Chelsea

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Pistachio Macarons - Gluten Free

By Chelsea Sugar
Pistachio Macarons - Gluten Free
16 servings
  • 2 reviews

  • Difficulty Moderate
  • Prep time 25 mins
  • Cooking time 20 mins
  • Serves
    16
Ingredients

    3 egg whites, at room temperature
    ¼ cup Chelsea Caster Sugar
    Few drops green food colouring
    1¼ cups Chelsea Icing Sugar, sifted
    1 cup finely ground unsalted pistachios
    ½ teaspoon vanilla paste

    White Chocolate Cream
    ¼ cup thickened cream
    150g white chocolate, coarsely chopped

Method

    Preheat oven to 150°C conventional (130°C fan forced). Line 2 trays with baking paper.

    Beat egg whites in small bowl with electric mixer until soft peaks form. (Do not overbeat at this stage). Add Chelsea Caster Sugar, a tablespoon at a time, whisking until mixture is thick and glossy (2 minutes), and add food colouring.

    Sift Chelsea Icing Sugar and ground pistachio 3 times through coarse sieve. In 2 batches, fold soft icing/pistachio mixture and vanilla into egg white base.

    Fill piping bag fitted with 2cm plain tube. Pipe 4cm rounds allowing space around each macaron. Tap trays on bench so macarons spread slightly. Stand for 30 minutes on bench to form a crust.

    Bake macarons for 20 mins. Cool on trays.

    For white chocolate cream: bring cream to the boil in small saucepan, remove from heat; add chocolate, and stir until smooth. Allow to cool.
    Just before serving, sandwich macarons with white chocolate cream.

    Note: The key to beautiful smooth shaped macarons is not to overbeat the egg whites. Beat until the egg white is stiff or can be held upside down over your head!

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Reviews

Average Rating
2.52
(2 reviews)


'Coarsely ground' simply doesn't work, the macarons turned out gritty and far from smooth, what was meant to be an extra layer of texture ended up totally wrecking the entire cookie. As all macaron recipes from decent chefs make clear, dry ingredients are meant to be finely ground and put through a FINE sieve multiple times. Absolute crap.
CHELSEA: Hi there, we have updated the recipe to 'finely ground' pistachios. Thank you for your feedback.

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These look really nice with dusted pistaschios on the top!!

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