Pistachio Macarons

Macarons‍

130g icing sugar
120g almond flour
90g egg whites (45g+45g)
110g sugar
40g water

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Sift the icing sugar and the almond flour. Add 45g of the egg whites and mix.

Boil the sugar and the water together in a small sauce pan. When the syrup is at 105°C, start to whip the other half of your egg whites in a stand mixer. When the syrup hits 118-120°c start adding it slowly into the stand mixer bowl slowly as the egg whites are whipping. Avoid pouring too much at once, this will make your meringue runny and you will have to start making it again.

Whip the meringue until your bowl has cooled down and you have stiff peaks.

Fold half of the meringue into the sugar-almond mixture with a spatula. At this point, you can mix vigorously - make sure the everything is properly incorporated.

Add the rest of the meringue to the sugar-almond mixture and fold. This time aim to be gentle. Keep on folding as long until you have a texture where the batter falls off your spatula and melts back into the rest o f the batter in 5-10 seconds.

Pipe the dough onto a baking paper or silicone sheet and bang the tray against the table to release air bubbles. Let rest for 30min so that the macaron forms a shell.

Heat you oven into 160°C and bake your macarons for about 12 minutes.

Let the macarons cool completely before trying to take them off the baking paper or silicone sheet.

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Pistachio filling‍

30g roasted pistachios
48g milk
22g water
13g egg yolks
1g vanilla
0,25g salt
5,75g corn starch
30g sugar
200g cream (about 35% fat)

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Roast the pistachios in the oven at 175°C for 5-8 minutes.

Pulse the roasted pistachios in a food processor to obtain a pistachio paste. You can also use 30g of ready pistachio paste. Set the paste aside.

Pour the milk and water into a small sauce pan and warm up until the mixture starts to simmer. Take off the heat.

Mix together the yolks, vanilla, salt, corn starch and sugar with a whisk. Once mixed, add 1/3 of the hot liquid into the mixture and whisk. Then, pour the mixture into the sauce pan with the hot liquid. Set on medium heat and stir with a spatula continuously. The mixture will start to thicken after a few minutes. When it has thickened into a curd-like texture, take off the heat. Add in the pistachio paste, mix and then let cool slightly.

Whip the cream into a whipped cream texture and then fold in the pistachio curd.

Pipe the pistachio filling onto a macaron shell and sandwich it with another macaron shell.

Then it's time to enjoy!