(Makes around 25 -30 Macarons)
- 160g powder sugar
- 100g ground almonds
- 60g ground pistachios
- Green food dye (I use gel)
- 4 medium egg whites (separate into 2 batches, second batch needs to be aged for 24 hours or 8-10 seconds in the microwave)
- 160g granulated sugar
- Line baking sheets with parchment paper.
- Mix together the powder sugar, ground almonds and ground pistachios into a large mixing bowl.
- Add the first batch of egg whites (un-aged) and the food coloring to the almond mix. This will form a thick paste.
- Wisk the aged batch of egg whites in a bowl until its foamy. Add the sugar to the egg until you have a shiny peaked meringue mixture.
- Add the meringue onto the almond mixture and gently fold together. Do not over-mix the batter.
- Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds onto the prepared baking sheets, lift the baking sheet and tap the sheet to the surface you are working on, this will spread out the heaps. Then leave to rest for 30 minutes on the kitchen counter, or until the macarons have developed a skin. (I leave the kitchen and do all this in a cooler room)
- Heat the oven to 300F, and Bake the macarons for 10-12 minutes. Once out of the oven immediately slide the parchment onto a work surface and cool for a few minutes before gently peeling off the paper.
- Pair up your macaron shells.
- ½ pound of butter softened
- 3 1/2 cups powdered sugar
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract
- 4 tablespoons milk
- Cream butter.
- Add powdered sugar into the mixing bowl. Mix.
- Add vanilla extract, salt, and milk/cream and beat for 3 minutes.
- If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
When pairing the macarons together I added some strawberry rhubarb jelly (which I will provide the recipe to soon) on both sides of the macaron then I put a little less than a tbsp of buttercream on one macaron and pushed together.