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
- 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.