Pistachio And Chocolate Macaroons Recipe

If I hadn't already been kicked a few weeks ago from GBBO, I certainly would have been after this recipe - Perhaps I'm the Norman of the show, this recipe was far too complex and 'exotic' for my feeble little hands to handle. It was all going so well, I managed to make the Italian Meringue for this recipe without a bother but as soon as they come out of the oven I realizedThey where far too big and B Where was the shine and they had started to crack? Anyone want to fill me in on how to correct this?
But alas this bake wasn't a total fail, they did taste the way a macaroon should, perhaps Ill just call them Whoopie Pies instead,  either that or just stick a 'Lovingly home made label' on them...



Ground Almond, Pistachios and Icing Sugar

What You Need

The Pistachio Macaroons 
  • Icing Powder 200g
  • Ground Almonds 135g
  • Pistachios 65g
  • Egg Whites 150g
  • Granulated White Sugar 200g
  • Water 75g
  • Green Food Colouring 
The Chocolate Buttercream
  • Dark Chocolate 50g
  • Unsalted Butter 100g
  • Icing Powder 200g
  • Vanilla Extract 1tsp
  • Splash of Milk

Ready? Lets cook

Pistachio Macaroon Shells
  1. Place the ground almonds, Icing powder and Pistachios into a food blender, blend well.
  2. Put into a bowl and add in 75g (Half) of the egg whites, give it a good stir until it makes a thick paste
  3. Place the sugar and water into a pan and put on the hob on a medium heat, when the sugar reaches 108°  Start whipping the other half of the egg whites with the green food colouring
  4. When the sugar reaches 119° pour it slowly on to the egg whites, continue whisking untill the egg whites have cooled and it forms a soft peak - You've made a Italian Meringue! 
  5. Start to fold the meringue into the rest of the ingredients, slowly and steadily is key. It will be ready when it is shiny and not too thick or runny. It should fall back into place after you move it. 
  6. Line a baking tray with parchment paper and pipe small circles of about 3 - 4 cms onto it  
  7. Optional - Sprinkle with coarsely chopped Pistachios 
  8. Bake in a preheated oven at 150° (130 fan, Gas Mark 2)  for 13 - 16 minutes, keep an eye on them as they can burn quickly.
  9. Let them sit for about 20 - 40 minutes
Chocolate Buttercream
  1. Melt the chocolate in a bowl over a pan on simmering hot water
  2. In a separate bowl beat the butter and incorporate the icing sugar gradually, add the vanilla extract continue to blend. 
  3. Fold in the melted chocolate, add some milk if its too stiff
Assembling the Pistachio Macaroons
  1. Gently crush the bottom of the shell so there's space to pipe in the filling, put in the filling and then sandwich another shell on top.
  2. Store in the fridge for 24hrs before serving
Pistachio And Chocolate Macaroons Recipe

Have I put Laudree out of business? Hell no. I have to practice this recipe a few more times to get it right but hey, at least they taste good.

P.S - If you have better luck with this recipe or want to try out any of my other recipes Hashtag it #BakingwithGoodowl I'd love to see!

Check out last weeks bake post - Baked Custard and Jam Doughnuts 
xx
Pistachio And Chocolate Macaroons Recipe

If I hadn't already been kicked a few weeks ago from GBBO, I certainly would have been after this recipe - Perhaps I'm the Norman of the show, this recipe was far too complex and 'exotic' for my feeble little hands to handle. It was all going so well, I managed to make the Italian Meringue for this recipe without a bother but as soon as they come out of the oven I realizedThey where far too big and B Where was the shine and they had started to crack? Anyone want to fill me in on how to correct this?
But alas this bake wasn't a total fail, they did taste the way a macaroon should, perhaps Ill just call them Whoopie Pies instead,  either that or just stick a 'Lovingly home made label' on them...



Ground Almond, Pistachios and Icing Sugar

What You Need

The Pistachio Macaroons 
  • Icing Powder 200g
  • Ground Almonds 135g
  • Pistachios 65g
  • Egg Whites 150g
  • Granulated White Sugar 200g
  • Water 75g
  • Green Food Colouring 
The Chocolate Buttercream
  • Dark Chocolate 50g
  • Unsalted Butter 100g
  • Icing Powder 200g
  • Vanilla Extract 1tsp
  • Splash of Milk

Ready? Lets cook

Pistachio Macaroon Shells
  1. Place the ground almonds, Icing powder and Pistachios into a food blender, blend well.
  2. Put into a bowl and add in 75g (Half) of the egg whites, give it a good stir until it makes a thick paste
  3. Place the sugar and water into a pan and put on the hob on a medium heat, when the sugar reaches 108°  Start whipping the other half of the egg whites with the green food colouring
  4. When the sugar reaches 119° pour it slowly on to the egg whites, continue whisking untill the egg whites have cooled and it forms a soft peak - You've made a Italian Meringue! 
  5. Start to fold the meringue into the rest of the ingredients, slowly and steadily is key. It will be ready when it is shiny and not too thick or runny. It should fall back into place after you move it. 
  6. Line a baking tray with parchment paper and pipe small circles of about 3 - 4 cms onto it  
  7. Optional - Sprinkle with coarsely chopped Pistachios 
  8. Bake in a preheated oven at 150° (130 fan, Gas Mark 2)  for 13 - 16 minutes, keep an eye on them as they can burn quickly.
  9. Let them sit for about 20 - 40 minutes
Chocolate Buttercream
  1. Melt the chocolate in a bowl over a pan on simmering hot water
  2. In a separate bowl beat the butter and incorporate the icing sugar gradually, add the vanilla extract continue to blend. 
  3. Fold in the melted chocolate, add some milk if its too stiff
Assembling the Pistachio Macaroons
  1. Gently crush the bottom of the shell so there's space to pipe in the filling, put in the filling and then sandwich another shell on top.
  2. Store in the fridge for 24hrs before serving
Pistachio And Chocolate Macaroons Recipe

Have I put Laudree out of business? Hell no. I have to practice this recipe a few more times to get it right but hey, at least they taste good.

P.S - If you have better luck with this recipe or want to try out any of my other recipes Hashtag it #BakingwithGoodowl I'd love to see!

Check out last weeks bake post - Baked Custard and Jam Doughnuts 
xx

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