Pistachio Salted Caramel Macaron Recipe

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I have been busying baking macarons and I thought, why don’t I combine two of my favorites: Pistachio & Salted Caramel?  So I did.  And it was good.
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Don’t they look good??  The caramel is oozing out of the cookies and just begging to be eaten!

Pistachio Salted Caramel Macarons (Get the printable recipe here)

Materials needed: (affiliate links are used for your convenience)

• • parchment paper or silpat (I like this silpat made in France)
  • silicone spatula
  • electric mixer (your hand will get tired whipping the meringue, I use this super professional one in cherry red, but this  model is wonderful too! )
  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag)
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template
  • food processor (I use this one)

Pistachio Macaron Shell Recipe

• 200g almond flour

• 75g pistachio flour (step 1)

• 250g powdered sugar

• 210g granulated sugar

• 6 egg whites (room-temperature)

• 1/8 cup chopped pistachios

• food coloring (green is traditional color for this cookie)

 

1 Grind your unshelled pistachios (salted or unsalted, I prefer the salted) using a food processor. Be careful not to turn it into a paste.

2 Sift almond flour, pistachio flour, and powdered sugar through a fine mesh screen into a bowl.

3 Whisk or using a beater, turn 6 egg whites to a foam.  Slowly add the granulated sugar to the egg whites as you beat.  Whip until the meringue has firm glossy peaks but not super stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and the meringue started to slide, keep beating.

4 Add your food coloring.

5 Then fold in 1/3rd of the almond/pistachio/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Then the last third.

6 Add the batter to the piping bag.  Pipe in rows using your template onto parchment paper.

7 Pick up the pan and beat onto the counter.  Now sprinkle pistachio nuts on half of the cookies as a garnishment.

8 Preheat oven to 300 degrees.  The cookies need to rest on the counter between 30-60 minutes. They are ready to go into the oven when they are dry to the touch.  The shell shouldn’t stick to your fingers.

9 Bake the cookies for 13-15 minutes, one sheet at a time.  They are done when they look kind of matte and seem firm if you tap on them.  You can always rescue an overcooked cookie with the maturation process that comes later, but you cannot rescue an undercooked one!

10 Remove from the paper once completely cool.  If they stick to the paper, they either aren’t cool yet or you undercooked them.

11 Fill the cookies when cool with the filling below.

12 Refrigerate overnight for best results.

 

Salted Caramel Filling Recipe

(makes 1.5 cups of caramel)

1 cup of cream

1.5 cups of granulated sugar

2 tsp coarse salt (or 1tsp for a less salty flavor)

1 cup unsalted butter

 

Instructions:

1. Chop butter into small cubes and set aside.

2. Pour cream into the pan and add the salt. Bring to a low boil while stirring and remove immediately. Do not scald the cream.

3. Place the sugar into a new pan. Cook over medium hit while stirring constantly.

4. Stir until sugar is melted and has caramelized into a rich color. Remove from heat.  Do not burn the sugar.  If your caramel starts to burn, throw it away. You cannot rescue it.

5. Pour and stir the hot cream into the caramel mixture. BE CAREFUL!!! Add the cream VERY SLOWLY.  The caramel will spit and boil up, so stir while incorporating the cream into the caramel.

6. Let the caramel cool to 115 degrees (about 5 minutes later).

7. Whisk in the cubes of butter into the mixture until melted and mixed.

8. Pour caramel into a shatter proof bowl and refrigerate until cold.

 

To use the caramel:

1. Remove from the fridge.

2. Whisk the caramel mixture to stiffen to more of a butter/cream consistency. Do not over-whisk as the caramel will separate.  Add the caramel to a shell and twist shell shut to close them together.

3. Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.

 

Om nom nom! These were good!

 

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