{"id":16139,"date":"2017-06-16T05:58:01","date_gmt":"2017-06-16T03:58:01","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16139\/"},"modified":"2022-01-15T10:29:48","modified_gmt":"2022-01-15T08:29:48","slug":"pistachio-macarons","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pistachio-macarons\/","title":{"rendered":"Pistachio Macarons"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Making macarons at home may seem like a challenge, but it really isn&#8217;t as complicated as it seems. These macarons are made with French Meringue, and require only a few minutes of work. The longest part in the process is to wait about 24 hours after filling in order to allow the macarons get the right texture for eating.<\/p>\n<div id=\"attachment_12510\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12510\" class=\"wp-image-12510\" title=\"Pistachio Macarons\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2009\/02\/pistachio_macarons-s.jpg\" alt=\"Pistachio Macarons\" width=\"800\" height=\"1194\" \/><p id=\"caption-attachment-12510\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20312--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pistachio Macarons<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For green macaron shells:<\/h4>\n<ul>\n<li>100 grams sugar powder<\/li>\n<li>65 grams almond meal<\/li>\n<li>50 grams egg whites<\/li>\n<li>Pinch of salt<\/li>\n<li>20 grams sugar<\/li>\n<li>Green food coloring (gel or powder)<\/li>\n<\/ul>\n<h4>Pistachio ganache (first filling option):<\/h4>\n<ul>\n<li>150 grams white chocolate<\/li>\n<li>20 grams pistachio paste<\/li>\n<li>30 ml. heavy cream<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Sift powdered sugar and almond powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.<\/li>\n<li>Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.<\/li>\n<li>Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.<\/li>\n<li>Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.<\/li>\n<li>Transfer the mixture to a pastry bag fitted with a 1 cm round piping tip and pipe macarons on an oven tray lined with silicon mat.<\/li>\n<li>Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.<\/li>\n<li>Preheat the oven to 150c degrees.<\/li>\n<li>Bake the macarons for about 10-13 minutes or until set.<\/li>\n<li>Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.<\/li>\n<li>Pistachio ganache: chop the chocolate and put in a bowl.<\/li>\n<li>Add heavy cream and pistachio paste and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.<\/li>\n<li>Cool completely in the refrigerator for 3-4 hours until set.<\/li>\n<li>Transfer the ganache into a pastry bag and fill the macarons. Refrigerate in a sealed box for 24 hours.<\/li>\n<li>Serve at room temperature.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the macarons in a sealed box in the refrigerator for up to a week.<\/li>\n<li style=\"text-align: left\">Serve at room temperature.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12509\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12509\" class=\"wp-image-12509\" title=\"Pistachio Macarons\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2009\/02\/pistachio_macarons2-s.jpg\" alt=\"Pistachio Macarons\" width=\"800\" height=\"560\" \/><p id=\"caption-attachment-12509\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Making macarons at home may seem like a challenge, but it really isn&#8217;t as complicated as it seems. These macarons are made with French Meringue, and require only a few minutes of work. The longest part in the process is to wait about 24 hours after filling in order to allow the macarons get the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34115,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1586,1560],"tags":[1602,1807,1634],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio Macarons | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/pistachio-macarons\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio Macarons | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"Making macarons at home may seem like a challenge, but it really isn&#8217;t as complicated as it seems. These macarons are made with French Meringue, and require only a few minutes of work. 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