Creme Brulee Pistachio Macarons Recipe 465

PISTACHIO MACARONS

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.

CREME BRULEE PISTACHIO MACARONS RECIPE - (4.6/5)

Steps:

• In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue along with some food coloring if using, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one. Prepare the creme brulee filling: Preheat the oven to 300F and position a rack in the enter. Line a 8x8-inch square pan with foil and lightly coat with cooking spray or melted butter. Place this pan in a larger roasting pan and set aside. In a medium saucepan set over medium heat bring the milk, heavy cream and vanilla bean seeds to a simmer. In the meantime, whisk together the sugar and egg yolk together in a large bowl until the mixture is pale. When the milk/cream is hot, slowly pour it over the egg yolk and sugar, whisking constantly to prevent the eggs from curddling. Let the mixture cool to room temperature, skim the foam on top and pour it into the prepared baking pan. Fill the roasting pan with water so that it comes about halfway up the side of the creme brulee pan. Bake for 20 to 25 minutes. It is ok if the center still appears a little wiggly. It will set as it cools. Let cool to room temperature before refirgerating preferably overnight. Note: to seed a vanilla bean: place it on a flat surface and cut it in half lenghtwise without cutting all the way through. Scrape the seeds inside with a pairing knife. You can add both seeds and pods to the milk and cream as they heat up but remove the pod before whisking the liquids into the eggs and sugar. Do not throw away your bean! Wash it, let it dry and add to some sugar for vanilla scented sugar in a pinch. When ready to assemble the macarons, cut out rounds smaller than the diameters of the shells into the brulee filling and place it on top of a shell. Top with a second one but do not press down.

PISTACHIO CREME BRULEE

Steps:

• Blanch and peel unsalted pistachio nuts.
• Add 1 tablespoon of rosewater and grind in a mortar and pestle to a paste.
• Separate 5 egg yolks and blend with a third of a cup of sugar, stir until blended.
• Pour double cream into a saucepan, add the pistachio paste
• and simmer over a medium heat for five minutes. You can add a little more rosewater to taste, factoring in the additional sweetness of the sugar. Strain.
• add the cream to the eggs and sugar slowly, gently stirring it in.
• pour the mixture into four ramekins, filling to just below the rim
• Put the ramekins in a roasting tray with enough warm water to reach half way up the ramekins. Put in a 170c oven for about forty minutes. It's best to keep an eye on it, the edges should be firm with a bit of wobble left in the middle.
• refrigerate for at least a few hours. One of the advantages of this dish is that you can make it the day before and bring it out of the fridge at the last minute
• Sprinkle a tablespoon of sugar over each ramekin
• and level it evenly. Ignite the blowtorch and work it over until
• golden brown.