Pistachio icecream macarons


Macarons con helado de pistacho

Macarons con helado de pistacho


{Pistachio icecream macarons}

Prep time: 1 hour

Cooking time: 10 min

Yield: 25-30 macarons


Ingredients

    For the shells:

  • 90 gr egg whites (about 3), room temperature
  • 30 gr granulated sugar
  • 200 gr powdered sugar
  • 110 gr powdered almonds
  • green food colouring (powdered food colouring is the best option, about 1/2 tbsp)
  • For the filling:

  • homemade pistachio icecream

Directions

  1. Prepare the macarons: in a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue.
  2. Weight the powdered almond, powdered food colouring, and powdered sugar, and sieve it. This is an important step.
  3. Sieve again through a fine sieve, and add them to the meringue.
  4. Give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.
  5. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. You can use this template, placing it under a paper parchment, so that all shells have the same size.
  6. When finished piping the macarons, remove little bubbles on shells surface by pinching them with a wooden skewer.
  7. Let the macarons sit out for 60 minutes to harden their shells a bit and bake them at 270º F for 10-12 minutes, depending on their size, and let cool.
  8. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
  9. To decorate them, I have used a stencil and food colouring spray
  10. To prepare the pistachio icecream, please follow the instructions on this post
  11. To make the sandwiches, spoon some ice cream onto flat side of each macaron. Top each with flat side of another macaron; press lightly; cover and freeze.

NOTES:

Autora : Sandeea Cocina


5 Comments a “Pistachio icecream macarons”

  1. 23 September 2013, 5:46 pm - Annabelle

    Just wanted to thank you for so many delicious recipes. Great pictures also. I really really appreciate that you translate to US measurements and from your Spanish to English.

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  2. 24 September 2013, 4:35 am - Kiran @ KiranTarun.com

    Divine! We love pistachio macaron and ice cream in our household :)

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  3. 25 September 2013, 4:23 am - Shoba Shrinivasan

    Wow these macaroons looks like little jewels…How could you even think of eating them? Lovely lovely lovely…they look so gourmet, Love the spray painting….love the colours..

    Shobha

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  4. 14 October 2013, 9:55 am - SandeeA

    Thank you all :)

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  5. 11 November 2013, 7:11 pm - amy wang

    hello! i love your website!!! can i ask how you paint on the macaron? it looks so even like it was spray painted on!

    Responder a este comentario

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