Pistachio and Strawberry Macarons
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
Pistachio macarons
  • ½ cup/ 50 grams unsalted, shelled pistachios
  • 1½ cups/ 200 grams confectioner's sugar
  • ½ cup/ 75 grams almond flour
  • 3 large egg whites
  • pinch salt
  • 3 tablespoons/ 40 grams sugar
  • green food coloring (gel preferable)
Strawberry curd
  • 12 ounces/340 grams/ about 1½ cups strawberries
  • ¾ cup/ 170 grams sugar
  • 1 tablespoon plus 1½ teaspoons/ 12 grams cornstarch
  • 1 tablespoon fresh lemon juice
  • 3 large egg yolks, lightly beaten
  • 4-6 tablespoons/ 56-84 grams butter, cut into 4-6 chunks
Instructions
  1. Line 1-2 baking sheets with parchment paper. For uniform circles, take a pencil and a small circular cooking cutter, and trace about 2" circles on the parchment. Lay the parchment pencil side down on the baking sheet.
  2. Put the pistachios in a food processor and grind them finely.
  3. Add the confectioner's sugar and almond flour to the food processor. Grind for about 30 seconds, or until everything is well mixed.
  4. Add the egg whites and salt to a clean bowl. Mix on medium using a stand mixer or electric mixer. Beat until you have soft peaks.
  5. Once you have soft peaks, keep the mixer running on medium speed. Add the sugar a spoonful at a time. Make sure the sugar is thoroughly mixed in before adding the next spoonful. Keep mixing until the egg whites hold stiff peaks and are thick, white, and glossy.
  6. Carefully add food coloring to the egg whites. Swirl it in using a toothpick or the tines of a fork. Then use a rubber spatula or metal spoon to gentle fold in the color so the eggs are thoroughly dyed. Be careful not to knock out too much air.
  7. Using a metal spoon, gently fold the pistachio-almond mixture to your egg whites. Fold carefully until all ingredients are mixed and your batter is thick and smooth.
  8. Fill a piping bag with your batter.
  9. Pipe uniform circles on your prepared baking sheet. You want to pipe circles that are about 1-1.5" because the mixture will spread a little to ultimately be about 2" circles.
  10. Lift the baking sheet and wack it sharply on the counter, one time. This is done to get rid of any large air bubbles.
  11. Leave the macarons to sit on the counter for 30 minutes, and up to one hour. During this time they will develop a bit of a crust. This is the macarons setting! The batter should not be sticky or wet after you let it rest.
  12. While the macarons are resting, preheat the oven to 325°F/170°C.
  13. Bake, one tray at a time, for 10 minutes. The tops should be crisp and overall the macarons should be dry and not gooey.
  14. Remove from the oven and let cool on the baking sheet.
  15. While the macarons are cooking and cooling, prepare the strawberry curd. Please note, this recipe will make way more curd than you need for the macarons.
  16. Wash and stem the strawberries. Then puree the strawberries in the blender/food processor or with an immersion blender.
  17. In a saucepan, combine the strawberries, sugar, cornstarch, lemon juice, and egg yolks. Give everything a quick mix to make sure the ingredients are some what combined.
  18. Heat the mixture over medium heat and whisk constantly until everything gets thick. This can take about 10-15 minutes. You'll know it's ready when you lift a spoonful of curd, then drop it back into the saucepan, and that drop doesn't immediately ooze back in with everything else.
  19. Remove pan from the heat and add the butter one tablespoon (14 grams) at a time. After 3 tablespoons taste the curd. Does it taste great? Then leave it. Do you want it richer and creamier? Add another tablespoon of butter and taste again. I think 4 tablespoons is perfect, but 6 tablespoons has a richer and creamier feel.
  20. Let mixture cool slightly. Then, transfer to a bowl, cover with plastic, and put in the fridge for at least an hour.
  21. When the macarons and curd are cool you are ready to assemble!
  22. Using a knife, or piping bag, spread the strawberry curd on the flat side of one macaron. Find a macaron of similar size and create a sandwich. Now you've got a lovely macaron!
  23. Serve or store in a covered container. I find these are best in the first 1-3 days, but are still fine if they sit around a little longer. But let's be honest, you're gonna devour them.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/06/30/pistachio-strawberry-macarons/