Bitesize morsels of my favourite ever macaron flavour in my favourite ever colour; pistachio. I've been really getting into macaron recipes lately and since I got a new KitchenAid (I know, right? I still can't believe it) it made sense to give these a whirl. I also bought some pistachio cream a few months ago at Battersea feast festival - it was just crying out to be used in these little treats. If you think Nutella and peanut are good, imagine what is essentially pistachio butter. exactly.
For 24 mini macarons
♥ Two egg whites, preferably aged for 1-3 days in the fridge
♥ 75g caster sugar
♥ 90g icing sugar
♥ 75g ground almonds, sieved until fine
♥ Green food colouring gel (I use Sugarflair Spruce Green)
♥ 90g jar of pistachio cream
For me, making successful macarons is all about the preparation. Time to play tv chef and have everything weighed out, ground almonds sieved, eggs separated and at room temperature, baking tray out, spatula poised and piping bags prepped. That way, at least you have a few things on your side.
After that, it's just about taking it step by step and being patient. I'd probably say you need at least an hour to make them - but it's worth it I promise.
Step one. Begin by whisking the egg whites in a stand mixer or with an electric hand mixer.
Step two. When the mixture looks like foamy bubbles, start to slowly add in the caster sugar. After a few minutes the mix will turn white and thicken up. It is ready when it forms white, opaque, glossy peaks.
Step three. Take your sieved ground almonds and icing sugar. Sieve them once again into the mixture. I do this as it means they are added gently rather than a massive heavy load of dry ingredients.
Step four. Add in your green food colouring or gel. Use a spatula to quickly make figure of eight motions around the bowl. Slice through and do not flatten down as you will deflate the mixture. The mix is ready when it drizzles off your spatula in a ribbon like motion.
Step five. Spoon into a piping bag. Hold the end and throw it forward to move all the mixture to the end of the bag. Spin it like an around-the-world yo-yo trick, if you dare! Then secure with an elastic band.
Step six. Snip the end180 degrees across.
I have a silicone macaron mat, with regular size on one size and 24 mini circle on the other. If you don't have one, simple draw around a circular object on baking paper to create a stencil to work to.
Step seven. Now you're ready to pipe! Keep your piping bag upright like a telescope and try and pipe as many in a row as you can without looking up or upturning the bag. They will grow to so don't make them too big or too close together. I have to be quite careful with this mat as I think they're spaced a tad too close.
Step eight. It's really important you allow them to dry for at least 15 minutes. This forms a sort of shiny shell coating and prevents them from cracking. Whilst you wait, preheat the oven to 150 degrees c.
Step nine. Bake for 15 minutes and allow to completely cool before moving from the sheet.
Step ten. When you're ready, use a piping bag to pipe your pistachio cream onto one macaron shell and twist the two sides together. I did consider diluting this with double cream aswell - has anyone ever done that?
Beware, mini macarons can be dangerous. These are less than an inch wide so it's so easy to
accidentally eat them like sweets. Oops.
What are your favourite macaron recipes? Do you have any top tips? I hope mine helped!