The BEST Pistachio Macaron Recipe #recipes #dessers #macaron #pumpkin #bars

Gracious, macarons, the second portion of my ongoing macintosh venture. I state ongoing in light of the fact that it's not my first go 'round with macarons. I've made them a lot of times, from pre-culinary school, IN culinary school, and from that point forward.

I made them for a social event and presented four flavors, pondering which one would be the most cherished… I was unable to tell since they were totally gone in a flash. Figures. I didn't get one. (Alright. Let's face it, Kara. You had enough of them while "taste testing"… )

I do recollect a certain something, however. Everybody inquired as to whether I had a greater amount of the pistachio macarons. Brilliant green, loaded up with a Swiss Meringue Buttercream, flawless feet, fresh external shell, completely prepared and delicate inside.

They were the exemplification of great. Everything a macintosh ought to be.

Too bad, I was making them for entertainment only and didn't take a solitary picture to share here. BLOGGER'S TREACHERY! In case I'm heating, regardless of what it is really going after, ought to archive it. It just bodes well.

Also try our recipe : Maple Pecan Squares #cake #dessert #pecan #cookies #pumpkin

Ingredients :

Pistachio Macaron Shells

100 grams confectioners'/powdered sugar
60 grams almond flour almond meal
2 Egg whites, large
pinch cream of tartar
50 grams granulated sugar
1/4 tsp Pistachio extract
3 drops electric green food color Americolor

Pistachio Buttercream

10 oz sugar
7 oz Egg whites
16 oz Butter, Unsalted
3.5 oz Shortening
40 grams Amoretti pistachio paste or extract
20 grams bourbon vanilla bean paste or extract

Instructions :

Macaron Shells

Prepare: line a baking sheet with parchment or a silicone baking sheet. Place the template beneath. Prepare a disposable piping bag with an 804 piping tip.
In a food processor grind together the almond meal and confectioners' sugar. Pulse for about 10 seconds. Set aside.
In the bowl of a stand mixer fitted with a whip attachment begin to whip egg whites and cream of tartar on medium speed until they are foamy and no longer liquid. Gradually add sugar to the whipping whites along the side between the bowl and the whip. Add any colorings and flavorings at this point.
Turn the mixer speed up to medium high and whip until they are are just before stiff peak stage. They should look glossy like Swiss Meringue (not dry) but still have a very slight droop to the peak.
In the same mixer bowl, add 1/3 of your dry mix and fold with a spatula until just incorporated. Repeat with the second third, and the remaining dry mix.
Pull the mixture up around the sides of the bowl with a spatula and scrape back down 3 times.

Source : bit.ly/3enTONk