- Icing Sugar100 Gram(s)
- Almond Powder100 Gram(s)
- Caster Sugar15 Gram(s)
- Egg3 Piece(s)
- Pistachio Flavor1 Teaspoon(s)
- Green Food ColoringAs needed
- Pistachio Paste50 Gram(s)
- Liquid Cream100 Gram(s)
- Egg Yolks2 Piece(s)
- Butter20 Gram(s)
- Vanilla Sugar2 Pouch(s)
A pistachio macaron recipe instead of your Christmas cake? This is what we offer you for your festive dessert. Indeed, this whole pistachio macaron recipe is made with this aroma. From the scent of cockles, to the pistachio ganache. Try this very greedy little green cookie to impress young and old.
Prepare ingredients and mixtures
To make this macaron recipe with pistachio paste, start by preparing the macaron ganache. Melt the pistachio paste, 1 sachet of vanilla sugar and the liquid cream until the pistachio is melted. Then in a container mix the egg yolks with 1 sachet of vanilla sugar and whisk the mixture.
Once the pistachio mixture boils, add the yolks and mix vigorously without boiling the preparation. Once you get a cream, pour the pistachio ganache in a container and let cool in the film by filming on contact with a film. Let it take in the fridge for 2 to 3 hours.
Prepare the shells of your pistachio macarons. Mix the powdered sugar and the almond powder. Whisk the egg whites by pouring a first spoon of icing sugar. Pour the rest as soon as the whisk begins to leave marks.
Then add a few drops of green dye. Gently mix the two preparations. The mixture should be smooth and shiny. Using a pastry bag, make small piles of 3 cm in diameter on a plate covered with parchment paper. Let the recipe crust 1 hour (macaron).
You can try Raspberry macaron.
Cooking pistachio macaron
To cook the macarons, preheat the oven to 150 ° C.
Bake for 12 min. Leave the shells to cool out of the oven. With a pastry bag pour a little ganache over half of the cockles and cover them with the other half of the cockles. Keep the macarons cool until tasting.
The raspberry and pistachio blend goes particularly well. You can add a fresh raspberry in the middle of the ganache. And even add red dye to half of the shell preparation to remind the two flavors of these macaroons.