Pistachio macadones

Name: pistachio macadones
Cook time: 45 min
Total time: 110 min
Yield: 25
Cuisine: French
Ingredients: 115 g peeled unsalted pistachio nuts; 1 el powdered sugar; 75 g almond shavings; 150 g powdered sugar; 4 medium sized egg; 3 tl yellow dye; 2 tl blue dye pen; 150 g fine cristalsugar; 38 g tap water; 75 ml fresh cream; 100 g White chocolate

French cookies made from eggs, pistachios, white chocolate, whipped cream and almond shavings.

Ingredients

Kitchen Stuff

1 food processor
1 baking paper
1 sugar thermometer
1 piping bag with smooth nozzle (8 mm)

Directions

Put the pistachios with the icing sugar in a food processor and grind. Add the almonds and finely grind.
Add the rest of the icing sugar in 3 steps and turn the almonds into a fine powder.
Strain the nut flour. Discard the coarse grains that remain in the sieve and set aside separately.
Draw approx. 50 rounds of 3 cm diameter with a black marker on two pieces of baking paper.
Place the baking paper with the marked side down on two baking trays. The circles are still visible, but the batter does not come into contact with the pen.
Split the eggs. Weigh 55 g of protein twice and put the proteins in two fat-free bowls.
Mix the dye with 1 part of the protein, stir well and add the colored protein undefeated to the almond flour. Mix until you have a thick batter.
In a pan, bring the granulated sugar to the boil with the water over medium heat.
Boil the sugar syrup to 118 ° C (measure this with the sugar thermometer). Start by tapping the protein if the syrup has a temperature of 80 ° C.
Beat the rest of the egg white with a mixer. Let the sugar syrup crack out when it is at temperature (118 ° C).
Pour the sugar syrup into a thin stream while beating the mixer with the egg white foam. Beat until the foam has cooled to 50 ° C.
Add ⅓ of the foam to the nut batter and mix to a whole.
Fold the rest of the egg white foam until you have a light 'tough' batter that sticks to your spatula.
Put the batter in the piping bag with a smooth nozzle. Spray 50 rounds inside the drawn circles on the baking paper on the baking sheets.
Carefully touch the baking trays on the work surface so that the larger air bubbles can still escape from the batter.
Leave the unbaked macarons uncovered for at least 45 minutes on the worktop so that the batter can form a thin skin.
Preheat the oven to 150 ° C (use lower and upper heat instead of hot air).
Bake the macarons in the oven in approx. 20 min. Until crispy and done.
After 10 minutes, bake the oven door for 5 seconds. Open. This removes the greatest heat and moisture and prevents the sugars from caramelizing.
After 5 minutes you repeat the opening of the oven again. Take the macarons out of the oven after the total baking time of 20 minutes and let the cookies cool down.
In the meantime, heat the whipped cream in a saucepan. Break the chocolate into pieces and add to the whipped cream.
Remove the pan from the heat and let the chocolate melt gently.
Meanwhile, put the pistachio nuts in the food processor and grind.
Stir the chocolate mixture with a whisk. Mix in the ground pistachio nuts and allow to cool to room temperature.
Brush half of the biscuits with the pistachio cream.
Push the other half of the cookies carefully.