Pistachio buttercream Macarons

The Pistachio buttercream Macarons Recipe Dress up your filled macarons by rolling the edges in nely ground pistachios spread on a plate or in a small bowl.

Pistachio buttercream Macarons

3 eggs
1 cup (7 ounces/200 grams) super fine granulated sugar
½ cup (1.8 ounces/50 grams) gr ound raw pistachios OR 2 tablespoons (1 ounce/30 grams) canned pistachio paste
1 cup plus 2 tablespoons (2¼ sticks;
9 ounces/230 grams) chilled unsalted butter, preferably European-style

Beat together the eggs and the sugar with the electric mixer at high speed; you want your batter to double in volume and become ® fluffy.

Pour into a saucepan, then stir in the pistachios. Heat over medium temperature, stirring, until the mixture forms a compact batter.

Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator. Cut the butter into small pieces and beat with the mixer at high speed, using the wire whip attachment.

When the butter starts to expand in volume and become ® uffy, add the chilled pistachio batter and whip again.

Pistachio buttercream Macarons
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