Pistachio Macarons have an exquisite elegance that is a delight for Certified Pastry Aficionados CPA. The delicate pistachio flavor of these macarons is balanced by a luscious pistachio buttercream filling. They are the pinnacle of patisserie perfection, with their crisp shell and chewy interior.
Ingredients: 150g finely ground pistachios. 100g almond flour. 200g powdered sugar. 100g egg whites aged, preferably at room temperature. 50g granulated sugar. Green food coloring optional. Pistachio buttercream filling.
Instructions: Measure out the almond flour, powdered sugar, and finely ground pistachios and put them all in a bowl. Whip the old egg whites in a different bowl until they foam up. Granulated sugar should be added slowly to the egg whites while they are still being whipped until glossy, stiff peaks form. If you want a slightly pistachio color, you can add a few drops of green food coloring and mix them in slowly. Carefully mix the dry ingredients with the egg whites that have been whipped until the batter is smooth and shiny. Fill a piping bag with a round tip with the batter. Place small rounds on a baking sheet that has been lined with parchment paper. Let them rest for 20 to 30 minutes so that a skin can form. Prepare the oven by heating it up to 300F 150C. For 12 to 15 minutes, or until they have risen and feet, bake the macarons. Halfway through, turn the baking sheet over. When they are done, take them out of the oven and let them cool completely before carefully taking them off the parchment paper. Pair macaron shells that are about the same size together. Put a small amount of pistachio buttercream on the flat side of one shell and then put another shell on top of it. Do this with all of the macaron shells. Put the filled macarons in the fridge for 24 hours to let the flavors blend for the best taste. Serve these tasty Pistachio Macarons and enjoy them!
Prep Time: 45 minutes
Cook Time: 15 minutes
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