Easy to Follow Pistachio Macaron Recipe

Directions

1. Instructions for Making Pistachio Macaron Shells Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step one Sift almond flour, pistachio flour, and powdered sugar together twice through a fine-mesh sieve. This helps to evenly combine the ingredients and also make a lighter and airy shell for macarons by getting rid of larger bits of almond and pistachio. Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step two Beat the egg whites in a large bowl, using an electric or hand mixer until it gets foamy. Your macarons will taste better if you use aged eggs white. To age the egg, first separate the yolk and white, then put the egg white in the fridge overnight. The next day, let the egg white sit at room temperature for 1- 2 hours before you use them. Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Three Add cream of tartar and salt, and continue beating. Start adding sugar to this mixture one spoon at a time (every 20 seconds) and mix at medium speed until all the sugar is added and the meringue reaches the stiff peak. Stiff peaks are firm tips (of whipping cream or egg whites) that can stand up straight. Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Four Add the sifted mixture over the egg white and mix gently with a spatula until the batter takes the consistency of lava. You only need to scrape the stuff at the bottom of the bowl and lift it up on top. To make sure it is mixed enough, put the spatula inside the bowl and take it out, if a thick ribbon of batter drizzles off the spatula, it means you have mixed it enough. Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Five In this step, you need a pastry bag to shape the macaron shells. Therefore, transfer the batter into the pastry bag and pipe out round shapes (in 1 ½-inch circle) on two baking sheets lined with parchment paper. The number of shells depends on how big you pipe the batter. But make sure it’s even because we need two shells for each macaron. Leave them for up to 30 minutes at room temperature to dry. Preheat the oven for 10 minutes at 150 °C (300 degrees F). Then, put the baking sheet in the oven. Macaron shells will be baked in 20 minutes.
2. Instructions for making pistachio macaron filling While macaron shells are baking, take the time to make the macaron filling or meringue. Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step One In a small saucepan, combine sugar and water thoroughly and heat it over medium heat. When the sugar is completely dissolved, higher the heat and cook the mixture until it turns into a syrup. Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Two Using a mixer with low speed, beat the egg yolks for 2 minutes. Slowly add the syrup to the egg yolks and increase the speed to medium-high. Mix until it becomes smooth and white. Add the butter and pistachio paste one tablespoon at a time and continue mixing until nice and smooth. Easy to Follow Pistachio Macaron Recipe | Pistachio Macaron Step Three Take the macarons from the oven and let them cool down for 15 minutes. Then, remove them from the baking sheets. Transfer the macaron filling/meringue into a pastry bag fitted with a piping tip and pipe it over the bottom half of the macaron shells. Top the meringue with another macaron shell and put it in the fridge and serve them the next day.