Pistachio macarons

Ingredients for 1 servings:

• 20 g pistachios, unsalted, finely ground
• 25 g almond(s), peeled, finely ground
• 75 g powdered sugar
• 1 egg white (36 g)
• 10 g sugar, fine
• n. B. Food coloring, (paste color) green
• 100 g butter, soft
• 50 g powdered sugar
• some vanilla pod(s) pulp
• 2 tsp flavoring (finesse orange)
• 2 tbsp marzipan paste
• 2 tbsp jelly (orange fruit jelly)

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

filled with orange marzipan buttercream

Blend the ground pistachios and the peeled, ground almonds together in a blender until very fine and then pass them through a fine sieve again (you may need to sieve twice to create a very fine powder). Measure the egg whites exactly and beat briefly until foamy, then add the 10g of granulated sugar and continue beating until stiff peaks form. When the mixture is nice and shiny and peaks form, mix in the green food coloring (paste color) and continue beating. Fold the almond and icing sugar mixture into the meringue mixture in three parts by hand using a whisk. Spoon the almond meringue into a piping bag fitted with a large 8mm nozzle and pipe small circles at intervals onto a flat baking sheet lined with non-stick baking paper or non-stick baking foil. Be sure to let the macarons rest on the baking sheet at room temperature for about 30 minutes so that the surface can dry slightly. Bake in a preheated oven at 130°C (top/bottom heat) for between 20 and 25 minutes on the bottom rack. You can easily tell when they’re done by the “feet”! The baking time is only a guideline; it may vary slightly depending on the oven! The baked macarons should cool completely on the baking sheet before filling them with buttercream. For the filling, beat the softened butter with the powdered sugar and vanilla until creamy. Stir in the Finesse Orange, the torn marzipan, and the orange fruit jelly. Fill a piping bag with the orange marzipan buttercream, pipe onto one macaron half, and cover with the other, empty half, twisting both halves slightly together. This ensures the buttercream is evenly distributed! Keep the macarons sealed and refrigerated until ready to eat. They also freeze very well!