New macaroon recipe!
After the lemon and chocolate recipe, let's move on to pistachio (to stay in the great classics).
With this new test, I was able to inaugurate my new powdered food colorings... I'll give you the details in the recipe steps below:
For 25 macaroons
Pistachio ganache:
- Mix 50g of pistachio paste in 100g of warmed liquid cream. Add 1 sachet of vanilla sugar.
- Mix 1 more vanilla sachet with 2 egg yolks. Then add to the previous mixture.
- Bring everything to the heat and remove before boiling, then melt 20g of soft butter. Keep cool.
The production of the shells can be found on my 1st macaroon recipe by clicking here.
You just need to add the green and yellow coloring.
The cockles are cooked in 13 minutes at 145 ° C.
With a good pistachio taste, I love it... yummm
manual :)))
Hello, where can you find pistachio paste? Because I couldn't find any at the oriental grocery store or at the organic coop...
Hello and thank you for visiting my blog.
I found this pistachio paste in an organic coop near my home and I know that you can also buy it online, it is called "Jean Hervé organic pistachio paste".
Hope this helps!
Superb your macaroons !!! A real success!
Good evening, kisses
Hi,
What kind of dyes do you use?
Thank you
Maryse
Hello, powder coloring for these macaroons.
I followed the recipe to the letter and got a very liquid pistachio. What should I do?
Hello Aurélie, the pistachio filling should thicken in the pan when you put it to heat. I think you didn't let it heat long enough. The butter hardens as it cools, which also makes it firmer. See you soon :)