Pistachio Macarons



For Macarons

  1. Heat the water & colour till 50⁰C.
  2. Weigh Tegral Macaron mix and add water & mix at 1 minute on slow speed, 4 minutes on high speed for.
  3. Pipe the macarons on silicon sheet and sprinkle with chopped pistachio on top & rest for 45 minutes.
  4. Bake at 130⁰C for 13 minutes on double tray.
  5. Turn the tray & allow to dry bake for 12 minutes with open damper.

For Pistachio Filling

  1. Boil the water with pistachio in it, remove & peel the skin of pistachio, dry & roast them.
  2. Caramelize sugar, water & glycose till golden colour & pour it on roasted Pistachio on silpat & let it set.
  3. When cool, break the pistachio praline into chunks and place in a food processor. Process until the praline becomes a fine paste.
  4. Warm cream & pour on chopped Carat Coverlux White mix till it become homogenieses.
  5. Mix both white chocolate ganache & pistachio praline till it become homogenous paste, rest for an hour.

Pistachio Macarons

Author: Chef Ashish Vhatkar

Complexity level:  

Special macaron recipe to celebrate the occasion of Eid