Fantastic colored pistachio macarons with cream cheese filling. It takes more time to make these beautiful macarons. But it pays off anyway, you will have a wonderful treat on your table. Follow recipe.
Ingredients: medium, 40 in cooking time, preparation 2, total time: 2h 40 min.
Pistachio Macaron Shells:
100 g egg whites
100 g granulated sugar
75 g almond flour
30 g pistachio flour
90 g powdered sugar
A few drops of green food coloring
Pistachio Cream Cheese Filling:
60 g cream cheese, softened
30 g butter, softened
125 g powdered sugar sifted
30 g pistachio flour
1/2 tsp vanilla extract
To assemble:
30 g ground pistachio
55 g white chocolate melted and slightly cooled
Preparation:
Pistachio pasta shells:
Prepare all the ingredients.
Prepare a large syringe bag, equipped with a large round tip, tip 6 mm in diameter and set aside. Line two baking trays with baking paper.
Measure all ingredients.
Sift all together powdered sugar, almond flour and pistachio flour. Put it aside.
Place the glass bowl over the pan with barely boiling water, making sure that the bottom of the bowl does not touch the water.
Add sugar and egg whites to the bowl.
Whisk the sugar and egg whites until the sugar is completely dissolved. It will take a few minutes.
Do not overheat the sugar syrup, it can cause problems, such as wrinkled macaroons.
Pour the syrup into the bowl of a constant mixer.
With the whisk continuing, start stirring the mixture at a low temperature for about 30 seconds, and then gradually increase the speed to medium.
The mixture must be shiny and thick, so that it leaves traces of the mixer, and when you pull the legs upwards, it should stick and not bend.
After that, pour sifted powdered sugar, almond flour and pistachio flour, add food coloring and mix lightly with a spatula from the bottom up.
When the dough becomes shiny and has a thick and liquid consistency, it means that the mixture is ready.
Check the dough with a spoon and put it on the baked paper when the dough spreads and starts to look great, it means it is ready.
If the dough remains stiff, forming a point and does not spread, fold a little more, about 3 folds. Test again.
Do not mix too much so that the dough does not become liquid.
When you hold the dough spatula on top of the bowl and the dough slowly but effortlessly falls off the spatula, the dough is ready. The dough will constantly flow from the spatula, but not too fast.
Transfer the dough to a syringe bag.
Place the syringe bag directly 90 degrees over the center of each pasta template. Gently press and gently squeeze the tube for about 3 seconds, then quickly pull the bag by twisting it slightly.
After you have thrown out as many circles as possible, hit the tray against the counter several times. This will release the air bubbles in the dough and prevent your pasta shells from bursting.
Use a toothpick to spray all air bubbles on the surface of the shells.
Leave the pans to dry for a while, for about 20–40 minutes.
You will know that they are ready when you gently touch the surface of the dough, and it seems to be dry.
Preheat the oven to 160ºC.
Bake one tray at a time.
Bake for 5 minutes, turn the tray. Bake for another 5 minutes. Turn again.
Each tray is baked for about 15–20 minutes.
When are baked, macarons will have a deeper color and shaped feet.
Macarons are ready when they can't move.
Remove the tray from the oven when done and bake another tray.
Allow the macaroni to cool before continuing to fill. The filling goes with creamy pistachio cheese.
Creamy Pistachio Cheese:
Whisk the butter and cream cheese on medium speed for about 1 minute.
When the mixer is turned off, add the sifted powdered sugar, stir on a quiet mixture to combine. Add pistachio flour and vanilla. Cream for another minute or so until creamy and fluffy. Put the filling in the syringe bag.
Filling:
Apply each teaspoon of filling to the top of each lower shell.
Place another shell on top.
Melt the white chocolate and put it in a syringe bag, cut a very small hole at the end and pour the white chocolate over the macaroni shells, and then sprinkle them with ground pistachios.
Serve the macarons when completely cooled.
Buon appetito!
NOTE: You can keep macarons hermetically sealed in the refrigerator for 5 days, and in the freezer for about a month.
Pistachio Flour -1 cup of pistachios in the food processor. However, you have to be extremely careful not to over process the mixture, otherwise the pistachio starts to turn into a paste, as you grind it out, and it releases oils. You want this mixture to be dry!
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