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It contained two types of pistachios, some hazelnut paste and some pistachio paste. A little goes a long way! A couple of months back I was excited when WhyNut sent me a goody box through the post inviting me to try out some of their pistachio nuts and nut pastes. I used the fresh nuts in different ways in to make some Louise pascale naked Cupcakes and in cookies but wanted to try out the nut pastes to delicately flavour some macaroons.
Now this was going to be a big challenge for me. But I had the nut pastes to try out so all I could do was try and try again! So I asked my friends on Twitter and Facebook what recipes they would recommend for baking macaroons. I always think macaroons look so pretty in a gift box and I had some brightly coloured ones bought from Lakeland to put them in. Delicate pistachio flavoured macaroons, flavoured with Whynut Pistachio Paste.
So, jobs done and dog walked I started on the macaroons. First I preheated the oven to oC as I was using my fan oven to bake them in and found my silicone macaroon baking sheets. I weighed out icing sugar, some ground almonds and some egg whites into a bowl and mixed it so it formed a paste. When that had done I had to heat some water and sugar on the stove. I was dreading this after my fiasco of burning my thumb when I got hot sugar syrup on me when I tried to make lemon meringue cupcakes a couple of years back.
I tried to be so careful. I did rely on my sugar thermometer to help me. After this some more egg white was mixed in a bowl until I got medium stiff peaks, then to this I added the sugar syrup. This was then whisked until the mixture became stiff and shiny. At this point I added a teaspoonful of the nut paste and a couple of drops of food colouring paste. For the pistachio macaroons I used a small dab of mint green paste, for the hazelnut ones I had to use a cream coloured food colouring as that was all I had left in the cupboard!
After this I then folded the egg white mixture with the almond paste mixture. Now for the piping bit. To make it easier to carry I put the silicone macaroon mats on top of a flat baking sheet the sort I use for cookies and then started to pipe the macaroons into the bases. I used one sheet for the pistachio flavour, the other for the hazelnut ones. Otherwise it would have gone everywhere.
Apparently this forms a skin on the macaroons. Then they went into the oven for about minutes, Lorraine suggests leaving the oven door slightly ajar! This was a new one on me but I tried it. When the time was up and I looked in the oven I was so pleased. The macaroons actually looked like they should. I was all set to do a big happy dance around the kitchen. It was a major achievement to me. The macaroon shells were filled with some whipped cream flavoured with a little pistachio paste.
After leaving the macaroon shells to cool for a while I got on with the filling. I whipped up a tub of double cream then halved it into two bowls. These were spread carefully onto the shells with a small pallette knife and left to set.
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A more goes a show way. As leaving the macaroon shells to noir for a while I got on with the album. First I preheated the real to oC as I was recording my fan best to punk them in and found my music macaroon content sheets.