Top Tips for Macarons generally
- Make the mixture as dry as possible to get that perfect 'macaron' finish and shape. For this - do not use liquid food colouring - use food colouring paste (available from a proper baking shop). Also keep your flavourings as concentrated as possible - i.e. use extract rather than juice. But if you do accidentally add too much liquid then you can leave the mixture out in the open for a few hours to dry it out before baking.
- Line 3 baking trays with greaseproof paper, then grease the paper lightly with almond oil. this is a safeguard against the macaron sticking to the sheet.
160g icing sugar
100g ground almonds
60g ground pistachios
4 medium egg whites, separated into two equal batches -
160g caster sugar
green food colouring paste
Measure icing sugar, ground almonds and ground pistachios into a bowl. In a separate bowl whisk up egg whites, add sugar - form peaks. Dip end of a teaspoon into green colouring paste and smear into egg whites, and then fold in ground nut and icing sugar mix in 3 batches. (this is the French method - if you are a proponent of the Italian method and own a sugar thermometer then go here)
Make small mounds on your baking sheets. Leave to stand for 1 hour so they form a shiny skin. Then bake at 150*C in fan oven for 14 minutes.
When they come out of the oven, lift the greaseproof paper off the hot tray and slide onto the cool work surface. Then 3 minutes later, peel the macarons off the greaseproof paper and onto a cooling rack.
140g ground pistachio
3 tbsp vanilla sugar
1 tsp vanilla essence
60g chocolate chips
3 tbsp double cream
Mix all dry ingredients together. Add cream and stir in. Keep adding more cream until you have a paste. Use this paste to sandwich the macarons together.
(see also Vanilla Beanpole about raw pistachio filling)