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Below are the ingridients that are required to prepare a delicious Pistachio Macaroons:
- Take of FOr Macarons Paste.
- Prepare 300 grams of Grounded Almonds.
- You need 300 grams of Icing sugar.
- Use 150 grams of Egg whites.
- Use of Italian Meringue.
- Provide 150 grams of Egg whites.
- Provide 150 ml of Water.
- Get 300 grams of Caster Sugar.
- Provide 1 dash of lemon.
Ready with the ingridients? Here are the steps on producing Pistachio Macaroons:
- Seive the icing sugar and the grounded sugar three times. MEanwhile bring to boil the caster sugar and the water. (BOiling point should reach 118 *C).
- BEat the egg whites in the machine with a pinch of sugar to make the Italian meringue glossy. WHen the mixture is of a good consistency pour in the boiling sugar at one place only and beat in low temperature..
- When meringue is ready pour into the icing sugar and grounded almond. Fold in the mixture add the egg whites and the colouring..
- Pipde the paste into pipping bag and display on tray..
- LEave macaroons to rest at least 20 mons to allow the shell to form…
- COok in the oven at 115 for 8 or 9mins..
Very important that they are dry roasted, and not roasted with any oils. Place one cup of pistachios in a small food processor. Pulse a few times until the pistachio starts to become ground. However, pistachio macarons are slightly different because pistachio flour is used in the macaron shell, along with the traditional almond flour. To make the pistachio flour, you simply grind the pistachios in a food processor with the almond flour and powdered sugar.
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