Raspberry Pistachio Macarons
Are macarons difficult to make...?
Let us show you with A Foolproof Method To Make Raspberry Pistachio Macarons With Convection Oven!
PREPARATION
Macaron :
INGREDIENTS | AMOUNT |
|---|---|
Ground Almond | 150 g |
Icing Sugar | 150 g |
Egg White | 55 g |
Meringue: | |
Egg White | 55 g |
Sugar | 150 g |
Water | 38 g |
Pistachio Buttercream :
INGREDIENTS | AMOUNT |
|---|---|
Egg White | 150 g |
Sugar | 160 g |
Water | 60 g |
Butter (cold) | 500 g |
Pistachio Paste | 100 g |
Others :
- Raspberry Jam
- Fresh Raspberries
METHOD
Macaron :
1. Blend ground almond, icing sugar and coloring powder together by using blender.
2. Transfer the almond mix into a mixing bowl, add in egg white. By using wooden spatula, mix well the mixture.
3. Italian meringue: pour the egg white into mixing bowl with whisk attachment.
4. Place sugar into saucepan and add in the water, bring to boil.
5. Cook the syrup until 112°C, stop heating.
6. Whisk the egg white by using high speed when syrup start boiling.
7. Pour over the hot syrup into egg white from the side of the mixing bowl.
** Do not stop mixing, must mix with high speed when pour in hot syrup to avoid the egg white turn cook.**
8. Whisk the meringue until meringue turn warm. Stop from mixing.
9. Fold in the Italian meringue into almond mixture.
10. Transfer the mixture into piping bag and pipe the macarons on baking pan with silicon mat.
11. Rest for 10mins.
12. Bake at 140°C for 18mins.
Pistachio Buttercream :
1. Italian meringue – place egg white into mixing bowl with whisk attachment.
2. Boil the sugar and water until 112°C.
3. When the syrup start boil, start mix the egg white with high speed.
4. Pour over the hot syrup into slightly foam egg white and continue mix with high speed until meringue turn warm.
5. Cut the cold butter into small piece, add the cold butter piece by piece from the side of the mixer.
6. Whisk until all butter and meringue combine well.
7. Add in the pistachio paste and whisk well.
8. Transfer into piping bag with round nozzle.
ASSEMBLE
1. Prepare fresh raspberries and raspberry jam.
2. Pipe the pistachio buttercream from the side of macaron.
3. Add in fresh raspberry and pipe another portion of pistachio buttercream repeat until fill up all side.
4. Pipe pistachio buttercream at the centre of macarons, followed by raspberry jam then cover with buttercream again.
5. Cover with another pcs of macaron shell.
6. Décor with fresh raspberry and gold leaf.
5. Wrap well and flatten the dough into long rectangular shape.
6. Roll up the dough like rolling a Swiss roll.
7. Set aside to rest, continue with the other dough.
8. Once done with the 8th dough, we can back to handle the 1st dough.
9. Rotate the dough 90 degree, flatten the dough again to rectangular shape. Make it long and thin.
10. Roll up the dough again like a Swiss roll.
11. Rest aside and continue with rest of the dough.
12. Use a pastry knife to cut the dough into half. (You will see very nice layers on the dough)
13. Lightly dust your working surface with a bit of flour. Flatten the cut dough with your palm and then use a rolling pin to roll it out into a circle, around 3 to 3.5 inches in diameter.
14. Wrap the filling in each dough, seal and pinch it tight.
15. Once you done wrapping all the fillings, ready to bake at 170°C for 20mins.
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