Macarons recipe with pistachios from of 09-02-2015 [Updated on 20-11-2015]
Pistachio macarons are the best macarons prepared so far. Those who know these fantastic French desserts know that preparing them is not exactly a walk in the park and therefore when you get a good result you have to be happy and proud;) If you want to try your hand at preparing these pistachio macarons, remember the few and fundamental rules that are at the base of this preparation: egg whites at room temperature and possibly a few days old, mix of almonds and flour finely chopped and sieved several times, straight and smooth baking sheet, small and well-spaced piles of dough, rest of the dough before bake and cook at a temperature not too strong. I think I've told you everything, you just have to try the recipe and let me know how it went. After a fantastic weekend, today I resume my routine, I carry in my heart the meeting with Francesca, a misyana whom I "know" since 2009 and who is also moderator of the fb group with whom I spent a beautiful afternoon in Treviso chatting like old friends. Added to this is the wonderful company of my sister and her boyfriend and of course my brothers-in-law who hosted us and drove us around Venice and the islands. And of course I include in my culinary baggage a little of the Venetian cuisine, among the things I tasted in these days there are the creamed cod and the Vicenza style, the radicchio in oil, the bussolai, the galani, the frittele, the radicchio and sant'antonio cake, not bad I would say. Well, I greet you and I wish you a sweet day, here it is freezing cold even if compared to the Venetian frost, it seems almost a mild climate;)
How to make pistachio macarons
Put the almond flour and the icing sugar in a bowl (alternatively you can finely chop the almonds, but not the sugar because in the packaged icing one there is starch that is needed for the preparation and because it would never come to "veil" as it should;)
Stir and sift the mixture.
Beat the egg whites with a pinch of salt then add the granulated sugar a tablespoon at a time until it forms a firm meringue.
Add the dye one drop at a time until you get the desired color intensity
Then add the almond and sugar mix to the meringue
Mix from top to bottom so as not to disassemble the mixture.
Put the mixture in a pastry bag with a smooth nozzle
Form the well detached macarons on the baking tray lined with parchment paper and let them rest in the air for at least 30 minutes or until placing your finger lightly on the surface of the macarons, it will no longer be sticky.
Bake for about 15 minutes in a preheated oven at 150 °. Remove from the oven and let cool.
Meanwhile, prepare the cream for the filling by working the soft butter with the icing sugar and the pistachio paste in a bowl.
Put the cream in a pastry bag and stuff the macarons that you have delicately removed from the pan.
Close by exerting slight pressure.
Let the pistachio macarons rest for a few hours before enjoying them, the next day would be even better.