Happy Sunday! We hope you are well and have enjoyed our week of afternoon tea news, reviews and recipes to celebrate Afternoon Tea Week 2015. Today we have one last recipe for you...this time from one of our lovely friends - Julie.
Julie sent me this photo last week.....
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| Pistachio Macarons - made by Julie |
My immediate reaction was....wow they look good! My second reaction was to ask Julie if we could share her photo on the blog....and whether we could also have the recipe!
Luckily Julie agreed....so here we go....let's make some pistachio macarons....
You will need...
50g shelled unsalted pistachios
200g cups icing sugar
75g ground almonds
120-125g egg whites (about 3 eggs)
a pinch of salt
40g caster sugar
green food colouring paste
Piping bag
Baking trays
Preheat the oven to 170c
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| Just in case you forgot how good these look! |
How to make them....
1. Use unsalted shelled pistachios, grind finely in a food processor, along with icing sugar and ground almonds until they are combined. Set aside.
2. Tip the egg whites into a clean dry mixing bowl, add the salt, and using an electric whisk beat until they will only just hold a stiff peak.
3. Continue to whisk while adding the caster sugar a teaspoon at a time. Mix well between each spoonful to ensure the sugar is thoroughly incorporated before adding the next spoonful. You should end up with a thick, white and glossy mixture.
4. Now add the green food colouring, mixing thoroughly to ensure that the colour is evenly blended.
5 Using a large metal spoon fold the ground sugar and almonds into the egg whites.
6. The mixture should be thoroughly mixed and smooth - once ready it should easily drop from your spoon.
7. Fill your piping bag with the mixture and pipe evenly sized rounds - about 5cm across - onto your prepared baking sheets.
8. Once finished, tap the bottom of the baking sheets sharply on your work surface (this removes any large air bubbles)
9. Leave the macarons for between 15-60 minutes, until they have set and formed a dry shell. They should not be sticky when tested with your finger tips.
10. Bake the macarons on the middle shelf of the preheated oven one sheet at a time for 10 minutes. The tops should be crisp and the bottoms dry.
11. Leave to cool on the baking sheet. Once cool, the macarons can be filled - here Julie has used a White Chocolate Ganache, made with white chocolate and double cream.
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| Pistachio Macarons Are you drooling yet? |
Don't they look wonderful?
I'd like to send a HUGE thank you to Julie for sharing her photos and the recipe with us. If you give the recipe a go at home we'd love to see your macarons too - send us a photo!
Thank you for popping by today,
Rachel & Lorna
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