Warm Pistachio Macarons
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Enjoy these tender pistachio macarons while still warm for an exceptionally soft texture and a roasted pistachio flavor.
Warm Pistachio Macarons
UnknownEnjoy these tender pistachio macarons while still warm for an exceptionally soft texture and a roasted pistachio flavor.
Chef's Tips
Serve the macarons while still warm to fully enjoy their soft texture.
If the almond-pistachio mixture is too stiff, gradually add more egg whites to loosen it.
Sift icing sugar thoroughly for an even coating.
Tools Used
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Ingredients
Macaron Batter
Finishing
Instructions
Prepare the Macaron Batter
- 1
In the bowl of a stand mixer fitted with the paddle attachment, combine the almond paste, pistachio paste, and a small amount of egg whites. Mix until the paste becomes smooth.
- 2
If necessary, add more egg whites gradually to loosen the mixture.
- 3
Switch to the whisk attachment. Gradually incorporate the remaining egg whites into the almond-pistachio paste while mixing.
- 4
Whip for about 10 minutes, scraping down the sides occasionally with a spatula.
Shape and Rest the Macarons
- 1
Finely chop the blanched pistachios.
- 2
Transfer the batter to a piping bag fitted with a no. 10 round tip.
- 3
Pipe 6 cm rounds onto baking trays lined with parchment paper.
- 4
Sprinkle with chopped pistachios and sift a first layer of icing sugar over the top.
- 5
Let the piped macarons rest for 20 minutes.
Bake the Macarons
- 1
Preheat the convection oven to 200°C (392°F).
- 2
Sift a second layer of icing sugar over the macarons.
- 3
Bake for 7 minutes, quickly opening the oven door once during baking to let out steam.
Serving
- 1
Slide the parchment paper with the baked macarons onto the countertop.
- 2
Enjoy the macarons while they are still warm for the best texture and flavor.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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