You need –
For the macarons
- 1 cup confectioners’ sugar
- Ground almonds- 48 grams
- Ground pistachio – 48 grams
- 2 large egg whites, aged for a 2 days (Please see here on how to age the egg whites)
- 1/4 cup superfine sugar
- Food color of your choice (optional) – 2 drops (I used green color gel)
How to –
Pre-heat the oven to 160 C
In food processor, process the Ground almonds, Ground pistachio and icing sugar to fine mixture. Sift the almond-pistachio and sugar mixture in sieve twice discarding any lumps that are too big to pass through the sieve.
Whisk the egg whites in clean dry bowl (no trace of water please) till soft peaks are formed. Add the caster sugar, and beat on a low speed. Once combined increase the speed to high and whisk till glossy and stiff peaks are formed (For me, it took 7 minutes on electric hand beater on a high speed). Add the food color of your choice and beat for 25-30 seconds. Please make sure not to over beat the egg whites.
Sift the flour mixture over the whites and fold gently using a flexible spatula. You need a smooth and shinny mix. Do not make the batter too runny or the macaroons won’t rise as they should. When you lift the batter up and let it drop down, it should slowly disappear into itself without leaving a peak.
Allow the piped macarons to stand on a room temperature for 30-45 minutes. The stand time varies with temperature at different places. What you need is the piped macarons to form a very thin, smooth crust, when you tap it lightly with your finger, the batter will not stick to your finger.
Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack. If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.
When fully cooled, Sandwich 2 same-size macarons with the filling of your choice.