Happy St Patrick’s everyone! ☘️Recipe for my pistachio and raspberry macarons is below!
Now obviously St Patrick’s Day isn’t a French holiday, but it’s something we always celebrated growing up, so I like to keep the tradition going… plus I’ll take any excuse to eat macarons 😂
(And technically macarons came to France from Italy, so if we start questioning traditions we might lose macarons too… so let’s just celebrate everything!😂)
As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below as well!
Tools and ingredients – https://www.amazon.com/shop/ainsleydurose/photo/amzn1.shoppablemedia.v1.e864b049-497d-4fe1-a490-fb51aca22795?ref_=aip_sf_photo_spv_ons_mixed_d
Outfit – https://shopmy.us/shop/collections/3109753
Plates and bowls – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections
A few macaron tips:
* Let the shells rest until they’re dry to the touch — that’s the secret to those pretty feet.
* Tap the trays after piping to pop any air bubbles.
* Don’t worry if the batter feels too thick or too runny the first time… macaronage is truly an art, and it takes practice!
* And trust me once they are assembled, letting them mature in the fridge overnight makes all the difference in flavor and texture! Macarons are not meant to be served freshly assembled!
What flavor would you like to see me make next?
All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.
Here’s the recipe – Makes 24 macarons
Macaron shells
100 grams icing sugar
100 grams almond flour pinch of salt
100 grams egg whites (about 3 eggs, reserve the yolks for the buttercream)
100 grams granulated sugar
Green food coloring
-Place the dry ingredients into a food processor and blitz for a couple seconds. Sift into a bowl. Put the egg whites and granulated sugar into a mixing bowl. Place over steaming water, and whisk continuously till when you dip your fingers into mixture, it is warm if not hot to the touch, and you no longer feel the sugar granules when you rub your fingers together.
Take off heat and whisk till stiff peaks. Add green food coloring. Add in the dry ingredients and fold till combined. Then continue to fold till the mixture falls like a ribbon off the spatula or you can do a figure 8 shape without it breakina. Place in piping bag and pipe circles on lined baking tray.
Firmly tap tray on counter to get rid of air bubbles.
Place somewhere dry for about a 30-60 minutes till when you touch the surface it is dried and doesn’t stick to your fingers. Can also place in front of a fan!
Bake at 160C/325F for 8 minutes, then open oven and carefully rotate and bake for another 8 minutes or until when you touch the top of shell, it doesn’t wiggle.
Pistachio French Buttercream
50 grams sugar
18 grams water
38 grams egg yolks
80 grams butter
1 tbsp of pistachio cream (or more to your liking!)
Green food coloring
Pinch of salt
-Bring sugar and water to boil and bring to
118C. While heating, whisk egg yolks to ribbon stage in another bowl. When temp is reached, pour sugar into the egg yolks and whisk till light and fluffy. Add the softened butter and whisk till combined. Then add the pistachio cream. If using add the green food coloring, and you can also add a dash of almond or vanilla extract.
Raspberry jam
50 grams raspberries
80 grams of sugar
1 tsp of lemon juice
-Smash raspberries and bring to boil for 4 minutes. Add the sugar and lemon and boil for a further 4 minutes (to be extra sure, it should reach the temp of 103C/218F)
Once shells have baked and cooled, pipe a ring of buttercream then add the jam.
Sandwhich the cookies and let them mature overnight in the fridge!
Et voila bon appétit!
As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below as well!
31 Comments
Happy St Patrick’s everyone! ☘️Recipe for my pistachio and raspberry macarons is below!
Now obviously St Patrick’s Day isn’t a French holiday, but it’s something we always celebrated growing up, so I like to keep the tradition going… plus I’ll take any excuse to eat macarons 😂
(And technically macarons came to France from Italy, so if we start questioning traditions we might lose macarons too… so let’s just celebrate everything!😂)
As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below as well!
Tools and ingredients – https://www.amazon.com/shop/ainsleydurose/photo/amzn1.shoppablemedia.v1.e864b049-497d-4fe1-a490-fb51aca22795?ref_=aip_sf_photo_spv_ons_mixed_d
Outfit – https://shopmy.us/shop/collections/3109753
Plates and bowls – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections
A few macaron tips:
* Let the shells rest until they're dry to the touch — that's the secret to those pretty feet.
* Tap the trays after piping to pop any air bubbles.
* Don't worry if the batter feels too thick or too runny the first time… macaronage is truly an art, and it takes practice!
* And trust me once they are assembled, letting them mature in the fridge overnight makes all the difference in flavor and texture! Macarons are not meant to be served freshly assembled!
What flavor would you like to see me make next?
All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.
Here's the recipe – Makes 24 macarons
Macaron shells
100 grams icing sugar
100 grams almond flour pinch of salt
100 grams egg whites (about 3 eggs, reserve the yolks for the buttercream)
100 grams granulated sugar
Green food coloring
-Place the dry ingredients into a food processor and blitz for a couple seconds. Sift into a bowl. Put the egg whites and granulated sugar into a mixing bowl. Place over steaming water, and whisk continuously till when you dip your fingers into mixture, it is warm if not hot to the touch, and you no longer feel the sugar granules when you rub your fingers together.
Take off heat and whisk till stiff peaks. Add green food coloring. Add in the dry ingredients and fold till combined. Then continue to fold till the mixture falls like a ribbon off the spatula or you can do a figure 8 shape without it breakina. Place in piping bag and pipe circles on lined baking tray.
Firmly tap tray on counter to get rid of air bubbles.
Place somewhere dry for about a 30-60 minutes till when you touch the surface it is dried and doesn't stick to your fingers. Can also place in front of a fan!
Bake at 160C/325F for 8 minutes, then open oven and carefully rotate and bake for another 8 minutes or until when you touch the top of shell, it doesn't wiggle.
Pistachio French Buttercream
50 grams sugar
18 grams water
38 grams egg yolks
80 grams butter
1 tbsp of pistachio cream (or more to your liking!)
Green food coloring
Pinch of salt
-Bring sugar and water to boil and bring to
118C. While heating, whisk egg yolks to ribbon stage in another bowl. When temp is reached, pour sugar into the egg yolks and whisk till light and fluffy. Add the softened butter and whisk till combined. Then add the pistachio cream. If using add the green food coloring, and you can also add a dash of almond or vanilla extract.
Raspberry jam
50 grams raspberries
80 grams of sugar
1 tsp of lemon juice
-Smash raspberries and bring to boil for 4 minutes. Add the sugar and lemon and boil for a further 4 minutes (to be extra sure, it should reach the temp of 103C/218F)
Once shells have baked and cooled, pipe a ring of buttercream then add the jam.
Sandwhich the cookies and let them mature overnight in the fridge!
Et voila bon appétit!
As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below as well!
Perfekt! Und noch dazu Pistazie😋😊😘
🍀♥️🍀
I love to watch you bake. You are a true artist in your tiny kitchen. I love pistachio and can almost taste your creation.👍🥰😋👩🍳
Yummy…So beautiful to look at too. 💁🏻♀️🌹🌷🌸 🧁
You really are an artist. I’m a painter. I paint a picture and that’s my art. Your baking these beautiful delicacies is your art. You take such care to make things not only delicious, but absolutely beautiful. I so hope you get widespread recognition❤
Wow 🤩
緑色のマカロンは、
もしかして、
ピスタチオペーストかしら？
味は分からないけど、
美味しそう。
奥様。ミニスカも似合います。
春らしい季節感を、感じます。😊
Please share your recipe.
Ich liebe deine kleinen Präsentationen. Sie sind so inspirierend und erfreulich in allen Details. Ich fühle mich beschenkt und danke dir! 💐
#💎#🌞#😊
Biscotti semplici raffinati. 🥧🧁
Thank you for the beauty you bring to my life . A belated Happy St Patrick's Day!🍀
Lovely and delicious looking as always 🌹
Delightful!!!!
❤❤❤❤❤
Beautiful ❤
Wow! 😋 Very yummy! 🎉🎉🎉❤
Glorious 💖
❤❤❤❤
A gdje nam je psić ?
So sweet test!
😋😋😋😋😋😋😋😋😋🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Famous Foods Quotes
🍇"One cannot think well, love well, sleep well, if one has not dined well." – Virginia Woolf
🥝"Let food be thy medicine and medicine be thy food." – Hippocrates
🍑🍊Food heals and wells. -Philly Phill
🍊"People who love to eat are always the best people." – Julia Child
🫐"The only way to get rid of a temptation is to yield to it." – Oscar Wilde
🍍"Food is our common ground, a universal experience." – James Beard
🥭"Life is uncertain. Eat dessert first." – Ernestine Ulmer
🍉"All you need is love. But a little chocolate now and then doesn't hurt." – Charles M. Schulz
🍓"Tell me what you eat, and I will tell you what you are." – Jean Anthelme Brillat-Savarin
🎂"A party without cake is just a meeting." – Julia Child
🍲"First we eat, then we do everything else." – M.F.K. Fisher
🍑"Cooking is like love. It should be entered into with abandon or not at all." – Harriet Van Horne
🍅"Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It's about honesty. It's about identity." – Louise Fresco
🍑"If you really want to make a friend, go to someone's house and eat with him… the people who give you their food give you their heart." – Cesar Chavez
🥭"Cooking is at once child's play and adult joy. And cooking done with care is an act of love." – Craig Claiborne
🍛🍜🥗🫔"One cannot think well, love well, sleep well if one has not dined well." – M.F.K. Fisher
🌭🥙"Food is art, and food is love. And we should show love and appreciation for those who cook it by eating it with relish." – Mark Bittman
🍒"Food should be fun." – Thomas Keller
🍇"We all eat, Enjoy!
🍊"Laughter is brightest in the place where the food is." – Irish Proverb
🍍"Food is symbolic of love when words are inadequate." – Alan D. Wolfelt
🥭"There is no love sincerer than the love of food." – George Bernard Shaw
🍏"The secret of success in life is to eat what you like and let the food fight it out inside." – Mark Twain
🍏"Food is not rational. Food is culture, habit, craving, and identity." – Jonathan Safran Foer
🫐"Food is memories." – José Andrés
Perfeito e delicioso 😋
I love watching your show. 🇨🇦🩷
They look delicious ❤
Ilyen szoknyám nekem is volt lány koromban, pont akkor volt divat a mini!!! 😂😂😂🎉
Angol hölgy vagy?!?! 😮😊❤
Get a longer skirt
No full oven and you bake these! That's talent!
Meza😮❤