Pistachio Macaron Recipe with Pistachio French Buttercream Filling | Cupcake Jemma Channel

Our resident Macaron King (AKA Dane) is back with these absolutely divine Pistachio Macarons filled with a Pistachio French Buttercream made with home made Pistachio paste! Find links to these below.

Let us know how you get on by sharing your photos with us on Instagram by using #cupcakejemma and make sure to tag Dane in them too! @danepemberton

Find a behind the scenes video from Danes recipe testing over on our Bake Club:
https://www.patreon.com/cupcakejemma

Pistachio Paste: https://youtu.be/ycXelabFy4c
French Buttercream: https://youtu.be/HGncBDkbzwU

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French Buttercream:
80g Caster Sugar
4 Large Egg Yolks
190g Soft Butter
3 tbsp Water
4 tbsp pistachio paste

Macarons:
205g Icing Sugar
90g Ground Almonds
110g Pistachios
144g Egg Whites
190g Caster Sugar
60ml Water
Mint Green/ Caramel
Food Colouring

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Hi guys welcome back to the cupcake gemma channel with me dain and we’re here at the ones with bakery in london and today i’m going to show you a really special recipe which i’ve been working on for a little while and you guys have been requesting it for so so long since

I lasted them and it’s for pistachio macarons they’re going to be a nice bright green shell with ground pistachios in it and it’s filled with a french buttercream flavored with pistachio paste which you will have seen from the previous video which i made with my own hands no store-bought here

And it’s absolutely delicious so i just want to say before i go ahead i don’t know who needs to hear this but it’s macaron not macaroon they’re different things we did coconut macaroons macaroons if you want to go search for those sally made them they’re absolutely delicious but that’s not what i’m making

Today just want to point that out and secondly i just want to say i hope by the end of this video i can instill some confidence in you if you’re finding macarons a little bit daunting i hope that by the end of this video you’ll be

Able to make them with ease along with me so first things first i’m going to ground some pistachios in the food processor i’ve got these really nice ones that i ordered online they’re already peeled and they are a little bit greener than your regular pistachios that you

Get in the store so i’m just going to pop these into the food processor and i’ve got 110 grams and we’ll just blitz them until they’re a really fine breadcrumb [Applause] are ready they’re nice and fine and this is what they look like so like a really fine kind of bitty breadcrumb and next thing we’re going to add is how you would make just regular pistachios is that macarons these are pistachio ones is some icing sugar and ground

Almonds and you can find all of the quantities of these in the description box below and if you want the full written recipe of these pistachio macarons with some beautiful pictures then you can head over to our bait club and you can find it at patreon.com forward slash cupcake gemma join there

It’s amazing so i’m going to blitz these up till they’re the same consistency as the pistachios for about 17 to 18 pulses i’m going to go for these are ready and it’s already looking a little bit green with these pistachios in there beautiful so i’m going to do now is

Sieve this mixture just to get rid of any really large lumps so there’s a few little bits of pistachio in there don’t worry that won’t make too much of a difference to the recipe so we’re just going to discard those put those to the side and you’ve got this powdery

Almond icing sugar pistachio mix which we’re going to add our egg whites to this will make a paste and it’s the base of our macarons so i’ve got two lots of egg whites here you need a total of 144 grams which is about four to five large

Eggs split into two so i’ve got 72 grams and 72 grams just thought i’d clarify that because sometimes you guys ask is it this or is it that two lots of 72 grams one is going straight in here and then i’ll mix this with my spatula just until it forms a paste

And you’ll start to see that the pistachios are making this mixture quite a nice green already it’s kind of like a mossy green which is absolutely gorgeous on its own but when you add the egg whites in the meringue which you’ll see i’m gonna do in a few moments

You need something to keep that color and so i’m gonna add a little bit of food coloring to this paste as it is so just look at that green color that is literally pistachio green right i mean what’s more pistachio than actual pistachios nothing else so i’m gonna do this a

Little bit differently in previous videos where i’ve colored the macarons i’ve just colored the whole batch but what i’m gonna do is actually just take a little bit out only a tiny bit and i’m going to color that separately so coloring macarons coloring kind of anything apart from chocolate you want

To use like oil colors i always seem to go for paste coloring because it’s not too runny it doesn’t alter the consistency that much and it’s a really great choice so i’ve got here some colorings by sugar flare these are great paste colorings and i’ve got two different colors here

Which i’m going to mix and i’m going to use mint green because that will give amplify the green coloring and you’ll see that i’m adding quite a lot literally like this much to this amount of paste and i might even add a tiny bit more because when you add the meringue it’s

Really going to dilute that coloring and you want it to stay nice and green then on top of that because i already love that because the pistachios are kind of like a kind of a earthy mossy color as i mentioned before i need something to kind of tone down the green so i’m

Adding this her color called caramel slash ivory and that will kind of get that neutral green color and again quite a hefty amount of that so you need to add quite a lot to get a concentrated amount so i’m just going to mix this through here

And what i’m doing is just pressing it against the side of the bowl just to really mix it through now because it’s super dark you’re not going to be able to like gauge too much on the color that you need the resulting color that you’ll get in the in the macaron mixture

But what i do is just because this is really dark so i scrape it against here and the kind of residual liquid that you get on here it’s kind of the resulting color you can imagine of what you’ll get in the final mixture i think i’ve added enough coloring to this

Now and it’s really really dark but this will translate to a really nice kind of mossy green color can you say moss but it’s like moss okay but like pistachios so i’ll just add all of this paste to here and then give it a really good mix around

That’s all mixed in once you can see no more bits of almond like white icing sugar bits you’re done stop mixing we’ll leave this to one side and we’ll get on with the meringue so i’ve got the other half of my egg whites 72 grams going straight into my

Mixer bowl which i’ve already pre-cleaned with some vinegar and just some kitchen roll wipe it round to just make sure it’s free of any grease because that will affect your egg whites whipping up if we move on over here i’ve got a saucepan on the hob ready for 190

Grams of caster sugar to go in and 60 milliliters of cold water and that’s going to go on to a medium-high heat give it a little swirl so all the water is incorporated and we’ll bring that up to about 110 degrees and then we’ll start whipping the egg

Whites it’s important to get this part kind of correct so that your egg whites aren’t too overwhipped and your syrup doesn’t go over 118 degrees which is what we need it to reach so turn this on and get started this has reached 110 degrees so now it’s

Time to start whipping the egg whites full speed and if you can have the mixer really close that is handy because you’ll need to kind of go back and forth and see them so we want to whip this until it’s kind of really foamy but not super stiff and

Not super bubble batty as what i’m going to describe it as i’ve kept on heating the sugar syrup and it’s reached 118 degrees which now means it’s ready to pour into the egg whites so i’m gonna pour it down the side of the bowl not touching

The whisk and it’s on a high speed Wicket that’s all in and you’ll notice i’ve poured it in a really steady thin stream in one place because like when i made the french buttercream as you might have seen already um if you pour it kind of and it goes on the whisk it will splatter everywhere

And you just get these whisky bits of sugar which then you’ll incorporate into the meringue and it’ll make the mixture a bit lumpy so we’ll just leave this whipping until it’s nice and cool kind of room temperature for about five minutes the meringue is ready it’s nice and

Thick and glossy which is what it should be and it’s got a really nice structure to it which is why it’s essential to whip the egg whites until they’re not too stiff but also not too bubble bathy and foamy because then they’re not like they’re not structurally sound to kind

Of take the air sugar syrup and cook it and make it this rice really nice thick glossy meringue so now it’s time to add it to the almond and icing sugar mixture and pistachios so we’ll add a little bit in um just to start with just to kind of

Make it easier to fold the whole mix in so that we’re not knocking out all of the air that we’ve just made in this meringue and you can be quite vicious with this just give it a really good beat around just to get that combined and you’ll already see it this

Color is starting to lighten so our resulting mixture will just be a lighter shade of what we have now that’s all mixed in and then we’ll just incorporate the rest of the meringue half by half so one spoonful in and the way that we’re gonna fold this

Um is kind of scoop round and then cut through in the middle every so often so scoop and cut scoop scoop and cut time for the last spoonful and this is why it was really important to pour the sugar syrup in one stream in the bowl because you can see

I’ve just got that one stream and then here in the middle of the bowl it’s already gone into the meringue so if you had all that sugar whipping around here you would have found it really hard to scrape all of the meringue mixture from the bowl and we want to incorporate

Everything that we’ve made so we’re going to miss a thing so we’ll keep on folding and some people say fold it 50 times you’ll get the perfect texture but really it just does depend on in the moment this could take me another 10 folds until i’ve reached

The perfect texture and which i will show you how it should be kind of like a lava consistency which i know is hard to imagine because if you’ve never been near a volcano but you’ve maybe watched the documentary channel you might know what it looks like um it’s a nice portable consistency we

Don’t want it running away from us um but we want to make sure all of the white from the rung is mixed in and i think that that’s about there let’s give it a test so i’m just going to lift this up and drop it down onto here and it should ribbon nicely

And if we leave it for about 10-15 seconds you’ll see all of these bits of ribbon of the mixture kind of fold into the mixture and make it smooth but not quite you can still see a few of the lines so i’m going to give it a

Couple more folds and it will be there That is ready perfection so you don’t want to keep mixing it anymore else you’ll over mix and then your macarons might not rise and if you under mix it a little bit and they don’t come out correctly it’s probably better to under mix than over mix because then

You’ll kind of um you’ll still get a foot but it might be a little bit chunky and a little bit ugly but i’m sure this will taste perfect so i’ve got a piping bag here this is um a nylon reusable one you can get these from cupcakegemma.com and i fitted it

With a jem 2r nozzle if you don’t know what language i’m speaking just google it and you’ll you’ll come up with this nozzle which is a great size for piping macarons because it’s not the kind of large round nozzle that we use for piping cupcakes and the mixture would come out too fast

In this because it’s quite runny so i’m just going to pop this in here and i’ve popped a clip on the end so it doesn’t come out try and do this with one hand scrape it all and we’ll give it a pour Scoop that off just do as much as you can handle in one go i would usually in the kitchen like press it up against the cover door to use that to scrape the rest of the piping bag but i don’t have that around me i’m not

Going to turn my back to you guys that would be rude so i’m just kind of putting the piping bag on the surface it’d be easier with a clear one but just give a little swipe towards the end just so you get rid of any air bubbles take this off

And then i better tell you about the bacon trays haven’t i so i’ve got some really big flat baking trays here and i’ve made a little template as well um which if you join the bake club patreon.com cupcake gemma you’ll be able to find these templates

On there um so you can download those and print them out for yourselves if you’re wondering kind of what size i always pipe them you’ll find them on there and so i’ve made a little guide for myself i don’t bake these every single day so i

Like to just have a little guide as a security blanket just to make sure they’re all the same size and then piping wise what i’m going to do is keep the piping bag fully vertical and well i’ll show you right now so not too far from the baking tray

Just like this squeeze squeeze squeeze and then i just give a little kind of flourish the same you would do as a cupcake so i’m going to continue to pipe these and then we’ll tap them out to get rid of any air bubbles That’s the last one complete but before they’re not baked they’re not ready to bake yet if you’ve never made macarons before you need to kind of tap them on the surface very vigorously so if you have a little bit of frustration get out right now and this will just

Release any air bubbles that are in there and then we can go over them with a cocktail stick and burst any ones that we can still see remaining noise incoming just like that and i’ll do the second tray but you can see that it’s kind of popped the

Majority of the bubbles but what i’ll do is just get a cocktail stick and any little ones like here just give it a poke and then a wiggle to just reform there so i’ve popped all the remaining air bubbles that i could see and now we just

Need to let them form a skin so if you know baked macarons before some recipes will say just bang them straight in the oven but if you’re worried that they might crack let them form a skin because that’s kind of a security blanket that at least if

They do crack you’ll know they won’t crack because of that so i’ll leave them to form a skin you can touch them on top they’ll be dry but still feel a bit pillowy underneath and then i’m going to put them in the oven at 165 degrees and bake them for 12 minutes Okay so the macarons are cooled and baked and i’ve paired them up i mean they should be all the same size i used a template but i’ve got one flipped this way and then one facing upright so that you can fill and then pop this one on

Top so we’re going to fill them with a french buttercream flavored with pistachio paste now you will have seen last week that i made my own pistachio paste and here it is so go check out that video to see how i made this delicious thing and we’re going to put

It in some french buttercream i made the french buttercream by putting some egg yolks into a stand mixer whipping them until they’re pale and fluffy i made a sugar syrup by putting sugar and water into a pan over a medium-high heat getting it to 114 degrees celsius then

Putting it with the whipping egg yolks and whipped it until it’s cool added some really soft unsalted butter and whipped it until it’s a nice fluffy buttercream like so so i’ve got this here and i’m just going to add my pistachio paste now you can make this as

Pistachio as you pistachioe as you would like um but i’m going to add i think about four tablespoons and then we will go from there so spoon this in and i’m not going to add any coloring to this because we want the nice natural color from the pistachios to shine through

That’s the best it’s the star of this recipe so and then i’ll whip it up with my electric hand whisk just to get it nice and incorporated it’s all done that looks pistachio enough for me so just give it a mix around and then i’m going to pop it into a piping bag

And fill my shells with this one it’s just fitted with the same nozzle that i used before so a jem-2r and just pop it in no clip required because it’s not as runny as the macaron batter so pop it in like this and also i added some salt to the pistachio paste but

Give the buttercream a little taste and see if it needs any more salt just to bring out the nutty flavor there we go so time to start filling i’m just going to pipe a little blob and then pop the top on So final one complete how do these look you tell me i think they look great colors are amazing the filling just looks so umptuous and i really want to eat one but i must tell you first ideally you want to keep them in the fridge for it

Overnight just till they kind of soften and the shell and the filling become one two come on why do i always understand i don’t know anyway overnight is best keep them in the fridge for about a week then and they also freeze really really well just take

Them out about half an hour before you want to eat one i’m gonna eat one right now because i cannot wait so good that earthy kind of subtly sweet salty pistachio is delicious and obviously i would have put these in the fridge the filling wouldn’t squash out like this it

Would stay nice and firm they’re so good the macaroni is nice and chewy and you can taste those pistachios in the shell as well which is great because i really didn’t want to make a shell that was the same as the other ones but you just add some coloring because in my eyes

It’s cheating a little bit um i don’t want to cheat so we made the paste and we made pistachio shell and it is epic so i know you guys have made a couple other recipes before but please give this one a go and i hope that you

Have the confidence now to make macarons trillion times over so don’t forget to tag cupcake gemma crumbs and doilies at dane pemberton i want to see you make these pistachio macarons and your own nut paste as well so give us some love on instagram and share your pictures with us and also

Don’t forget to subscribe so you can see all of the uploads that we do here on youtube sometimes there’ll be a thursday there’ll always be a thursday video but sometimes there’ll be a sneaky tuesday one in there so don’t forget to subscribe to not miss any of those and

Also if you want to get the full downloadable pdf recipe of these join our bake club patreon.com forward slash cupcake gemma and you can get a really nice printable downloadable version that you can keep on your tablet your phone your laptop and just whip it out whenever you need

It and it’s got all the instructions there and some beautiful pictures as well so i think that’s it pistachio macarons done we’ll see you next week for another video and it’s been great hanging out with you another one i think You