Go to the Recipe: Pistachio Macaron Cookie Base
What ratio of powdered sugar to nut would you use for e.g. peanuts or cashews?
Hi Quinten, we haven't run any trials on this so we're not able to say since there are different oil and moisture content levels depending on the nut. You could start with our recommendation in this recipe and sub other nuts. Please let us know how it turns out if you experiment!
Amazing!
By the way, what kind of bags/tips you guys used? I have a metal tip and it is really not comfortable.
Hi! We like Matfer Bourgeat brand, check them out here!
Out of curiosity, why is a French meringue used here rather than the Italian meringue used in the "standard" macaron recipe you guys have?
I'm curious too! And would the baking times/temp change as well?
Everythig is thoroughly explained, apart from one thing - on what temperature should we set the oven and what cycle as well - fan, conventional etc.
im guessing it might be the result of changing almonds for pistachios and perhaps pistachio have a different moisture content. So by using a french meringue u aren't adding water in the form of sugar syrup.
Do you have to have a convection oven for them to successfully rise and establish their "Feet"?
Would the ratio of tant pour tant and meringue work if using almond meal? or has that also been changed to adapt to the different properties of the pistachio meal.
Have you an answer for this question ? 180 C would be ok ?
Hi Aditya! Thanks for your question! There isn't a specific reason, but ultimately we tried doing a direct sub of pistachio flour for almond flour and we liked the moisture and fat content better with this method!
Hi Asen! Temp should be 290 °F / 143 °C and we recommend little to no fan in the oven while baking.
Hi Fabio! Temp should be 290 °F / 143 °C and we recommend little to no fan in the oven while baking.
Hi Emmett! Nope! No fan is actually preferable.
Hi Jacque! We don't believe it would work, thanks for checking.
Jacques,it does work we do it every day with Almond meal only.Most macrons are made with almond meal!We also bake them in a convection oven at 350F with no fan delay.
Maybe this has been answered elsewhere, but are these pistachios hulled and unsalted?
Has to be unsalted
Can I replace the pistachio with almond flour?
PLEASE HELP! I made these last night following the recipe; meringue was well beaten to stiff peaks, pistachio tant pour tant was well incorporated into the meringue (folded in gently, no overmixing, a nice smooth batter), and I made sure after piping the base that it was dry enough to bake. BUT, as I was watching through the oven window what was happening, most of the macarons developed an uncracked "dimple" in their centers, and none of them had any feet rising from their bottoms. Of course I want to try again and do better. Please help me figure out what went wrong!
I don't know if this helps, but the air was pretty warm and arid as I made these.
Hi Chef!
I'm going to try your recipe today! Can't wait! I read below that you prefer NO FAN? I have a Waring 500x and currently use the convection bake (with fan). Should I just use the (bake) option instead? Also, do you have a standard base recipe for fillings? Like type of buttercream? Thank you!
Something went wrong! I used your recipe for 200g almond flour, 200g powdered sugar, 90 egg whites and 50 sugar and my mix is really thick. No matter how many times I fold it, it doesn't get to lava stage.
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Unsalted pistachios?
How about using pistachio paste instead of pistachio flour is that possible ?
If i use almond meal will it work as well instead off pistachio ?
Hey. I've tried this recipe twice and I've failed miserably both times. I can get beautiful regular macaron shells any day of the week but these have proven to be incredibly challenging. I don't know where I'm going wrong but my shells always end up with puffy feet if not with their whole innards spilled out around them. I'm baking at high altitude (~9,000 ft) so there's always a learning curve, temperature wise but I got over the hump with almond macarons, just can't seem to manage with these. I've tried baking at 138 C and 130 C for 20 -23, fan off, spoon cracking the oven door open but they just rise up too quickly and vomit out everything in them, leaving tender, hollow shells with rings of meringue around. The temperature set up I arrived at with regular macarons was 12:30 minutes, 144 C, oven ON, spoon in, just in case.
Help?
Hi Lucas,
I know it's been a year since you asked this question, but I didn't see where anyone answered it yet ... so hopefully you're still around and will see this!
From your description, it sounds like maybe your oven temp is off. It could also have something to do with how much moisture is in your ground nuts/overall batter, too ... but that 'insides exploding to the outsides' problem is almost always caused by a combo of heat and moisture turning into steam that then escapes in rapid/destructive ways.
I'd try getting an oven thermometer and checking to see what the various settings on your oven knobs actually produce temperature-wise inside the oven. That's part of why the oven control knob is removable, and you wouldn't be the first baker I've known who has adjusted temps written on their oven knobs with a permanant marker ;-)
Good luck!
