How to make pistachio macarons

Do your children like the food you cook? I believe many people would not dare to nod. If children don’t like the food prepared at home, it is easy for them to develop picky eating and anorexia, which will greatly affect their physical and mental development. So, for the health of your children, you should learn from me how to make pistachio macarons.

1. [Preliminary preparation]: Wrap 75g + 75g egg whites in plastic wrap and put them in the refrigerator three weeks in advance to let them stand until they become liquid.

2. Weigh 200g of powdered sugar first

3.200g almond powder

4. Mix the two powders

5.Sieve the mixed powder.

6. Take 75g of egg white that has been refrigerated for 3 weeks and add it to the sifted powder.

7. Add a little green food coloring and mix well.

8. Add 200g powdered sugar + 50ml water into the pot

9. Stir while heating.

10. When the sugar water is heated to 105 degrees

11. Take another 75g of egg whites and when the sugar water is heated to 105 degrees, start beating the egg whites at low speed.

12. When the temperature of the sugar water reaches 115°, switch to high speed and beat until it is heated to 118°.

13. Slowly pour the sugar water into the whipped egg whites while stirring at low speed.

14. After pouring everything in, switch to medium speed and stir evenly. Use your hand to test the wall of the container until the temperature is not too hot. (about 50°) and lift the whisk so that the egg whites are in the shape of a "bird's beak".

15. Carefully stir the whipped egg whites into the egg whites made in step 4 in 3 batches. (The mixing method is the same as making light cheesecake, slowly turn it up from the bottom with a rubber spatula, and slowly rotate the container with your left hand.)

16. Prepare the silicone macaron mold and make sure it is completely dry and free of water.

17.1 Add the prepared egg white paste into the piping tube and select a round opening of about 8 mm. Use a piping tube to squeeze out macaron shapes one by one. Be careful not to exceed the grooves of the mold. (You don’t have to squeeze it full, the egg whites will slowly spread out and automatically adjust to the shape of the mold.)

18. How to squeeze macarons without a macaron mold: hold the tube vertically when squeezing, and then pull the tube open diagonally after squeezing. Ensure the egg white mud is round.

19. After squeezing everything out, shake the baking tray up and down 3 times to get out the bubbles inside.

20. Let it sit for 35 minutes (during this time, there should be no moisture around the macarons, and the macarons should not be exposed to water)

21. Preheat the oven to 190°, put in the macarons, and bake at 160° for 13 minutes. (Only put one layer at a time, do not overlap several layers. If you are squeezing macarons on baking paper, put 2-3 layers of metal trays underneath to ensure the heating temperature. This is the trick to make macarons crispy on the outside and soft on the inside.)

22. Let the baked macarons rest for about 30 minutes and then completely remove from the mold.

23. [Pistachio filling]: 40g powdered sugar + 10ml water, heat and melt into syrup. Then add 20g almond powder and 80g chopped pistachios and stir until it becomes thick.

24. Add 2 bags of vanilla sugar powder to 2 egg yolks and beat well.

25. For the thick pistachio paste, add 120g of liquid butter and cook over low heat until it boils and thickens. Add the pistachio paste from step 4 into the beaten egg and sugar liquid little by little and mix well.

26. Pour the mixed liquid into the pot and stir over low heat until it becomes a thick paste (note, it cannot boil). Then add the melted butter at room temperature, mix well, and cool the prepared pistachio filling.

27. Take a piece of macaron that has been removed from the mold and spread the filling on it.

28. Take another slice, cover it lightly, and turn it carefully to make the filling evenly distributed.

29. [Crab-flavored macaron filling]: Drain a can of crab meat, add homemade French mayonnaise, and mix well into a paste.

30. Take a piece of macaron that has been removed from the mold and spread the filling on it. Take another slice, cover it lightly, and turn it carefully to distribute the filling evenly.

31. Refrigerate for 24-48 hours.

Housewives, after reading the editor’s introduction, are you unable to hold back? So hurry into our kitchen and make your own pistachio macarons in your own world.