I've been wanting to try Macarons again so I was formulating whether I should give it another go.
Initially, the chocolate macarons was on my mind. They were like brownies but different.
However, as I started, I used my new favorite snack - shelled, roasted, unsalted pistachios.
Pistachio Macarons (Basis is batch 6 from my DB Challenge - Macarons.
Preheat oven 280F
2 egg whites
35 g granulated sugar
135 g powdered sugar
40 g slivered blanched almonds
35 g roasted, unsalted pistachios
1) Microwave egg whites 7 seconds... stop... microwave 5 more seconds.
2) Add the nuts to a food processor. Add about 1 T of the powdered sugar. Process for about 1 minutes.
3) Into a bowl, add the ground nuts and the rest of the powdered sugar. Mix to combine.
4) Beat the egg whites... when egg whites are near soft peaks, start adding granulated sugar and beat until stiff peaks are achieved.
5) Sift the dry ingredients into the egg whites.
6) Mix the ingredients together.
As you mix, you'll see the dry ingredients wet out and eventually the mixture will become shiny. Also, the mixture will flow a little.
7) Pipe onto parchment and allow form a skin.
However, I actually skipped this step since I make larger macarons so they were starting to merge.
Success! Got Feet!
Gananche Filling
1/2 C Heavy Cream
2 t Light Corn Syrup... However, I did add 1 t of Golden syrup and 1 t of corn syrup.
4 oz Chocolate
1 T Butter
2 T Raspberry Preserves (optional)
1) Heat the heavy cream, preserves and the syrup until the mixture boils at the edges.
2) Strain the mixture (to catch the raspberry seeds) onto the chocolate and let sit about 5 mintues.
3) After 5 minutes, mix to blend. Slowly add the butter as you mix.
4) Refrigerate to thicken.
The final macarons
Shiny and cripy on the outside. Soft on the inside.
