I've got St. Patrick’s Day on the brain. So, naturally I have been thinking about some
of my favorite green recipes. I do have
some tasty green soup & salad recipes in my arsenal, but the truth is I
have a major soft spot for pistachio macarons and pistachio macarons are often
green.
I had the luxury of taking a French macaron baking class (Thanks
Kavita!) and believe that the recipe I acquired is one of the best. The instructor insisted that the magic is all
in the technique & it certainly may be, but this recipe knocked my socks
off & I am in the rookie league when it comes to the art of French baking.
First, there are a few kitchen tools necessary for
adventures in macaron making. You will
need a scale (for weighing your eggs), Silapts (preferred) or parchment paper,
a piping bag with a 3/8” plain round tip (such as an Ateco #804), a cooking
thermometer and a Kitchen Aid mixer.
Once you have gathered all necessary macaron making equipment,
you may begin. Yay! This is the fun part. The Baking Arts recipe is as follows:
1 ½ cups Powdered Sugar
1 ½ cups Almond Flour (you may have to venture to a whole
food’s market to obtain this ingredient)
2 Large Egg Whites (should weigh out to 55g)
2 Large Egg Whites (should weigh out to 55g)
¾ cup Granulated Sugar
¼ cup Water
Green gel paste food coloring (optional)
***
Line 2 baking sheets with Silapts or parchment paper. Prepare a piping bag with a 3/8” plain round
tip. Preheat oven to 275F.
Place 2 egg whites (55g measured) in bowl of a stand mixer
and attach wire whip.
In saucepan on medium heat, bring water and sugar to a
boil. Place thermometer in pan and when
temperature reaches 230F and the egg whites are foamy, remove from heat and
slowly add the syrup to the whipping egg whites. Continue to beat meringue for 8-10 minutes until
cool to the touch.
Meanwhile, place the powdered sugar and almond flour in a
medium size bowl. Mix to combine and add
2 egg whites (55g), gel paste food coloring (optional and only a few drops if
you do) and any extracts, mixing to a paste with a spatula.
Fold in the cooled meringue until a shiny batter develops (note:
folding is sort of like mashing when you being this process). Transfer to a piping bag and pipe out circles
of meringue about 1 inch in diameter.
Bake for 12-20 minutes.
After 12 minutes, check every two minutes to see they are done (to be on
the safe side). To check, touch the top
of the macaron and try to shake it. The
cookies are done when the top barely moves against the ruffle.
{Oven temperature is an important factor in the final look
of your cookies. Too hot and the tops of
your cookies will have unsightly cracks, and too low may not allow them to
develop a beautiful “foot.” Regardless
they will still be delicious. Just remember
that ovens vary. If 275F does not work
for you, try 300F or 325F.}
Once your cookies have cooled you can add the filling of
your choice- you know which filling I choose.
To make a pistachio filling combine 1 Tablespoon of pistachio paste with
½ cup of your favorite butter cream.
There
are many variations and fillings for macarons.
Nutella, lemon, lime or orange curd and various jams can also be used to
fill your macarons. The possibilities are truly endless...
Regardless of which flavor you choose, here’s wishing you a
fabulously green weekend!
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