
2. Add the icing sugar and continue whipping until incorporated.
3. Lastly, add the pistachio paste and whip until light and fluffy (this means a lot of air has been incorporated).