"Intense pistachio macarons with the creamiest pistachio cremeux."
Pistachio Macarons
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Prep time: 30mins
Cook time: 25mins
Serves or Makes: 25
Recipe Card
ingredients
- 110 grams Egg whites
- 300 grams Powdered sugar
- 300 grams Ground almonds, fine
- 300 grams Sugar
- 70 grams Water
- 110 grams Egg whites
- 225 grams Water
- 30 grams Sugar
- 1 gram Salt
- 40 grams Glucose powder
- 7 grams Gel creme, sosa
- 40 grams Cocoa butter
- 70 grams Pistachio paste
- 2 grams Sunflower lecithin
Method
Step 1
Preheat your oven to 125°C Place the first part of the egg whiles into the bowl of your standing mixer. In a large bowl mix together the sieved powdered sugar and the sieved almond powder. (Make sure there are no clumps) add the other half of the egg whites. I add me coloring at this stage to the almond mixture. Place the sugar and the water into a medium/small pot and bring to a simmer at medium-high heat. Once the sugar sirup reaches 112°C start whipping the egg whites at medium-high speed until they start to increase volume.
Step 2
Once the sugar sirup reaches 118°C immediately take it off the heat and in a slow stream pour it into the egg whites which constantly whisking. Still at high speed. Let it whisk for about a minute and then slowly decrease the speed slightly to medium-high. In the meantime mix your almond mixture with a spatula until you have a thick and evenly spread batter. Keep whisking until the egg whites cool down slowly and feel Luke warm to the touch and have a glossy finish. Once your meringue is ready fold it into the almond batter in 3 parts. Combining well after each addition.
Step 3
Your finished batter will have a somewhat “runny” consistency but make sure to not over mix the batter. Pipe the batter onto the prepared silicone mats. Tap the bottom of the tray slightly just to flatten the macarons a bit. Bake in the preheated oven for 15 minutes at 130°C and after reduce the heat to 120°C and bake for another 10-15 minutes until they are set. Let cool completely before removing from the mat. Once completely cooled fill with the pistachio cremeux and enjoy immediately or withing a few hours.
Step 4
For the cremeux: In a small bow weight the gel creme and set aside. In a medium sized jug place the cocoa butter, sunflower lecithin and the pistachio paste. Set aside. In a small pot bring the water, sugar and glucose powder to a boil. Once boiled remove from the heat and add the gel creme while hand blending . Hand blend for a bout 1-2 minutes until the gel creme has dissolved. Pour it onto the cocoa butter mixture.
Step 5
Hand blend once again until you have a smooth and well emulsified mixture. Place in the fridge to cool down to about 30°C and emulsify one more time. Cover the cremeux with cling film and let it rest in the fridge overnight.