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Pistachio Macarons with Vegan Pistachio Cremeux Recipe

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★★★★★

5 from 104 reviews

This recipe for Pistachio Macarons combines delicate French pastry techniques with a rich vegan pistachio cremeux filling. Made with a classic Italian meringue method, these macarons feature crisp shells and a luscious, intensely flavored pistachio filling that is best enjoyed fresh. Ideal for macaron lovers looking for a nutty twist, this recipe yields approximately 50 elegant cookies perfect for special occasions or indulgent treats.

Ingredients

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Macaron Shells

  • 110g egg whites (first portion)
  • 300g powdered sugar (sieved)
  • 300g ground almonds (fine, sieved)
  • 300g sugar
  • 70g water
  • 110g egg whites (second portion)

Pistachio Cremeux

  • 225g water
  • 30g sugar
  • 0.5g salt
  • 40g glucose powder
  • 6.5g gel creme (SOSA)
  • 40g cocoa butter
  • 70g pistachio paste
  • 2.05g sunflower lecithin

Instructions

  1. Preheat Oven: Preheat your oven to 125°C to prepare for baking the macaron shells.
  2. Prepare Egg Whites: Place the first portion of 110g egg whites into the bowl of your standing mixer, ready for whipping.
  3. Mix Dry Ingredients: In a large bowl, sift together the powdered sugar and ground almonds to avoid clumps. Add the second portion of 110g egg whites to this almond mixture, and incorporate any food coloring if desired.
  4. Cook Sugar Syrup: In a medium/small pot, combine 300g sugar and 70g water. Heat over medium-high until the syrup reaches 112°C, then begin whipping the egg whites at medium-high speed to increase volume.
  5. Make Italian Meringue: When the syrup reaches 118°C, remove it from heat and slowly pour it in a thin stream into the whipping egg whites at high speed. Whisk for about one minute at high, then reduce to medium-high speed as the meringue cools and becomes glossy and lukewarm.
  6. Combine Batter: Fold the meringue into the almond mixture in three parts using a spatula, mixing well after each addition. The batter should have a somewhat runny consistency; avoid over mixing to maintain texture.
  7. Pipe Shells: Pipe the macaron batter onto prepared silicone baking mats. Tap the trays gently to flatten the batter slightly, ensuring even macaron shells.
  8. Bake Macarons: Bake at 130°C for 15 minutes, then reduce the temperature to 120°C and bake an additional 10–15 minutes until the shells are set. Allow to cool completely before removing from the mats.
  9. Prepare Pistachio Cremeux – Gel Creme: Weigh the gel creme and set aside.
  10. Prepare Pistachio Mixture: In a medium jug, combine cocoa butter, sunflower lecithin, and pistachio paste. Set aside.
  11. Cook Syrup for Cremeux: In a small pot, bring water, sugar, and glucose powder to a boil. Remove from heat and add gel creme. Hand blend for 1–2 minutes until gel creme dissolves.
  12. Emulsify Cremeux: Pour the syrup-gel creme mixture into the pistachio mixture and hand blend until smooth and emulsified.
  13. Chill and Re-emulsify: Place the cremeux in the fridge to cool to about 30°C, then emulsify again to perfect texture.
  14. Rest Cremeux: Cover the cremeux with cling film and refrigerate overnight to develop flavor and consistency.
  15. Assemble Macarons: Fill the completely cooled macaron shells with the pistachio cremeux. Serve immediately or within a few hours for best texture and flavor.

Notes

  • For best results, fill macarons with cremeux on the day of serving as it lacks the stability of buttercream or ganache and does not freeze well.
  • If desired, add gel food coloring to the almond mixture to customize the macarons’ color.
  • The Italian meringue method used here provides a more stable and glossy shell compared to French meringue.
  • Ensure all dry ingredients are finely ground and well sifted to prevent lumpy batter and rough shells.
  • The pistachio cremeux can be used for other fillings or desserts requiring a rich nutty flavor.
  • Handle the batter carefully during folding to maintain proper consistency and avoid deflating the meringue.

Keywords: pistachio macarons, vegan macarons, Italian meringue, pistachio cremeux, French cookies, gluten-free macarons

Find it online: https://lucabites.com/pistachio-macarons-with-vegan-pistachio-cremeux-recipe/