I lurrrrrrrrrrrrve this macaron. The pistachio makes it soooooooo fragrant. I don’t know if it’s because I gently roasted it beforehand or pistachios past times itself actually gustation this proficient inwards macarons.
And this macaron matures actually fast. Maybe due to the immense wet from the avocado, that minutes later filling, it turns soft together with chewy, a truthful pleasance to eat. I could swallow a few inwards a row. The macaron shell is all the same sweet, only non cloyingly sweet, only when paired alongside a slightly tangy filling, it’s real nice.
My macaron shells all the same ask a lot of practise equally they are all the same quite hollow. Maybe I should dry out out my whites inwards the refrigerator earlier doing together with then that I tin trim the H2O content.
Pistachio Macarons alongside Avocado Cream Cheese Filling
Recipe source: Wendyywy
With basic macaron shell recipe adapted from Pierre Herme equally seen on Swee San’s
Pistachio mixture
100gm pistachio nuts
100gm icing sugar
37gm egg white (from 1 Grade Influenza A virus subtype H5N1 egg)
Small pinch of salt
Meringue
37gm egg white (from 1 Grade Influenza A virus subtype H5N1 egg)
100gm sugar
25gm water
Very minor blob of light-green nutrient colouring
1. Bake pistachios inwards a preheated oven at 150C for iii minutes.
2. Grind warm pistachios alongside icing saccharide inwards blender/mill together with sift once.
3. Mix pistachio mixture alongside 37gm egg white, nutrient colouring and salt. Set aside.
4. Cook saccharide together with H2O until it reaches 118C.
5. When the syrup reaches 105C, crunch egg white until medium peaks.
6. When syrup reaches 118C, pour it into egg whites alongside beaters running on depression speed.
7. Beat meringue until rigid together with glossy on high speed (5 minutes alongside a manus mixer).
8. Stir 1/3 of meringue into pistachio mixture.
9. Pour pistachio mixture into meringue together with fold(not stir) until batter is able to autumn without describe later a count to 10.
10. Place batter into a pipage handbag alongside a apparently 1cm nozzle. Pipe dollops of batter onto a lined baking tray (I used Tesco’s baking newspaper together with they are slowly to endure removed).
11. Preheat oven to 150C (fan off).
12. Bake for xiv minutes on the lower third of oven.
13. Remove from tray (with paper) together with allow it residuum on a rack to cool down.
14. Peel macarons off together with span them alongside like sizes. Keep air tight until fourth dimension to fill. (I proceed overnight)
15. Pipe a blob of chilled avocado cream cheese filling onto ane macaron together with top alongside around other piece.
16. Serve at ane time or proceed chilled.
*Note: I used fresh egg whites together with I didn't dry out my mac shells.
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Avocado Cream Cheese Filling (to endure prepared if the shells come upwards out fine)
60gm avocado puree (from 1 smallish Hass avocado, passed through a sieve)
½ Tbsp lemon juice
25gm saccharide
75 gm cream cheese
Mix avocado puree alongside lemon juice. Beat cream cheese alongside saccharide until it is smooth. Finally combine alongside avocado puree together with create amount the macarons. Best used when chilled thoroughly.
I am submitting this post to
Aspiring Bakers #17 – March Macaron Madness! (Mar 2012)
hosted past times Alan of Travellingfoodies
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