The Blog

Pistachio Macarons

March 27, 2014

Pistachio Macarons \\ Handmade Jade

I’m on a mission! It’s all about the macaron! Determination is the driving force behind all the macarons I wanna make! These ones came about because I wanted to give a personalized handmade gift for my partners sister’s birthday. She’s been to Paris and had the real thing so I felt like I had to step up my macaron making game!

Pistachio Macarons \\ Handmade Jade

They turned out pretty good I think! At least they look good and they taste delicious!

Pistachio Macarons \\ Handmade Jade

I decided to make my own pistachio paste because I wanted them as homemade as possible.

Pistachio Macarons \\ Handmade Jade

The pistachio buttercream filling was delicious! Mmmmmmmmm Yuummmm…

Pistachio Macarons \\ Handmade Jade

I could hardly wait to take a bite!

Pistachio Macarons \\ Handmade Jade

This is what I did for these Pistachio Macarons with Pistachio Buttercream & Homemade Pistachio Paste:

First, get these ingredients ready:
3/4  cup plus 1 tablespoon almond flour
1 cup powdered sugar
Sift these ingredients together 2 times and set the mixture aside. Grind up any larger bits of almond and sift into the mixture.

Next, get these ingredients ready:
2 egg whites, room temperature
3 tbsp granulated sugar
2 food colouring mixtures for pistachio colour { 1 red drops, 4 green drops, 18 yellow drops } x 2
1/8 teaspoon pistachio flavour

Whisk the egg whites, sugar and 1 of the food colouring mixtures for 3 mins on low, then 3 mins on medium, then 2 mins on medium high. Then add the second food colouring mixture and pistachio flavour in, whisk on high for 1 more minute.

Add the dry ingredients to the whisked egg white mixture and fold it all in until it’s combined. It takes awhile to mix, but keep going. I mixed it a few more times after that to take out as much of the air as possible until the consistency of the mixture was “lava” like. Fill a piping bag with the mixture and pipe out 3/4 inch circles onto a parchment lined baking sheets making sure they’re about an inch apart. I ground up some pistachios and sprinkled a bit on the tops of each macaron. Then tap the tray hard 3-4 times on the counter and let them sit for 15 minutes while the tops harden slightly. Bake at 300 for 10 minutes. Turn the oven down to 275 and let them bake for 5 more minutes. Let them cool on the pan for a minute or 2 then gently lift them off the parchment paper with a metal cookie flipper and set them on a baking rack to cool completely.

You can make the pistachio buttercream while the macarons are cooling. There’s a basic macaron filling you can make which is essentially a buttercream that you can add any type of flavouring to. So I make the pistachio paste first and then the macaron filling, combining it for a delicious pistachio buttercream

Ingredients for pistachio paste:
125 grams unsalted pistachios
30 grams almond flour, you can use almonds instead
60 grams sugar
20 grams water
Directions for pistachio paste:
Toast pistachios in the oven at 300 for 12 mins. Heat the sugar and water on medium heat until the mixture reaches a temperature of 120, remove from heat and add in pistachios. Stir pistachios for a few seconds to coat them with the sugar and let them sit for a few minutes to cool a bit. Then add the almonds to the pistachios and grind them until they are paste-like. { most people use a food processor but I don’t have one so I put mine into my Omega Juicer bc it makes nut butters as well, I put the pistachios through 4 times } Then I put the pistachio paste into a jar or air tight container. * I didn’t use oil like most of the recipes call for bc I don’t think it needs it but that’s just me. { If you want you can mix in 1-2 tablespoons of peanut or sunflower oil while you’re grinding the pistachios }

Ingredients for the macaron filling
3 large egg whites
1 cup sugar
1 cup butter at room temperature and cut into pieces
Directions for macaron filling:
In a medium bowl whisk the egg whites and sugar together. Then place the bowl over a saucepan of simmering water. Whisk frequently while watching the temperature of the mixture, you want it to be warm to the touch. Once it is warm, whip egg whites with an electric mixer, using the whisk attachment, on high speed until the mixture is shiny and stiff 3-5 minutes. Add the butter in piece by piece mixing until the butter is incorporated fully. This filling can be stored in the fridge for a week, bring to room temp before mixing other ingredients into it.

To make the pistachio butter cream I took 1/2 cup of the macaron filling and 1 tablespoon of the pistachio paste and mixed them together.

Once the macaron shells have cooled completely, pair them up and pipe the pistachio buttercream onto one side of each pair. Then add the top half of the macaron.

Pistachio Macarons \\ Handmade Jade

Pistachio Macarons \\ Handmade Jade

I want to tweak the recipe in general again so I’m going to have to make some more! But they were delicious and I’m pretty sure they will get a good review! I’m just loving trying to figure these little things out! Back to the kitchen I go!

Love Jade, xo

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