![]() ![]() Add in your pistachio paste and mix just until combined. When you get all of the butter added, whip for several minutes on high speed until your frosting looks like whipped butter (which, technically, it is). On medium speed whip the frosting, slowly adding the room temperature butter in pieces. When it reaches room temperature, switch from the whisk to the beater attachment. When your mixture reaches 160 degrees remove it from the heat and whisk it with the whisk attachment of your stand mixer until it cools slightly (I use ice packs on the side of the mixing bowl to cool the mixture more quickly). Whisk the egg white mixture over the boiling water until the egg whites reach 160 degrees (use a baking thermometer to make sure you get the temperature right). Make sure that the water is low enough that it doesn’t touch the bowl on top with your egg whites in it. If you don’t have a double boiler you can use the metal bowl of your stand mixer over a saucepan with about an inch of boiling water. ![]() To make pistachio buttercream, place your egg whites and sugar together on the top of a double boiler. After baking, remove entire silpat to cooling rack and allow shells to cool, completely, before removing them from the silpat. When your macarons are done they should feel “firm on their feet.” If the macaron shells are soft or crack when gently touched, bake for 2 more minutes and test again until they are firm on their feet. Do not open the oven until the 20 minutes are up, and use an oven thermometer for best results. Allow circles to dry for 20 minutes before baking at 300 degrees for 20 minutes, one sheet at a time, in the center of the oven (move oven racks, if necessary). Pipe meringue circles onto a silpat using a template, if desired, and slam the cookie sheets several times on the counter to dislodge air bubbles. When the whites have whipped into stiff peaks, fold the almond/sugar mixture into the whites gradually and carefully until they reach proper “macaronage.” Place 2-3 drops of gel food coloring into the batter and swirl gently before carefully pouring into a piping bag. Sift your almond flour/powdered sugar mixture through a sieve and throw away the pieces that are too large to pass through the sieve. Meanwhile, pulse your almond flour and powdered sugar in a food processor until the mixture is well combined. Whip room temperature egg whites, cream of tartar, and white sugar with the whisk attachment of your stand mixer until the whites reach stiff peak stage. Agrimontana pistachio paste (depending on how strong you want the pistachio taste to be) (very lightly adapted from Sally’s Baking Addiction )ġ 1/2 sticks room temperature salted butter (no substitutes)ġ-2 tbsp. What are we waiting for? Let’s do this! Pistachio French Macarons Macaron Ingredients: That and any cake I run into similar issues with, or since I enjoy making new things all the time, cakes I'm not interested in executing again.Pistachio French Macarons were the natural alliance between my Sicilian Pistachio Paste and the Beloved French Macaron. There's a Pistachio Cake that's apparently quite popular, but ordering the necessarily Agrimontana Pistachio Paste resulted in failure so I won't list that cake. I'll need a minimum of 2 weeks notice though I am not likely to know if all the ingredients are readily available until I reread the recipes. This isn't something I'm interested in doing for money or for a party I can't attend, but I'd love the excuse to bake any of these cakes once or twice. I can't pull something off like the Arnold Palmer Cake I baked in an early blog entry without an event in mind.Īnd so here's a list of the cakes in the MMB cookbook that I am willing to bake for events and birthdays if I like you enough. ![]() I can make all the MMB pies and cookies I like, but the same is not true of their cakes. ![]()
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