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Macaron Recipe

We have prepared a new taste macaron, which makes you feel like you are in France, and has started to take its place in the dessert menus of restaurants of various sizes and colors, especially chocolate filled macaron, with the addition of pistachios.
Preparing macaron at home is not as difficult as it seems, after paying attention to the tricks in the recipe.

Ingredients for Macaron Recipe

  • 80 grams of egg whites
  • 90 grams of powdered pistachios
  • 160 grams of caster sugar
  • 50 grams of granulated sugar
  • 1/4 teaspoon of salt

For the cream:

  • 120 grams of white chocolate
  • 50 grams of cream
  • 60 grams of coarsely ground pistachios

Tip of Macaron Recipe

Squeeze the macaron paste on the baking tray at intervals, try to leave it flat and without any gaps. Let the macarons you take on a tray to dry at room temperature for at least an hour. Touch them with your finger to see if they are drying. If they are not sticking to your hands, they are dried. When you leave the macrons to wait, knock the baking tray on the kitchen counter in between to remove the air bubbles. Consider that the cooking time will be shorter in the second tray as the oven will get hot.

Cooking Suggestion of Macaron Recipe

You can prepare delicious smelling macarons in various colors by adding cocoa, food coloring and flavoring to macaron and cream mix.

How to Make Macaron Recipe?

To prepare the macarons;

Beat the egg white with salt in a glass bowl at high speed.

Add the powdered sugar little by little to the whipped egg whites and continue whisking until it forms a thick cream.

Sift powdered pistachios and powdered sugar.

Do not use the gritty parts of peanut powder and powdered sugar remaining on the sieve.

Add one third of the powdered sugar and pistachio mixture to the whipped egg white.

In order for the egg whites not to go out; Mix the mixture gently in one direction from bottom to top with the help of a wooden spoon or a plastic spatula.

Repeat the same process, adding the remaining mixture in two batches.

If you mix by airing from bottom to top, the egg whites will not go out, pay attention to this.

Fill the macaron dough mixture you have prepared into the cream squeezing bag.

Divide the macaron dough at intervals on the trays on which you lay greaseproof paper or macaron silpate for better results.

This way you will have prepared small and flat cookies.

Leave the macarons on the tray to dry for at least 60 minutes at room temperature.

Towards the end of the holding time, preheat the oven to 150 degrees.

Bake the macarons you have prepared for about 18-20 minutes at the middle temperature of the oven.

After you take them out of the oven, let them stand at room temperature to cool.

For the filling cream of the macarons;

Boil the cream in a saucepan over low heat.

Add the white chocolate that you cut into small pieces into the cream and let it melt by mixing in between.

Finally, transfer the cream mixture in which you added the coarsely ground pistachios to a glass container, cool it in the refrigerator to get consistency after warming.

Put the pistachio cream you cooled in the fridge between the macaron cookies that come out of the oven and cool down.

Share this special taste with your loved ones after keeping it in the refrigerator to fully understand its flavor.

Enjoy Your Meal.

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