I made my very first macarons ever using your recipe (after watching all of your other videos) and they turned out perfectly! My husband was so thrilled because we also loved the Ladurée pistachio macarons and have searched for a suitable replacement. He is now thrilled at my new love of baking.
Yay, I'm beyond happy to read this comment, Lynn! Thank you for sharing. And I'm so happy you husband is enjoying the treats and that you had macaroon success!!
Thank you so much for posting this! As a young intermediate baker this was really helpful, I’ve only made macarons 3 times, and wanted to challenge myself for the 4th time. I have a ladurée cookbook however it didn’t include pistachio macarons which devastated me. But your video was amazing and super informative so I hope they turn out well when I make them tomorrow!
Enjoyed this video, will try. I was having many fails in French Method making my meringue stable,12 to be exact, so I tried Swiss method which is working for me. I also, tried adding egg white powder, that has helped. Love your informative videos with the science behind it. Thank you
I usually recommend sticking with the method that works for you. And you can easily adapt it with small tweaks. So happy that you find my videos helpful! It means so much to me, Carol. Thank you!
Hi Thank so much for sharing this recipe. I will definitely try this out! I was wondering, what can I use in the replacement of butter for the filling part? Can I omit butter when I do French meringue filling for the Macaron?
@@ShineeD I will have to order the pistachios so it'll be a bit but I will absolutely let ya know once I give it a try! Thank you for sharing so many tips and recipes !! I watch a lot of videos about making macarons and love learning different things. Everyone has their own way to perfect their macs
Wow girl. I make macarons in a production facility. You killed it with this video. I wish my employment would do pistachio macarons with actual pistachio flour! The taste IS so much better
Hi! I’m planing to give this a try, thank you for explaining the recipe very well. Just one question, is it safe to eat the raw egg yolks from the filling? Or will they get cooked in the heat from the sugar syrup? Thank you 😊
I wanted to find out if it would be possible to make the cream using a bain marie (more like a swiss buttercream)? The most difficulty I had was using a hot sugar syrup in the filling, so that change might be easier, but wasn't sure what I might need to change if so. :)
Hi, Lynn. I don't think bain marie would work, because we need to bring the sugar syrup to such high temp. Bain marie is a very gentle cooking. What issues are you having with syrup? Is it getting too hard? If so, you may need to reduce the heat and cook a bit gentler.
@@ShineeD My main issue has nothing to do with the recipe itself, it's that I don't have a great stand mixer, so I end up doing most things with my hand mixer. I was able to get it done, but wanted to see if there might be an easier way (for me). I will continue to experiment with this technique until I can get a better mixer. :)
@@sarcasticintrovert7911 Oh, so you meant, if you could make Swiss meringue buttercream with pistachio paste? In that case, sure, you can make Pistachio SMBC. I'd recommend following recipe ratios for SMBC and add pistachio paste at the end.
You can make both of them pretty easily at home :) Pistachio Flour-Just pulse Dry Roasted pistachios in a food processor and sift. Paste- you would blend pistachios for a while until the oils start to release and they turn into a paste. I didnt know what pistachio paste was either until I started looking into making pistachio macarons though!
It needs to be precise if you are attempting to make macarons. The first recipe I followed with cups for measurements turned out a disaster, so I'd invest in a scale. I followed her recipe and they turned out great!
![⭐ฮิตในTikTok!! ( มะมะมะหมูเด้ง MooDeng ) Ver. แดนซ์ ReMix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/4noyAoMa7bQ/mqdefault.jpg)
You dropped this 👑, I don't have to say anything, macarons speak for themselves. Thank you very much, they are perfect.
Aww, you're so kind! Thank you so much!!!
I made my very first macarons ever using your recipe (after watching all of your other videos) and they turned out perfectly! My husband was so thrilled because we also loved the Ladurée pistachio macarons and have searched for a suitable replacement. He is now thrilled at my new love of baking.
Yay, I'm beyond happy to read this comment, Lynn! Thank you for sharing. And I'm so happy you husband is enjoying the treats and that you had macaroon success!!
What a perfext pair. French buttercream with french macarons
Can’t express how thankful I am for this video! THANK YOU.
The pistachio paste is very easy to make, I just sae it on TH-cam before this video. As a matter a fact that brought me to this one.😊
Hi, I’ve made a dozen of different pistachio macarons recipes, but this one is by far the best I’ve ever made! Thank you so much 😍😍
Ah, so happy to read your comment!! Thank you so much for choosing my recipe and sharing your feedback!
Thank you so much for posting this! As a young intermediate baker this was really helpful, I’ve only made macarons 3 times, and wanted to challenge myself for the 4th time. I have a ladurée cookbook however it didn’t include pistachio macarons which devastated me. But your video was amazing and super informative so I hope they turn out well when I make them tomorrow!
Enjoyed this video, will try. I was having many fails in French Method making my meringue stable,12 to be exact, so I tried Swiss method which is working for me. I also, tried adding egg white powder, that has helped. Love your informative videos with the science behind it. Thank you
I usually recommend sticking with the method that works for you. And you can easily adapt it with small tweaks. So happy that you find my videos helpful! It means so much to me, Carol. Thank you!
I like how you multi-step during cooking. Great video.
Will definitely be making❤
These look wonderful. Could you tell me how you made the pistachio flour as well as the quantity used? Thank you.
Maturing wow I always eat it right away!!! Thanks for posting
Haha right? I swear first 1-2 years, I ate them right away!
Hi Thank so much for sharing this recipe. I will definitely try this out!
I was wondering, what can I use in the replacement of butter for the filling part? Can I omit butter when I do French meringue filling for the Macaron?
Ooohh perfect looking !! Ill have to try this soon ! Thanks Shinee
Thank you, Jami!! Let me know if you give it a try!
@@ShineeD I will have to order the pistachios so it'll be a bit but I will absolutely let ya know once I give it a try! Thank you for sharing so many tips and recipes !! I watch a lot of videos about making macarons and love learning different things. Everyone has their own way to perfect their macs
Wow girl. I make macarons in a production facility. You killed it with this video. I wish my employment would do pistachio macarons with actual pistachio flour! The taste IS so much better
OMG, thank you so much!! This means a lot to me. I agree pistachio flour adds amazing flavor!
thank you for this! I wondering how you age the macarons. In the fridge or at room temperature?
Hey what is the name of those cookbook and where can I get them at. 🤔😋
loved the video!! where do you store the macarons when they mature? should you keep them cold or are they ok at room temperature?
Recipe notes say to refrigerate them even after maturing and to take out of the fridge 30 minutes before serving!
WOW DEF GONNA TRY IT!! 👏🏽😋
Awesome! Let me know how it turns out, if you try it.
You told what you did to get pistachio flour later in the video. Thank you.
Hi! I’m planing to give this a try, thank you for explaining the recipe very well. Just one question, is it safe to eat the raw egg yolks from the filling? Or will they get cooked in the heat from the sugar syrup? Thank you 😊
The egg yolks will be cooked with the syrup! Good luck and let us know how they turn out.
I wanted to find out if it would be possible to make the cream using a bain marie (more like a swiss buttercream)? The most difficulty I had was using a hot sugar syrup in the filling, so that change might be easier, but wasn't sure what I might need to change if so. :)
Hi, Lynn. I don't think bain marie would work, because we need to bring the sugar syrup to such high temp. Bain marie is a very gentle cooking. What issues are you having with syrup? Is it getting too hard? If so, you may need to reduce the heat and cook a bit gentler.
@@ShineeD My main issue has nothing to do with the recipe itself, it's that I don't have a great stand mixer, so I end up doing most things with my hand mixer. I was able to get it done, but wanted to see if there might be an easier way (for me). I will continue to experiment with this technique until I can get a better mixer. :)
@@sarcasticintrovert7911 Oh, so you meant, if you could make Swiss meringue buttercream with pistachio paste? In that case, sure, you can make Pistachio SMBC. I'd recommend following recipe ratios for SMBC and add pistachio paste at the end.
Pistachio filling looks gorgeous! Does the hot sugar syrup cook the egg yolk? Is it safe enough? Thanks
Yep, hot sugar syrup will cook the yolks. It's totally safe!
@@ShineeD thank you very much Shinee
I just made some pistachio macarons. I got feet but not as much as I should have. Do you know why?
How much degrees would it be in Celsius?
❤
do you have any videos showing how to make pistachio paste? thanks 🙏🏻
I sure do! th-cam.com/video/sceRwXjCDJ8/w-d-xo.html
Thanks when baking macrons how can save upper part not to be brown
Can I use a hand mixer instead? Thank you !
Yes, for sure!
How much is added in cups?
What are the measurements cause I cant find them
Can you please tell me where I can find dry strobarry to use for macarons
Here you go: th-cam.com/video/sceRwXjCDJ8/w-d-xo.html
@@ShineeD thanks a lot.
I love the way you explain
Did you make your own pistachio flour?!
Yes, I did.
What do I do if I don’t have a thermometer 🌡? 🤦🏽♀️
Go get one. ;)
Is english your second language? Sorry just asking
No apologies necessary. English is my third language.
@@ShineeD impressive 😎
Do you have exact measurements for the shell and the filling? I am so excited to try these!
You can find full written recipe here: www.sweetandsavorybyshinee.com/pistachio-macarons/
How much salt? Your recipe doesn’t contain salt on the list? Thanks.
Sorry about that. 1/4 teaspoon coarse kosher salt will do.
Can I skip cream of tar tar
Yes
Some of these ingredients are ridiculous. Pistachio flour, pistachio paste? Who has that? Where do you even get that lol
You can make both of them pretty easily at home :)
Pistachio Flour-Just pulse Dry Roasted pistachios in a food processor and sift.
Paste- you would blend pistachios for a while until the oils start to release and they turn into a paste.
I didnt know what pistachio paste was either until I started looking into making pistachio macarons though!
I hate that the recipe is in grams. It’s a pain to convert to cups!!
It needs to be precise if you are attempting to make macarons. The first recipe I followed with cups for measurements turned out a disaster, so I'd invest in a scale. I followed her recipe and they turned out great!