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Line your baking sheets with parchment paper or silicone mat and, if using, put your template beneath. To make it stick, use a little bit of a finished meringue to glue the parchment to the sheet.
Make sure your equipment is grease free - wipe everything with vinegar.
Place ground almonds and powdered sugar in a food processor and pulse it until combined, around 10-15 times. Don't mix it because you are risking releasing oils from the almonds, only use a pulse method.
Sift the dry mixture into a large bowl to get rid of any big almond bits. Add half of your egg whites (100 g) and using a rubber/silicone spatula, mix together to form a paste. This is the stage where you can add your food colouring as desired. Cover with cling film until you need it.
In a small saucepan, combine granulated sugar and water. DON'T STIR IT because you're risking crystalizing. Using a sugar thermometer, bring the syrup to 112°C.
Once the syrup has reached 112°C, get the remaining egg whites mixing in a stand mixer, fitted with the whisk attachment, with a pinch of salt. Continue heating the sugar syrup until it reaches 118°C (soft-ball stage).
Take the syrup off the heat, and while the mixer is still going on medium-high speed, pour the syrup in the meringue in a steady and slow motion, making sure you're pouring it on the sides of the bowl, and not on the whisk attachment.
Once you're done pouring the sugar syrup, continue mixing the meringue until it comes to room temperature and forms stiff and glossy peaks.
Using a rubber spatula, fold the meringue to the almond paste you made ahead, making sure you get to the ribbon stage.
Place the batter in a piping bag fitted with a round nozzle, I use Wilton 2A - the smaller nozzle gives you more control.
Pipe the macarons on your prepared baking sheets. When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles. Leave them at room temperature to dry and form a skin before baking them.
Once they formed a skin, bake them in a preheated fan oven at 150°C for 18-20 minutes. You can check the doneness by touching them and if they wiggle from the feet - they are not done.
When they are done, leave them to cool completely before trying to pull them off of baking paper.
Place pistachio butter butter and finely chopped chocolate in a medium sized bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate. Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth. Alternatively, you can do this in a microwave in 30 sec intervals.
Cover it with cling film touching the surface to prevent skin forming and leave it in the fridge to cool for a couple of hours. You can also make it the night before and leave it overnight to cool and thicken. It should be a spreadable consistency. Just before using it, whip it with a hand mixer for a couple of minutes, until paler in colour and fluffy.
Place the filling in a piping bag with a round nozzle and piping a blob in the middle - sandwich together the best looking macarons.
Place them in an airtight container in the fridge over night, ideally at least 24h before consuming.