Happy Labor Day! Or Macaron Monday over here… Look, I’m gonna be honest, I re-wrote this post like eight times. It just wasn’t working & I gave up. It looks like my brain is taking the day off. So in the spirit of the holiday, I think I’m just going to let these guys speak for themselves. They’re delicious macarons, they’re made from pistachios, I didn’t make the filling, have a wonderful Labor Day.
For more details about making macarons, visit my post on Chocolate-Peanut Butter Macarons.
- FOR THE SHELLS:
- 55 grams Blanched Slivered Almonds (or almond meal)
- 55 grams Pistachios (roasted & unsalted)
- 200 grams Powdered Sugar
- 90 grams Egg Whites (at room temperature)
- 30 grams Granulated Sugar
- Cocoa Almond Butter (store bought)
- FOR THE SHELLS:
- Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
- Process almonds, pistachios & powdered sugar in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
- Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2-3 minutes on speed 8 - they should stay put if you hold the bowl upside-down).
- Add the dry mixture into the egg whites
- Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
- Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it's optional).
- Using circle guides or freehand, pipe 1¼" circles onto the prepared baking sheets (they will spread to about 1½"), keeping them about an inch apart to allow for the spreading. Do this same method for the second baking sheet.
- Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Let the macs sit out for 30 minutes before baking to form a dry shell on the tops to prevent cracking.
- Preheat the oven to 315 degrees F.
- Bake each sheet, one at a time, for about 15 minutes (depending on size), rotating the pan once halfway through.. Once they're ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
- Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
- TO FILL:
- Spread or pipe a layer of filling on the cookie side that's facing up. Sandwich the halves together, pushing the filling to the edges.
*If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat, just be sure to remove before baking
* Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month), allow them to come to room temperature before eating
* Macarons are best eaten 24-48 hours after assembly