Tuesday, July 5, 2011

Pistachio Macarons with Vanilla Bean White Chocolate Ganache

These never get old.


I really never get tired of macarons. I want to try every combination possible and the possibilities are endless. The pistachio flavor was very delicate and paired really nicely with the white chocolate...that is if you are a white chocolate fan. I for one don't really enjoy white chocolate, but these were very much enjoyed by my friends.

In other news, not much to report on my front. I just have not felt like baking as much as I normally do. That does not mean I have not been baking. Just in the last week I made these: Blueberry Muffins, Chocolate Chip Cookies, Strawberry Shortcake Cookies, Blueberry Pie, and a Chocolate Raspberry Cake. Expect posts soon!

Pistachio Macarons with Vanilla Bean White Chocolate Ganache
macaron recipe adapted from Tartelette, Ganache recipe from Baked Perfection

makes approximately 20 - 25 macarons

For the shells:

90 grams egg whites (use egg whites that have been left in the fridge 3-5 days)
25 grams granulated sugar
200 grams powdered sugar
55 grams almond meal/flour
55 grams ground unsalted pistachios
green powder food coloring

In a stand mixer fitted with the whisk attachment, white the egg whites to a foam. Gradually add the granulated sugar and food coloring until you obtain a glossy meringue. Do not over bear your meringue or it will be too dry. Place the powdered sugar, almond meal, and ground pistachios in a food processor and pulse until well mixed. Add them to the meringue, 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 and then slow down. The batter should fall back on itself and flatten (about 50 strokes). Fill a pastry bag with a plain tip (I used an Ateco #809) with the batter and pipe small rounds (1 in in diameter, as they will spread) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for at least 30 minutes, up to an hour to harden their shells a bit. Preheat the oven to 300 degrees Fahrenheit (285 if your oven runs hot like mine) and bake for 20 minutes. Let cool completely before filling.

White Chocolate Ganache
recipe by Baked Perfection

1/2 cup good quality white chocolate, chopped
1/2 cup heavy cream
1 vanilla bean, split length way and scraped

Place the white chocolate in a medium bowl. In a medium sauce pan, heat the cream until it begins to simmer. Remove the cream from the heat and pour over the white chocolate. Let stand for 3 minutes. Add the scrapings of the vanilla bean and slowly stir until all chocolate is melted and the consistency is smooth. Let cool completely until mixture is thick enough to pipe. This can be speed up in the fridge. Pipe, or spread, on one half of each macaron.