Pistachio macaroons - The blog of the-kitchen-of-sophie

Kitchen Addict Recipe

For hulls 70 g egg white (about 2 eggs but I recommend weighing) 140 g icing sugar 80 g almond powder 20 g sugar semolina
Powdered green food coloring
For pistachio paste
5ml of water
20g of caster sugar
40g of unsalted peeled pistachios | 10g of powder almonds
1 pistachio aroma mocha spoon
For pistachio ganache (recipe from Pierre Hermé)
1 yolk of egg
60 g of liquid cream of 10 g of butter and 1 sachet of vanilla sugar

decor
20 g of crushed pistachios
Pistachio paste
Quickly roast pistachios in a dry pan. Meanwhile, prepare a bowl of syrup with sugar and water. Pour the syrup over the pistachios, add the aroma and the almond powder and mix well and let warm. Pass the mixture to the mixer to obtain a fine grind. Reserve the dough.
La Ganache
Take 35 g of pistachio paste and mix with the cream warmth. Bring to a boil. Meanwhile, whip the egg yolk with the vanilla sugar.
Gradually pour the cream over the sugar/egg mixture, while stirring briskly. transfer all to the saucepan and heat gently until thickened. Be careful, do not let the cream boils. Dispose and let cool. Add the soft butter then film to the touch and let cool.
The Hulls Mix the icing sugar and the almond powder and sift the whole. Bring the egg whites to firm snow, add the caster sugar and whip at maximum speed to obtain the "bird's beak" (the whites form spikes when the drummer is removed). Add a dash of green dye and mix well for a homogeneous color.
Gradually add the mixture of almond powder/icing sugar by working the mass with the spatula (this is macaronnage). The mixture should be shiny, smooth and form a ribbon while falling down. Once the consistency is good, put the unit in a smooth socket bag.
Make small, about 3 cm staggered domes on a sheet of parchment paper. Sprinkle half of the shells with crushed pistachios. Let it crust for about 20 minutes.
Place the plate containing the macaroons on another empty plate and bake at 130 ° C for 20 minutes. At the end of the oven, let cool before taking off the shells.
Montage
Stick the macaroons in pairs with a dash of ganache when it is completely cooled. Place the macaroons in the fridge and wait 24 to 48 hours to taste them.