New macaroon recipe!
After the lemon and chocolate recipe, let's move on to pistachio (to stay in the great classics).
I was able to inaugurate, with this new test, my new powdered food coloring ... I will detail this in the steps of the recipe below:
For 25 macaroons
Pistachio ganache:
- Dissolve 50g of pistachio paste in 100g of warm liquid cream. Add 1 sachet of vanilla sugar.
- Mix 1 other vanilla bag with 2 egg yolks. Then add to the previous mixture.
- Bring the whole on the fire and remove before boiling, then melt 20g of soft butter. Reserve in the fridge.
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.
ManueB
With the good taste of pistachio, I love…. yummm
manual :)))
chaglam
Hello, where do you find pistachio paste? because I didn't find any at the oriental grocery store or at the organic coop ...
orelyb
Hello and thank you for visiting my blog.
I found this pistachio paste in an organic coop near me and I know that you can also buy it on the internet, it is “Jean Hervé organic pistachio paste”.
I hope this will help you!
Amélie
Superb your macaroons !!! A real success!
Good evening, kisses
spatula
Hi,
What kind of dyes do you use?
Thank you
Maryse
Lilie bakery
Hello, powder coloring for these macaroons.
Aurélie
I followed the recipe to the letter, I got something liquid pistachio. How to do ?
Lilie bakery
Hello Aurélie, the pistachio filling should thicken in the pan when you heat it up. I think you didn't let it heat up long enough. The butter will harden as it cools, which also makes it firmer. See you soon :)