Increase the mixer speed to the fastest speed and whip until the mixture is thick and the whisk leaves marks in the meringue. This will take approximately 1½ - 2 minutes. The final meringue will be thick, fluffy and have medium stiff peaks. You should be able to hold the bowl upside down without the meringue sliding out of the bowl.Īdd ⅓ of the meringue to the almond flour mixture. Place the 4 egg whites and all of the sugar into the mixing bowl. Using the whisk attachment of your mixer, whip the egg whites at low speed for one minute so the egg whites and sugar become well combined. Raise the speed to medium for another two minutes. Note: Be sure to check and see if your pistachio paste is pure 100% pistachio paste or a blend of almonds & pistachios. The pure pistachio paste is very expensive, but worth it for the flavor.ġ12 grams butter (4 ounces or 1 stick of butter)įor the macarons: Sift confectioner’s sugar and almond flour. Discard any big pieces. Note: All dry ingredients should be spooned into a measuring cup and leveled off FOR THE fillingsġ60 grams chilled butter (6 ounces or 1 ½ sticks)Ĥ0 grams pure pistachio paste* (3 tablespoons + ½ teaspoon)
0 kommentar(er)
