Nuts Paste (pistachio, walnut, hazelnut or almond):
1/2 cup Untoasted, unsalted pistachios, walnut, hazelnut or almond
1/8 cup almond flour
1/4 cup Granulated sugar
1.5 tablespoon of Water
1 or 2 tablespoon La Tourangelle Roasted Pistachio, Hazelnut, Walnut or Almond oil
- Place the nuts of your choice on a paper lined pan. Toast them for 15 minutes at 302°F . Let them cool down.
- Heat the sugar and the water in a saucepan on medium heat.
- When the sugar syrup is thick enough, throw in the nuts and stir for a few second.
- When all the sugar coats the pistachios and any remaining syrup turns powdery white, pour the nuts onto a baking sheet to cool.
- Place the nuts and the almond flour in your food processor
- Mix for about 2 minutes.
- Add 1-2 tablespoon of La Tourangelle Pistachio, Hazelnut or Walnut oil.
- Keep mixing for around 10 minutes until the mixture becomes thick.
1 1/4 cups powdered sugar
2/3 cup almond flour
Pinch fine salt
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
5 drops green (or brown) food coloring
2 egg whites
Piping bag with 1/4 round tip / Parchment paper / Rubber spatula
Mix the powdered sugar, almond flour and salt in a bowl using a whisk (dry ingredients).
In a separate bowl using a whisk, mix the granulated sugar, vanilla, food coloring and egg whites. Whip until the batter is firm. Take one-third of this batter 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 and continue to fold to create a shine. This process is called macaroning and is key to the overall recipe. It takes several minutes to be sure that all ingredients are mixed very very well! (to fold in baking = “gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired. Folding is often concerned with ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture”).
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 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.