Pistachio Flour Macarons with Chocolate Ganache | How to make Pistachio Flour Macarons with Chocolate Ganache

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ByVijetha Rangabashyam
Created on 4th Aug 2015
  • Pistachio Flour Macarons with Chocolate Ganache, How to make Pistachio Flour Macarons with Chocolate Ganache
Pistachio Flour Macarons with Chocolate Ganacheby Vijetha Rangabashyam
  • Pistachio Flour Macarons with Chocolate Ganache | How to make Pistachio Flour Macarons with Chocolate Ganache (23 likes)

  • 0 reviews
    Rate It!
  • By Vijetha Rangabashyam
    Created on 4th Aug 2015

Pistachio Flour Macarons with Chocolate Ganache, a deliciously amazing recipe to treat your family members. This recipe of Pistachio Flour Macarons with Chocolate Ganache by Vijetha Rangabashyam will definitely help you in its preparation. Surprisingly the preparations for Pistachio Flour Macarons with Chocolate Ganache can be done within few minute. Isn't it interesting. Also, the time taken for cooking Pistachio Flour Macarons with Chocolate Ganache is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 20 people.A lot of times making Pistachio Flour Macarons with Chocolate Ganache can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Pistachio Flour Macarons with Chocolate Ganache is just too tempting. Cooking Pistachio Flour Macarons with Chocolate Ganacheat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Pistachio Flour Macarons with Chocolate Ganache is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPistachio Flour Macarons with Chocolate Ganache from Better Butter.

  • Prep Time0mins
  • Cook Time45mins
  • Serves20People

Video for key ingredients

  • Homemade Ganache

Pistachio Flour Macarons with Chocolate Ganache

Ingredients to make Pistachio Flour Macarons with Chocolate Ganache

  • 125 g (1 cup) pistachio flour
  • 125 g (1 cup) icing sugar
  • 90 g egg whites (from 2-3 eggs)
  • 110 g caster sugar
  • 2 tbsp water
  • Few drops of green gel colouring
  • 100 g dark chocolate chopped
  • ĵ cup cream

How to make Pistachio Flour Macarons with Chocolate Ganache

  1. Preheat the oven at to 160 C. Chop the pistachios roughly.
  2. In a food processor, pulse the chopped pistachios for 5 seconds for 30 times.
  3. Sift the flour onto a baking sheet lined with parchment paper.
  4. Toast the pistachio flour for 30 minutes.
  5. Apply the same method for any nut. Blending the nut minutes together, will release the oils from the nuts and give you a paste, which you don’t want.
  6. Preheat oven to 160 C.
  7. Separate egg whites when cold and let them sit at room temperature. Divide egg whites into 40 g and 50 g into two bowls.
  8. Add pistachio flour and icing sugar back to the food processor.
  9. Pulse 10-15 times until both the flours have blended well together. Sift the flour into a clean bowl.
  10. Add 40 g egg whites to the prepared flour. Using a rubber spatula blend together until combined.
  11. Add the food colour at this point and mix until the entire colour has been incorporated.
  12. In a saucepan, add caster sugar and 2 tbsp water. Swirl the pan gently so that the water covers all the sugar.
  13. Place on medium heat and stick a digital thermometer. Bring the sugar mixture to the boil until the temperature reaches 113 C.
  14. Meanwhile, transfer the 50 g egg whites into a stainless steel bowl. With an electric beater, beat until the mixture becomes frothy, in medium speed
  15. Once the sugar syrup reaches 115 C, take it off heat and trickle down the syrup over the side of the bowl, into the egg whites mixture while continuing to whip the egg whites on medium.
  16. Continue to beat the egg whites on medium for 3 minutes. Increase the speed and beat the whites until the bowl from outside becomes cold to the touch. At this point, your egg whites will be shiny and stiff.
  17. Fold in half the egg whites into the pistachio flour-egg white paste. Scrape the bottom and fold the egg whites in one quick motion, on to itself, a few times.
  18. Fold in the remaining egg whites and fold in the similar manner till the egg whites have been completely incorporated.
  19. Fit a 1” plain tip into a disposable piping bag. Rest the piping bag into a tall glass.
  20. Fold back the remaining part of the piping bag that is sticking outside towards the glass.
  21. Add 2-3 rubber spatula full of batter into the piping bag. Pick up the piping bag using the folded bit, push the batter towards the tip and twist the top part of the piping bag to seal it.
  22. Lay the mat over a baking sheet. Hold the piping bag ½ inch above the mat at 90 degrees.
  23. Squeeze the bag gently and release when you arrive at the desired size.
  24. Bake the macarons for 15 minutes, until the macarons look shiny and have fully formed feet. They should also easily come off the mat when they are fully baked.
  25. Place the macarons on a wire rack to cool.
  26. Store the cooled macaron shells in an airtight box and refrigerate. Always fill the macarons one day after baking.
  27. Bring cream to the boil. Pour over chopped chocolate. Stir until combined. Cover the bowl with cling film and allow to sit at room temperature.
  28. Fit a disposable piping bag with ½ inch plain tip. Fill the bag with the ganache. Pipe a dollop of chocolate ganache on the underside of 24 macarons. Sandwich with remaining 24 macarons.

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