Thus far, I am in LOVE with pistachio macarons - this is why you have all been subjected to photos of pistachio paste and the like. Well I am proud to say that it is finally happened... Macarons have been born in my very own kitchen from my very own hands... TWICE this week! Allow me to explain.
Earlier this week I decided that I was going to finally do it. So I whipped out the lovely book that I bought a few weeks ago entitled Macarons by Bérengère Abraham:
|Photo Credit: Better World Books|
This morning I did some wonderful scoping of Youtube videos and came across a video tutorial from Fine Cooking Magazine on how to make the perfect French macaron. I watched the video featuring chef Joanne Chang and instantly knew I'd found the recipe that would bring me success. Watching her in the video helps IMMENSELY and I recommend that everyone watch it! Chef Joanne has saved my (macaron) life!
I didn't take process photos for fear that today's batch was failure round 2... thankfully it wasn't. Welcome to the world my wonderful little macarons!
|Prior to baking - crusted over and ready for the oven|
|I LOVE YOU MACARONS!|
|Step 1 - Boil Pistachios|
|Post-boiling... peeling of skin has begun|
|Mmmmm - pistachio skin|
|Pretty peeled pistachios|
|Then dry roast peeled pistachios|
|Then boil sugar and water|
|Then add pistachios and stir until awkward looking|
|Then pulse to oblivion in food processor until crumbs form. Add in 1 egg white...|
|Voila! Pistachio paste... which will be added to other ingredients to make pistachio cream (and you thought we were done!)|
|Add pistachio paste to 35% cream and cook until disgustingly hot|
|Add a couple of other things and voila! Now you're done... kinda. Put it in the fridge to cool.|
|This is what happens when you peel the macarons off the parchment paper a little too early|
Sleep sweet and eat sweet!