CHOCOLATE-PISTACHIO MACAROONS
Provided by Food Network Kitchen
Time 45m
Yield About 30 macaroons
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.
PISTACHIO MACARONS
Most people don't realize that the flavor of a macaron is dictated solely by its filling. The cookie recipe is actually the same for every macaron; only the coloring changes to give the cookie the color of its flavor. In France, pistachio paste is quite common. It's a delicious, thick cream of caramelized pistachios always used around the Holidays. Since it is almost impossible to find in the States, this recipe shows how to make the homemade version and bring a piece of Paris to any Holiday festivity.
Provided by Food Network
Categories dessert
Time 1h55m
Yield 24 filled macarons
Number Of Ingredients 14
Steps:
- For the pistachio cream filling: Preheat the oven to 300 degrees F.
- Spread the pistachios onto a baking sheet and toast for 15 minutes. Let cool.
- Place the granulated sugar and 1 tablespoon water in a saucepan and bring to a boil over medium heat (brush down the sides with water to avoid any clinging granules of sugar and prevent crystallization). Cook the syrup until it reaches 250 degrees F on a candy thermometer. Add the toasted pistachios to the hot syrup and stir until the nuts are well coated. When all the sugar coats the pistachios and any remaining syrup turns powdery white, pour the nuts onto a baking sheet to cool.
- Once cooled, place the pistachios in the bowl of a food processor with the almond flour. Blend until the nuts resemble a coarse meal, approximately 1 minute. Slowly drizzle in the oil while continuing to blend the mixture. Add the butter, almond paste, almond extract and 3 tablespoons water. Keep mixing until mixture is a smooth paste, approximately 3 minutes.
- For the macarons: Mix the powdered sugar, almond flour and salt in a bowl using a whisk; set aside. In a separate bowl using a hand mixer, mix the granulated sugar, vanilla, food coloring and egg whites. Whip until the batter has firm shiny peaks. Take one-third of the wet mixture and fold into the dry ingredients. Gradually fold in the remaining batter. Once the dry ingredients have been absorbed, run a rubber spatula over the mixture to create a shine. This process is called macaroning and is key to the overall recipe.
- Line 2 cookie sheets with parchment paper. Transfer the batter to a piping bag with a 1/4-inch round tip. Pipe the mixture in 1-inch rounds onto the cookie sheets. It's important to create a consistent size for each cookie. Let stand for 30 minutes to create a thin crust on the outside.
- Adjust the oven racks: Put one in the lower third of the oven and a second in the upper third of the oven. Preheat the oven to 300 degrees F. Bake until the macarons puff and rise to form ''feet'' and are crisp, 17 to 20 minutes. Let cool completely on the cookie sheets before filling.
- Put about 1 teaspoon of pistachio cream filling between 2 cookies to create the finished macarons.
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