- bad colour, not even green
-With thin legs- flat-ish
- not cracked, but uneven surface
- dis-coloured, uneven colour
Despite above, still continued to fill it. Tried both cream cheese and chocolate ganache filling.
Got the recipe from Tartelette
Pistachio Macarons, adapted from Stephane Glacier.
Makes 35
225 gr powdered sugar
60 gr almonds
65 gr pistachios
3 egg whites (about 100gr)
green food coloring (optional) (powdered is better)
25 gr granulated sugar
In a food processor, run the nuts and powdered sugar until the nuts are finely ground. Run through a sieve if needed.
Whip the egg whites until foamy, slowly add the granulated sugar, until they are glossy. Add the green food coloring if using.
Slowly fold the nut/sugar mixture into the whites with a wide spatula. The mixture should remain shiny and flow easily.
Fill a pastry bag with the batter and pipe small rounds onto parchment lined baking sheets.
Let the macarons rest for 20 minutes.
Preheat the oven to 315 and when they are ready, bake them for 12-15 minutes.
Let cool, remove from the paper and fill with the ganache.
Finally.
These I bought from Bakerzin.
3 comments:
Hi me no expert cos have failed more then 10 times. But jst wan to share that its very important on the drying part. sometime I can let it rest more then 1 hr before popping them into the oven. You can check by lightly touch the surface of the batter. If its dry to your touch it shld be ready. Hope this helps and have fun with this naughty macarons.
Btw I enjoy browsing through your bakes too.
Hi FATMUM,
Calling you FATMUM sounds so rude!
Thanks for your advise. Actually, I waited more than an hour, but it was still wet. I gave up and popped it into oven.
Saw your lovely bakes in your blog. Your choc macorons look so good! Now must pick up the courage to try again.
Hey your macaroons look pretty good actually! Like little sandwiches or almost like oatmeal cream pies but in macaroon form.
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