Pistachio macaroons will take you off the beaten track! Treat yourself to a little originality by concocting these pretty little green and delicious macaroons. The shell of the macaroons is made from Italian meringue for success every time despite its slightly longer preparation time than French meringue. Both crunchy and melting, this classic of French pastry will turn heads!
200 g icing sugar
135 g ground almonds
65g whole, peeled, unsalted pistachios
150g egg whites
200 g of caster sugar
5 cl of water
200 g softened butter
130 g icing sugar
80 g ground almonds
50 g crushed green pistachios
40 g pistachio paste
1. First, make the filling so that it has time to rest. If you have one, use a food processor to make it easier. Place the butter in the bowl of your food processor and then work it (with a leaf or with a whisk) until it has a creamy texture.
2. Then sift the icing sugar over it and whisk until the butter turns white.
3. Stir in the almond powder, the crushed pistachios and the pistachio paste. Whisk again vigorously to obtain a homogeneous and light preparation. Reserve at room temperature.
4. Preheat your oven to 170 ° C.
5. In the bowl of your food processor or blender, place the icing sugar, the almond powder and the whole peeled pistachios. Blend everything for about 30 seconds (make sure you have a few pieces of pistachios left).
6. Finally, add half the egg whites, or 75 grams, then mix with a spatula. Reserve in a separate bowl.
7. Now, make your Italian meringue to integrate into the shells of the macaroons. To do this, prepare your syrup first. Pour the water and sugar into a heavy-based saucepan over medium heat, then stir.
8. Use a thermometer or your food probe to monitor the temperature. This must reach 118 ° C.
9. Meanwhile, whip the remaining 75 grams of egg whites until stiff. When the thermometer indicates the right temperature, lower the speed of the whisk and carefully pour the syrup over the whisked egg whites. Increase the speed again to cool everything. Add the green coloring (be careful not to use too much, to keep a natural effect).
10. Then, loosen the pistachio almond paste with a little meringue and then continue to pour the mixture little by little to finish preparing your macaroon paste.
11. On a baking sheet (ideally perforated) lined with baking paper, make small circles using a pastry bag. Bake for 10 to 12 minutes.
12. Take the shells out of the oven, and wait for them to cool before touching them. Then garnish one with pistachio cream and close with another shell.
Place them in the fridge about 1 hour before tasting (or storage in an airtight box).