There's quite some time since my last baked macarons, in fact macarons are not my liking as they are overly sweet. High sugar adrenaline made me too sick sometimes. Even so, most of my friends are macaron fans (super duper). They like to eat them as part of their high tea and serve with a cup of English tea. And I always ask them why do you all like macaron so much? The answer always be the same which is they are sweet, crispy texture of the puffs and the thick cream between them add a rich harmony to this delicate pastry, the best combination with tea.
If they can receive this little cute dome-like pastry as a gift, they will be extremely delightful. For me, if you know how painful (failed several times before) to do these macarons and its ingredients, I doubt they will still like it as much. :)
If they can receive this little cute dome-like pastry as a gift, they will be extremely delightful. For me, if you know how painful (failed several times before) to do these macarons and its ingredients, I doubt they will still like it as much. :)
Hankerie's handmade French Pistachio Macarons (Before filling any Passion Fruits buttercream)
Ingredients for French Pistachio Macarons
2 large eggs
1/4 cup ground almond
1/4 cup ground pistachio
3/4 cup icing sugar
Green food colouring
Butter cream with some passion fruits juice
Step-by-step on how to make macarons
2 large eggs
1/4 cup ground almond
1/4 cup ground pistachio
3/4 cup icing sugar
Green food colouring
Butter cream with some passion fruits juice
Step-by-step on how to make macarons
- Preheat the oven to 150C.
- Finely ground almonds, pistochios & icing sugar in a blender. Strain the mixture.
- Beat the egg white with mixer. When they start to stiffen, gradually add the superfine sugar, beating constantly.
- Add a few drops of green food colouring. (I used a drop as I only want light green colour)
- Strain the almond, pistachio sugar mixture over the beat egg white and fold together.
- Fill the mixture into piping bag and pipe little circle.
- Dried for few minutes and bake it around 10-12 minutes.
- Cool them down and remove by using spatula.
- Assemble them with filling the passion fruit butter cream.
- Put into fridge up to at least 24 hours before serving.
Indeed, I was so delighted to see these feet developed at the first 5 minutes while baking.
I'm submitting my French Pistachio Macarons (With Passion Fruits cream) for both
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