Pistachio Flavored French Macaron Recipe

Pistachio Flavored French Macaron Recipe

Pistachio Flavored French Macaron Recipe

To make Pistachio Flavored French Macaron Recipe, Simply add a drop of green food coloring and pistachio flavoring when adding almond mix to the prepared meringue.  Alternatively, substitute 4 tablespoons of the Almond Mix with pistachio flour and add green food coloring.  May use both pistachio flour and flavoring for richer flavor.

View the following video guide for further information.

Ingredients:
Directions:
  • Prepare three baking trays lined with Silpat or parchment paper.
  • Place the meringue mix (small pouch) in a grease free bowl of a stand mixer with whisk attachment.
  • Add 3 oz. of room temperature water and whip on high speed for approximately 5-6 minutes or until meringue is firm (NOT stiff).  Measure water precisely using a measuring cup or kitchen scale.
  • Check meringue firmness at around 5 minutes.  Whip longer if needed.
  • Sift almond mixture to remove clumps.
  • Add all at once to the meringue along with extract and food coloring.
  • Mix on low speed using paddle attachment for 20 seconds.  Use a timer.
  • Use a flat spatula to make sure all the meringue at the bottom and the sides of the bowl is fully incorporated.
  • The batter should form a lava-like consistency and come off the paddle very slowly.
  • Place a round pastry tip in a disposable pastry bag. Cut the tip.  Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
  • Pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface.  Cookies will flatten to 1.75 inches when you tap the tray (they will fill the Silpat guide).
  • Preheat oven – set to bake at 300 ºF.
  • Let cookies rest for at least 20 minutes to allow the surface to be dry to the touch. This will prevent cookies from cracking while baking.
  • Bake at 300 ºF for 15 minutes.  Make sure your oven has reached 300 ºF before baking.
  • Let cookies cool down completely before removing them from trays.
  • Garnish with buttercream and assemble.
  • Note that smaller cookies will need less time to dry and bake.  Conversely, larger cookies will require a little longer to dry and bake.
Pistachio flavored buttercream:

Make the buttercream mix following this recipe.  Add green food coloring and pistachio extract to the buttercream. May also add pistachio flour.   Vanilla or strawberry buttercream filling will also go well with pistachio macarons.

 

 

Blackberry Flavored French Macaron Recipe

Blackberry Flavored French Macaron Recipe

Blackberry Flavored French Macaron Recipe

To make Blackberry French Macaron Recipe, simply add a dash black food coloring and 1-2 drops of  Blackberry extract to the meringue.  Mix in almond meal.  Pipe and bake as usual.  Prepare yourself for an exceptional taste.

Detailed directions for Blackberry French Macaron Recipe:

Ingredients: 

A box of Angel Bake French Macaron Mix

Blackberry Extract-1-2 drops

Black Food Coloring– A dash

Set the oven on 300 Fahrenheit.  Prepare 3 baking trays lined with Silpat or parchment paper.
Place the meringue mix( small pouch) in a grease free bowl of a stand mixer.

Add 3 oz. of room temperature water and whip on high speed for approximately 5-6 minutes or until meringue is firm (NOT stiff).  Check meringue firmness at around 5 minutes.
Sift Almond mixture to remove clumps.  Add all at once to the meringue along with Blackberry extract and Black Food Coloring.
Mix on low speed using paddle attachment for 20 second.  Use a large flat spatula and fold by hand if you don’t have paddle attachment. The batter should form a lava like consistency and come off the spatula very slowly.
Place a Round Pastry Tip in disposable Pastry Bag, cut the tip. Place it in a tall plastic jar or a glass, fold over the edge. Pour the bather into the piping bag.
Pipe the batter in 1-1 1/4  inch circles.

Tap each tray on a hard surface a few times to remove any air bubbles and flatten the surface.

Let cookies rest for at least 20 minutes for surface to completely dry out. This will prevent cookies from cracking while backing.

Bake at 300 Fahrenheit for 15 minutes. Let  the cookies cool down completely before garnishing with buttercream.

To make Blackberry Buttercream, Add a dash of Blackberry extract and Black Food coloring to basic buttercream. you can certainly add blackberry jam or preserve to your buttercream instead.

 

 

Blackberry French Macaron batter made with the Angel Bake French Macaron Mix.

Take a look at our video instruction for further information