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These delicate French macarons are a true delight! The almond shells, naturally tinted with beetroot juice, are perfectly complemented by a rich and creamy pistachio filling.
Ingredients
For the macaron shells:
• 200ml aquafaba (chickpea water)
• 1 tsp lemon juice or apple cider vinegar
• 200 g almond flour (finely ground)
• 200 g powdered sugar
• 200 g fine granulated sugar
• 60 ml water
• 2 tsp vanilla extract
• 2 tbsp fresh beetroot juice (for natural pink color)
For the filling:
• 200g cream cheese
• 100 g pistachio paste
• 200 ml heavy whipping cream (min. 30% fat)
• 4 tbsp powdered sugar
• 1 tsp vanilla extract
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Instructions
1. Preparing the Aquafaba
Strain 200 ml of aquafaba and heat it in a small saucepan over low heat until reduced to about 75 ml. Let it cool completely, then add lemon juice and whisk with an electric mixer for 7-8 minutes until you get stiff peaks.
2. Preparing the Dry Ingredients
Mix almond flour and powdered sugar, then sift them twice to achieve a fine texture.
3. Making the Meringue
In a small saucepan, heat 200g sugar + 60ml water until it reaches 118°C (soft-ball stage).
Slowly pour the hot syrup into the whipped aquafaba while mixing on low speed. Increase the speed and beat for another 5-6 minutes until you get a glossy, stable meringue.
4. Mixing the Batter (Macaronage)
Gently fold the dry ingredients into the meringue using a spatula. Add 3 tbsp fresh beetroot juice for a natural pink color. Mix until the batter flows like a ribbon when lifted.
5. Piping & Drying
Transfer the batter into a piping bag and pipe small, even circles onto a parchment-lined baking sheet. Tap the tray on the counter to remove air bubbles.
Let the macarons rest at room temperature for 45-60 minutes, until they form a dry skin that doesn’t stick when touched.
6. Baking
Preheat the oven to 140°C (285°F) and bake for 15-18 minutes. Let them cool completely before peeling them off the parchment paper.
7. Preparing the Filling
Whip the cream cheese, pistachio paste, and powdered sugar until smooth. In a separate bowl, beat the heavy cream to stiff peaks, then gently fold it into the pistachio mixture.
8. Assembling the Macarons
Pipe a small amount of filling onto one macaron shell and gently press another shell on top. Repeat with the remaining shells.
For the best flavor, refrigerate the macarons for 24 hours to allow the flavors to blend perfectly.
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Final Touch
These macarons are not only delicious but also stunningly beautiful – perfect for special occasions! ✨
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1 Comment
Yammy ❤❤❤