Ingredients

Macaron shells
almond flour
0.50 cup
150 g
5.25 oz
4.95 fl oz
powdered sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
egg whites
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
water
0.25 cup
2.50 tbsp
37 g
1.30 oz
1.22 fl oz
powdered sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
egg whites
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
Ganache
cream 33%
1 cup
220 g
7.70 oz
7.26 fl oz
white chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
pistachio paste
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz

Method

Pistachio ganache

Heat the cream to 80C (175F). Pour over chocolate. Stir. Add pistachio paste. Whip with a blender. Let it cool to 30C (85F). Add butter. Whip with a blender. Cover with a cling film "in contact". Put into the fridge for 8-10 hours. If needed, beat up with a blender before use.

Macaron shells

  1. Separate the whites from the yolks in advance, put them in a jar. Leave it at room temperature overnight. The more aged the whites are, the thinner they become and the better they whisk. Mix the confectioners sugar and almond flour, grind in a coffee grinder, if needed. Sift.
  2. Preheat the oven to 150C (300F), put the dry mixture on a baking sheet covered with a baking paper and dry in the oven for 5 minutes. Then sift again.
  3. Pour into a bowl, which you will use for kneading the dough in the future. Line a baking sheet with a baking paper or a silicone baking mat. Prepare the pastry bag with a flat round piping tip #8.
  4. Mix water and sugar in a small saucepan, bring to a boil until 118C (245F). At the same time whisk the first 55g (1.95 oz) of whites on low speed. When the syrup reaches about 113C (235F), switch the speed to medium, and when it reaches 118C (245F), trickle the hot syrup into the whipping whites (the whites are whipped until a light beer foam). Whip the meringue until the mass cools down and becomes shiny, thick, and smooth.
  5. While the meringue is whipping, prepare the almond paste using a mixture of flour, confectioners sugar and the second part (55 g/1.95 oz) of whites + dye if desired. Stir everything thoroughly with a pastry scraper or silicone spatula into a paste. Add the Italian meringue to this pasta (1/3 of Italian meringue to lighten the paste, then the rest). You need to knead the dough until the mass starts to shine and becomes a little fluid.
  6. Put the mass into a pastry bag. Place the macarons of 3.5-4.5 cm in diameter on a prepared baking sheet in a checkerboard pattern at the distance of 2.5 cm from one another. Let the piped cookies stand out until they form a hard skin on top
  7. Bake one baking sheet at a time in an oven preheated to 150C (300F) in the top/bottom mode for 13-15 minutes. The baking time also depends on the size of the macarons and the characteristics of the oven. So, the most important thing is to patiently select the right temperature by trial and error. Good luck!