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@toure_bele_mbour: 77—-025—-46—-61

TOURE BEL_👛 mbour
TOURE BEL_👛 mbour
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Thursday 16 July 2026 21:01:19 GMT
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gavi.224
Fatou bobo💋221 :
c'est combien
2026-07-16 22:45:33
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Homemade Pistachio Macarons 💚 These bakery-style pistachio macarons are filled with silky pistachio French buttercream and have the prettiest soft pistachio shell. If you’ve ever wanted to make homemade French macarons, my foolproof recipe makes them way easier than you think! Ingredients: Shells: ⅓ cup shelled roasted salted pistachios (35g), ¾ cup almond flour (70g), 1 cup powdered sugar (125g), 3 large room temp egg whites (100g), ½ cup minus 3 tsp granulated sugar (95g), ⅛ tsp cream of tartar, 3 drops green gel food coloring Buttercream: 3 large egg yolks (50–55g), ¼ cup + 2 tsp granulated sugar (60g), 2 Tbsp water (25g), ¾ cup plus 2 tbsp cubed salted butter (170g), ¼ cup pistachio cream, such as Pisti (60g), ¼ tsp almond extract, ¼ tsp sea salt Directions: Line 2 baking sheets with parchment. Freeze pistachios 30 min, pulse in food processor until sandy. Add powdered sugar, pulse until fine. Add almond flour, pulse again. Sift into bowl, discarding large pieces. Beat egg whites on medium w/ whisk until foamy, 1 min. Add cream of tartar, then sugar, one spoonful at a time. Increase speed to high, beat until stiff peaks, 5 min. Mix in food color. Add dry ingredients to meringue, fold gently with spatula, scraping bowl, occasionally pressing batter against side to deflate slightly. Continue folding until batter flows like thick lava. Pipe 1½-inch circles on prepared trays, spacing 1 inch apart. Tap trays 5–6 times, pop visible air bubbles w/ toothpick. Let rest 45 min. Preheat oven to 300°F. Bake one tray at a time, 14–16 min, rotating halfway, until feet are set and tops don’t wobble. Cool completely on tray. Let butter sit at room temp 30 min until soft but still cool. Whisk egg yolks on high until pale & thick. Heat sugar + water in saucepan to 240°F. With mixer on low, drizzle hot syrup into yolks. On high, beat until thick, 5–8 min. Reduce speed to medium, add butter few cubes at a time. Continue beating until smooth. Add pistachio cream, almond extract, and salt; mix until smooth. Pipe buttercream onto half the shells, then sandwich with remaining shells. @Williams Sonoma @KitchenAid @Cuisinart @Olivia Rodrigo #macarons #cookie #cookierecipe #dessertrecipe #thebuckheadbaker
Homemade Pistachio Macarons 💚 These bakery-style pistachio macarons are filled with silky pistachio French buttercream and have the prettiest soft pistachio shell. If you’ve ever wanted to make homemade French macarons, my foolproof recipe makes them way easier than you think! Ingredients: Shells: ⅓ cup shelled roasted salted pistachios (35g), ¾ cup almond flour (70g), 1 cup powdered sugar (125g), 3 large room temp egg whites (100g), ½ cup minus 3 tsp granulated sugar (95g), ⅛ tsp cream of tartar, 3 drops green gel food coloring Buttercream: 3 large egg yolks (50–55g), ¼ cup + 2 tsp granulated sugar (60g), 2 Tbsp water (25g), ¾ cup plus 2 tbsp cubed salted butter (170g), ¼ cup pistachio cream, such as Pisti (60g), ¼ tsp almond extract, ¼ tsp sea salt Directions: Line 2 baking sheets with parchment. Freeze pistachios 30 min, pulse in food processor until sandy. Add powdered sugar, pulse until fine. Add almond flour, pulse again. Sift into bowl, discarding large pieces. Beat egg whites on medium w/ whisk until foamy, 1 min. Add cream of tartar, then sugar, one spoonful at a time. Increase speed to high, beat until stiff peaks, 5 min. Mix in food color. Add dry ingredients to meringue, fold gently with spatula, scraping bowl, occasionally pressing batter against side to deflate slightly. Continue folding until batter flows like thick lava. Pipe 1½-inch circles on prepared trays, spacing 1 inch apart. Tap trays 5–6 times, pop visible air bubbles w/ toothpick. Let rest 45 min. Preheat oven to 300°F. Bake one tray at a time, 14–16 min, rotating halfway, until feet are set and tops don’t wobble. Cool completely on tray. Let butter sit at room temp 30 min until soft but still cool. Whisk egg yolks on high until pale & thick. Heat sugar + water in saucepan to 240°F. With mixer on low, drizzle hot syrup into yolks. On high, beat until thick, 5–8 min. Reduce speed to medium, add butter few cubes at a time. Continue beating until smooth. Add pistachio cream, almond extract, and salt; mix until smooth. Pipe buttercream onto half the shells, then sandwich with remaining shells. @Williams Sonoma @KitchenAid @Cuisinart @Olivia Rodrigo #macarons #cookie #cookierecipe #dessertrecipe #thebuckheadbaker

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