Pistachio Macarons – fluffy & delicious

Directions

• Step 1 sieve the almonds through a sieve into a bowl, then the icing sugar.
• Step 2 Mix everything together. This is important so that the macarons are smooth later.
• Step 3 Separate the eggs and beat the egg whites in a wide bowl until stiff, then add the sugar and stir for about 30 seconds to distribute the sugar. Tip: If you want egg whites to be nice and stiff, beat them in a wide bowl until stiff. In tall, narrow bowls, the egg whites tend to be liquid-creamy, which we don’t want in this case.
• Step 4 Add 3-5 drops of the food colouring to the egg whites and stir again to make sure everything is evenly coloured.
• Step 5 Now fold the sifted almond flour with the icing sugar into the egg whites in 3 steps, do not mix, otherwise the egg whites will lose their airiness.
• Step 6 Prepare the baking paper or the macaron mat with pre-made circles. If you don’t have such a mat, it doesn’t matter, you will be more flexible with the macaron sizes.
• Step 7 fill the green mass into a piping bag and make circles with a diameter of 3-4 cm.
• Step 8 once you have filled the whole mat or baking paper with small even circles, tap the baking tray with the macarons 3 times on the table to get rid of the air bubbles. Leave to rest for 30 minutes.
• Step 9 make the ganache: over a bain-marie, add 50g of cream to a bowl with 3 tbsp of ground pistachios and heat. In the meantime, while it is heating up, chop the white chocolate.
• Step 10 Add the chopped white chocolate to the cream with the pistachios and let it melt completely. Take it off the heat, cover it and put it in the fridge for 1 hour.
• Step 11 Once the macarons have rested for 30 minutes, preheat the oven to 140C and then put the macarons in for 15 minutes. Depending on the oven, the time may vary, make sure they don’t get too brown as we don’t want to lose the green colour.
• Step 12 Take the baked macarons out after 15 minutes. If they are soft, don’t worry, let them cool for a moment. After that they should harden on their own.
• Step 13 Take the ganache out of the fridge and stir the mixture again with a spoon, the consistency should be a thick cream. Pour the mixture into a piping bag.
• Step 14 Once the macaron halves have cooled, turn them over and fill one half with the ganache, leaving 1-2 mm to the edge, as we will press the other half slightly to the edge and the ganache will still spread.
• Step 15 After 1 hour, the macarons will be super fluffy and soft. Store them in the cooling rack. Enjoy!