Pistachio Macaroons

Name: Pistachio Macaroons
Total time: 1200 s
Yield: 20 servings
Cuisine: American
Ingredients: 300 grams Grounded Almonds; 300 grams Icing sugar; 150 grams Egg whites; 150 grams Egg whites; 150 ml Water; 300 grams Caster Sugar; 1 dash lemon

chefemilie @cook_3182893

good

chefemilie @cook_3182893

good

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Ingredients

20 mins

20 servings

FOr Macarons Paste
300 gramsGrounded Almonds
300 gramsIcing sugar
150 gramsEgg whites
Italian Meringue
150 gramsEgg whites
150 mlWater
300 gramsCaster Sugar
1 dashlemon

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Steps

20 mins

1

Seive the icing sugar and the grounded sugar three times. MEanwhile bring to boil the caster sugar and the water. (BOiling point should reach 118 *C)
2

BEat the egg whites in the machine with a pinch of sugar to make the Italian meringue glossy. WHen the mixture is of a good consistency pour in the boiling sugar at one place only and beat in low temperature.
3

When meringue is ready pour into the icing sugar and grounded almond. Fold in the mixture add the egg whites and the colouring.
4

Pipde the paste into pipping bag and display on tray.
5

LEave macaroons to rest at least 20 mons to allow the shell to form..
6

COok in the oven at 115 for 8 or 9mins.