Pierre Herme Pistachio Macaron Recipe

Introduction

Hi, my name is Ava, and I’m a cooking enthusiast. I love to experiment with different recipes and share my experiences with others. Today, I want to share with you my favorite recipe for Pierre Herme pistachio macarons. These delicate French treats are not only delicious but also beautiful to look at. I’ve tried different recipes over the years, and this one is my absolute favorite. It’s easy to follow and yields perfect results every time.

Interesting Facts About Pierre Herme Pistachio Macarons

• Pierre Herme is a famous French pastry chef known for his innovative macaron flavors.
• Pistachio macarons are one of his most popular creations.
• Macarons were first invented in Italy in the 16th century and later brought to France.
• The macaron’s recipe has been refined over the years, and today, it’s a beloved French delicacy.

Ingredients

• 1 cup powdered sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/4 cup pistachio paste
• Green food coloring (optional)

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. In a food processor, pulse the almond flour and powdered sugar together until well combined. Sift the mixture into a bowl and discard any larger pieces that remain in the sifter.
3. In a separate bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form.
5. Add the pistachio paste and green food coloring (if using) to the egg whites and fold gently until well combined.
6. Add the almond flour and powdered sugar mixture to the egg whites and fold gently until the batter is smooth and shiny, with a ribbon-like consistency.
7. Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets, leaving about 1 inch of space between each circle. Tap the baking sheets gently on the counter to release any air bubbles.
8. Let the macarons sit at room temperature for 15-30 minutes until they form a skin on top.
9. Bake the macarons for 15-18 minutes, rotating the baking sheets halfway through the baking time. The macarons should be firm to the touch and have formed feet on the bottom.
10. Remove the macarons from the oven and let them cool completely on the baking sheets before removing them.
11. Once cooled, gently remove the macarons from the parchment paper and match them up in pairs based on their size and shape.
12. Fill a piping bag with your desired filling (such as buttercream, ganache, or jam) and pipe a small amount onto the flat side of one macaron. Top with another macaron to make a sandwich.
13. Store the macarons in an airtight container in the refrigerator for up to 5 days.

Expert Tips

• Make sure your egg whites are at room temperature before starting. This helps them whip up properly.
• Use a food processor to pulse the almond flour and powdered sugar together. This helps break down any lumps and ensures a smooth macaron shell.
• Be gentle when folding the almond flour mixture into the egg whites. Overmixing can cause the macarons to collapse or become too flat.
• Let the macarons sit at room temperature before baking to form a skin on top. This helps them hold their shape and form feet during baking.
• When piping the macarons onto the baking sheets, hold the piping bag vertically and pipe straight down, rather than at an angle. This helps the macarons form perfect circles.
• Experiment with different fillings to find your favorite flavor combination. Pierre Herme is known for his innovative macaron flavors, so don’t be afraid to try something new!

FAQs

What is pistachio paste, and where can I find it?

Pistachio paste is made from ground pistachios and can be found at specialty food stores or online. You can also make your own by grinding pistachios in a food processor until they form a paste.

Why do my macarons always turn out flat?

This could be due to overmixing the batter or not letting the macarons sit at room temperature before baking to form a skin on top. Try being more gentle when folding the almond flour mixture into the egg whites and letting the macarons sit for a bit longer before baking.

How long do macarons last, and how should I store them?

Macarons can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month. Just make sure to bring them to room temperature before serving.