Hi from quarantine in Switzerland. Your channel has saved me. I've been struggling with macarons for a couple of years now and NOBODY has been as thorough with what helps and what doesnt as you. I also think you have such a pleasant character and fun personality that I dont mind following your hour and a half long vlogs when with someone else I'd be bored within 10 minutes. I was shocked to hear that you consider yourself awkward and unable to TALK! so untrue- you have a great, pleasant voice and cute, fun personality and you are good for millions of viewers. So as I am stuck at home for the next week I'll be practicing and practicing macarons. So far I dont really care about fillings as I'm still trying to get perfect shells every time and complicating my life with pistachio flour is the LAST thing I want to do. Well good luck with your move - moves are traumatic but thankfully sometimes really good nevertheless so hope it works out well for you and your business
Aww thank you for this lovely comment!! I really appreciate you watching and taking the time to share your story and give feedback. 🤗 I agree, pistachio flour in the recipe is not a necessary step, especially if still new to learning macarons. It’s quite expensive too!
Every time I make macarons, they don't come out like I had planned I intend to give up. Then I watch your videos and everything is ok in the world again and I end up making them and absolutely love them! Thanks for always inspiring and encouraging us to keep going and to try at least one more time. I will make these next.
Oh My Goodness!!! You shared your recipe!!!! I remember when I was trying to make my first pistachio Macs and you gave me some great tips! Now the whole recipe!! You are the bomb Nicole! ❣️
This really is the best pistachio rnacaron recipe. I love making them because they are my most popular with family and friends. Love your work Chef Nicole.❤❤❤🎃😊
Nicole, these are perfection! I made them tonight and this is my favorite kind too. Thank you for all of your generous tips and tricks. You have ended my days of macaron frustration.
OMG! I just pull out of my fridge my precious pistachios! I have a delicious project for tomorrow :) Thank you for your generosity! Only good things coming your way!
OMG, these look amazing. That filling looks incredibly creamy. I NEED to find the time to do these!!! Thank you so much for sharing this recipe! You're an incredible ray of sunshine!
Thank you for watching!! If you dont have time time make the flour, skip the pistachios for the shells and just make a regular almond shell with this filling! It's worth it!
Youre an inspiration for all the tips tricks & knowledgeable advice .. Not to mention very kind !!! Thank for sharing with all of us ❤🙏 We all appreciate it !! These macs have us hooked !! Lol
Thank you for sharing your recipe!!!! I am amateur in baking macarons and pistachio flavor is my goal to make. I am learning a lot from watching your videos!
Your channel is a treasure-trove of information. I'm working on perfecting my vegan (aquafaba) macarons and your channel has been extremely helpful. Thank you so much!
Nicole THANK YOU for sharing from Washington. Pistachio is also one of my fav but this will take some time for sure. Lol. I love your videos, they're always very informative and fun to watch. I appreciate your enthusiasm for all things macarons. It's infectious!! I also looove your salted caramel recipe. Simply delish 😋
You are so welcome! I know, this is quite the effort, but they are so good! Let me know if you make them! Thank you so much for your sweet feedback. :)
Yaaaaaaaaasssssssss, I asked for it and you delivered!!! Hands down my favorite macaron flavor ever!! And now officially my favorite TH-camr. Oooooh, I can’t wait to try this recipe-e-e-e-e-e-e 💃🏻💃🏻💃🏻💃🏻 doing my happy dance right now. I will come back here and let you know how it worked out. It’s going to have to work out because......well, it’s just going to have to work out😆. Thank you so SO MUCH for sharing this recipe.❤️🥰💃🏻🙏🏾
I love watching your videos! You’re amazing! Thank you for sharing your talent and passion for baking. I am getting ready to try my very first batch of macarons this weekend. I got all my Nicole notes from watching several hours of your tips and tricks. So excited.
i tried making macarons again two days ago, it turned out really well even though it's not perfect. i just want to let you know this because you help me a lot with the understanding of macaron, i used sugar bean recipe btw im so happy!! thankyou bake toujours 💞
Thanks for the recipe. Pistachio is also my favorite flavor. I haven't been able to make a successful pistachio macaron so can't wait to try. Stella Parks has a similar recipe for pistachio paste. I tried it last year and its heavenly. Peeling the pistachios is a chore, but necessary and worth the effort. And she also provides a few recipes for leftover pistachio paste. I haven't tried them yet bc we enjoyed eating it by the spoonful straight from the jar!
Thank u sooOo much 4sharing ur secrets on perfecting making Pistachio Macaroons☺️Going 2try2 make these Macaroons.. 4d very first time using ur recipe.. And.. not sure if it makes sense on ur channel.. if u make the Italian “Italian Rainbow” Bars?😊
Hi! Every time I do this it ends up being super oily or too watery to make into a paste and it just rolls around in my food processor but I’m not sure why ): if I don’t but the water or oil it doesn’t get into a paste. Do you know why or how I could troubleshoot this? Thankyou in advance!
I ground my own pistachios. A good way to do so without it turning to paste is to mix it with powder sugar before pulsing it. I then reduce the amount of sugar I added from the recipe. On my first try, my macarons got really hard, second time I baked less and the were better. I use 1/3 pistachio to 2/3 almond, would you think it’s a good ratio?
Hi Nicole. We don’t have almond paste in uk supermarkets. We have marzipan! I think they are two different things! Could you tell us how to make our own almond paste or if we can substitute it with marzipan what changes should we make in the recipe please?
Forever. They are mostly sugar and bacteria cannot grow in pure sugar (desiccant). Also bacteria cannot grow in fats (butter). Ok maybe a few weeks considering the egg. They never last that long though. :)
hi! ive been trying to make macarons. the second time i made them, i succeed but that was the first and last. it was few months back and i didnt remember how long and the temperature i baked. im so sad. after that, i tried every weekend and always failed. today i tried again but its still failed. can you help me figure out what i do wrong? my batter wouldnt flow and make a figured 8 nomatter how long i fold it (my batter always like that) . so i add 5 gram white eggs and its loosen a bit and i bake at 130C and i start with 12 min and keep adding time till 19min. i know its too long. but i still dont know where to stop and i think overbake is better than under bake it. so i take it out and the result is back part quite brown and the front part is less browned. but overall, it has brown part on every macaron. but weirldy the shell isnt hard and except macaron on the right back which is very brown. the succeed batch was using the french method but i dries out too longg so i switched to swiss method (i follow sugatbean recipe) . it shorten my drying time. like 30min is enough while french one took me almost 2 hour ++ in the air con room ( i live in indonesia which is very humid and hot) fyi, my oven is just a standard free standing gas oven
Macrons... They beauty is that anything could go wrong... Over mixing... Under mixing... Under baked... Over baked... Did they sit outside enough before going in... The measurements... The temp... The humidity... Everything counts
You need oven thermometer. I found my gas oven would be perfect 300° but after I put them in it shot up to 350°! WTF?! Maybe the sensor was blocked by the baking sheet? I now have to turn the oven down to 250° after 3m. Crazy.
Did you have to bang your baking tray against the counter top to release the air bubbles? I’m curious because I seen some people do it and some done. What changes does it has on the macarons
Thank you soooo much for sharing!!! I have tried it before and failed miserably 🤣. Now I can retry. I have one question, can you freeze pistachio paste and generally for how long? If so, would you recommend it? I have boiled and de-shelled pistachios and it’s a lot of work 😆. I appreciate your videos and feedback. XOXO 😘
Ok so I just saw your complete video. Up to a month to freeze pistachio paste. :) however, I did my paste without adding confectioners sugar etc, and froze it. Not sure if I can add the other ingredients you specified after?
You can use pistachio butter. But maybe just add to buttercream instead. Or play around with it mixed with almond paste, but it won’t be able to be subbed out one for one.
Hi, I’m from UK. Been watched lots of your macaron video. Tried baked the pistachio macaron. I can’t find any almond paste over here, can I use mazipan instead or without almond paste? Just a full pistachio paste? I only used roasted pistachio. Please any advice. Appreciated that. And also, I never had macarons before, is that the texture is chewer and not crispy ? Because is my first time to try and I don’t know. 🤪
So I made these. Firstly, this is literally the tastiest macaron recipe I've ever made - the macarons and filling were absolutely delicious, and a pleasure to eat. It is easily on my list of top-tier macaron recipes. I did have a couple of issues with it though. Firstly, I found the cooking temperature to be too low, I had to raise it to about 150C (302f) to get them to come out nicely, and that is with extra cooking time. It was hot enough to get some slight browning on a couple, but not enough to be a problem, and didn't result it any failures like 140C (285f) did. I also found the shells very soft. They didn't really have that nice crisp outside of typical macarons. I haven't thought of a way to fix this yet, I suspect it'll need some experimenting. Perhaps I didn't mix the meringue enough? Or maybe the ratios need adjusting a little, not sure.
Hi, Chef Nicole! tomorrow's my 1st time that i will make macarons, can i bake pistachio macs on my first try?? or should i start with plain macarons? i hope u will notice me
well I was having to adjust the amounts of pistachio flour, I started with a larger amount of flour, then decreased and toasted. It took me 5 times! Please don't get discouraged. Also, just the filling in a regular shell is magnificent if the pistachios are giving you a hard time!
Hi Nicole! Just a quick question. Why wouldn't you sub all the almond flour for pistachio one? I'm making your recipe, can't wait to try the filling, I have my home made almond paste and last night I prepared the pistachio one; it tastes amazing! Almond paste! That would be a nice video to make :) since we all love our almond flour!
They look very nice... I've made pistachio macrons in a totally different way, only 3 ingredients (pistachio, sugar, egg whites) no food coloring needed, the shell is literally 60-70% pistachio which shows the color, and the filling is the same as the shells only chilled, and all done in under 2hrs, trust me it's heavenly!!! Mind bending flavor... I could shoot you a TH-cam link of the prosses
Did you use a baby bowl to measure your pistachio!? It looks exactly like a bowl I use for my daughter's food...I always grab them to measure my dry ingredients 😅
You are too late! I already made pistachio macarons! And they are fantastic! Ok secret: the filling doesn’t have to be that complicated. Just make a buttercream frosting and add ground pistachios. I ground them with a mortar & pestle (lot of work) but I think I’ll use a blender next time. I also did add almond extract.
Hi from quarantine in Switzerland. Your channel has saved me. I've been struggling with macarons for a couple of years now and NOBODY has been as thorough with what helps and what doesnt as you. I also think you have such a pleasant character and fun personality that I dont mind following your hour and a half long vlogs when with someone else I'd be bored within 10 minutes. I was shocked to hear that you consider yourself awkward and unable to TALK! so untrue- you have a great, pleasant voice and cute, fun personality and you are good for millions of viewers. So as I am stuck at home for the next week I'll be practicing and practicing macarons. So far I dont really care about fillings as I'm still trying to get perfect shells every time and complicating my life with pistachio flour is the LAST thing I want to do. Well good luck with your move - moves are traumatic but thankfully sometimes really good nevertheless so hope it works out well for you and your business
Aww thank you for this lovely comment!! I really appreciate you watching and taking the time to share your story and give feedback. 🤗 I agree, pistachio flour in the recipe is not a necessary step, especially if still new to learning macarons. It’s quite expensive too!
Every time I make macarons, they don't come out like I had planned I intend to give up. Then I watch your videos and everything is ok in the world again and I end up making them and absolutely love them! Thanks for always inspiring and encouraging us to keep going and to try at least one more time. I will make these next.
Oh My Goodness!!! You shared your recipe!!!! I remember when I was trying to make my first pistachio Macs and you gave me some great tips! Now the whole recipe!! You are the bomb Nicole! ❣️
🤭🤗 I did! It was a hard decision. Hahahah. Hope you enjoy!!
This really is the best pistachio rnacaron recipe. I love making them because they are my most popular with family and friends. Love your work Chef Nicole.❤❤❤🎃😊
Nicole, these are perfection! I made them tonight and this is my favorite kind too. Thank you for all of your generous tips and tricks. You have ended my days of macaron frustration.
You are so welcome! What a wonderful comment to read!
Thank you Nicole! I must try to make some pistachio macarons!💚
Thank u so much for sharing! I can’t wait to try them!
Thank you for ALL your wonderful tips and recipes. ❤️
OMG! I just pull out of my fridge my precious pistachios! I have a delicious project for tomorrow :) Thank you for your generosity! Only good things coming your way!
These look amazing! Maybe a project for next week :) Thank you for sharing!
You’re welcome! Hope you enjoy!
Thank you very much. I always adore when you are sharing what you learn. You always take time to explain properly.
You are welcome! Thank you for watching!
God bless you for sharing...
First of all I just Hope can make ones perfect Macaron shell like you do 🙏
You read my mind ... can’t wait to try this 😃. Thank you for sharing! 😘
You’re welcome!
OMG, these look amazing. That filling looks incredibly creamy. I NEED to find the time to do these!!! Thank you so much for sharing this recipe! You're an incredible ray of sunshine!
Thank you for watching!! If you dont have time time make the flour, skip the pistachios for the shells and just make a regular almond shell with this filling! It's worth it!
Thank you for sharing this! I can’t wait for the newsletter 💕
Last night I stopped at Starbucks and they have a new pistachio syrup and OMG it’s amazing my new favorite
Thank you for the video. Please do more of these videos x
Definitely! Thank you. 💕
Omg the color!
looks absolutely amazing Nicole!!!! Will need to try it soon!!! Thanks for the video!!!
Thank you for watching Jaslin!
Ohhhh they look so delicious! Thank you for sharing. 😍
You are welcome!
Pistachio is always a winner!
My favorite for sure! Have a great weekend!
Bake Toujours You too, dear!
This recipe is on my list!!! Thanks Nicole!!
Marcia From Heavenly Macarons
Thank you for watching!! Cottage food approved too!! 👏🏼
Youre an inspiration for all the tips tricks & knowledgeable advice .. Not to mention very kind !!! Thank for sharing with all of us ❤🙏 We all appreciate it !! These macs have us hooked !! Lol
Macarons are addicting for sure!! Thank you so much for being here!
thank you for sharing!!! ❤️❤️❤️
THANK YOU! I’ve tried pistachio macs three times and had so many cracks. I can’t wait to try your recipe. All your other recipes are so great.
Yes the flour can be quite tricky!! Hope this works well for you!!
Crack oven for first 3m of baking to release steam.
starrychloe Thanks, I actually did do that. The recipes were all very different from the one shared by Nicole.
Thank you for sharing your recipe!!!! I am amateur in baking macarons and pistachio flavor is my goal to make. I am learning a lot from watching your videos!
Good luck!! If the shells give you trouble (as they are a little more finicky) just do the filling. Its worth it!
Your channel is a treasure-trove of information.
I'm working on perfecting my vegan (aquafaba) macarons and your channel has been extremely helpful. Thank you so much!
Thank you so much! I’m so happy to hear the info has been helpful even on the vegan Mac journey!
Thank you for sharing! These are a labor of love.... I’m sure you charge accordingly 😉😆Thanks again-June
Yes quite expensive 😂, but I didn’t actually upcharge them. 🙈
I charge my friends $3 each, but unfortunately I sold out so I didn’t have leftovers! Boo hoo!
Nicole THANK YOU for sharing from Washington. Pistachio is also one of my fav but this will take some time for sure. Lol. I love your videos, they're always very informative and fun to watch. I appreciate your enthusiasm for all things macarons. It's infectious!! I also looove your salted caramel recipe. Simply delish 😋
You are so welcome! I know, this is quite the effort, but they are so good! Let me know if you make them! Thank you so much for your sweet feedback. :)
Yaaaaaaaaasssssssss, I asked for it and you delivered!!! Hands down my favorite macaron flavor ever!! And now officially my favorite TH-camr. Oooooh, I can’t wait to try this recipe-e-e-e-e-e-e 💃🏻💃🏻💃🏻💃🏻 doing my happy dance right now. I will come back here and let you know how it worked out. It’s going to have to work out because......well, it’s just going to have to work out😆. Thank you so SO MUCH for sharing this recipe.❤️🥰💃🏻🙏🏾
💃🏻 💃🏻 yaaaas! Best of luck, please do share the results!!
OMG! Can wait to try these, they look AMAZING!!! Thank you for sharing this recipe with us :)
You are welcome! Thank you for watching!!
I love watching your videos! You’re amazing! Thank you for sharing your talent and passion for baking. I am getting ready to try my very first batch of macarons this weekend. I got all my Nicole notes from watching several hours of your tips and tricks. So excited.
i tried making macarons again two days ago, it turned out really well even though it's not perfect.
i just want to let you know this because you help me a lot with the understanding of macaron, i used sugar bean recipe btw
im so happy!! thankyou bake toujours 💞
I’m soo happy to hear this!! Thank you for sharing and congrats on the improvement!! To many great batches!! 👏🏼💕
Thanks so much for sharing your treasured recipe! So kind of you. Loving your videos - you're just adorable! Much luck in your new home!
Thank you so much Celine!
Thank you!! I love pistachio!!
Thank you for sharing your secret recipe!
I hope you love it!
Can’t wait to try those 💕 Thank you so much for sharing 😘
You are so welcome!
@@baketoujours Hi Nicole, what can I use instead of Orange blossom water? I don´t think I can get that here in Iceland.
great idea for decorating with pistachio nut ❤️
Thank you for sharing. I love pistachio and can't wait to try your recipe this week. Yummy treat for real😋😊
Yay! Let me know what you think when you try it!!!
Love this video Nicole. Very informative and looks good! Thank you for sharing:)
Thank you for watching Jammy!
Thank you, Nicole ❤️
My pleasure, thank you for watching!
Will definitely try that. Thank you for sharing.. your macs are still so pretty with good feet!!
Thank you!
Thanks for the recipe. Pistachio is also my favorite flavor. I haven't been able to make a successful pistachio macaron so can't wait to try. Stella Parks has a similar recipe for pistachio paste. I tried it last year and its heavenly. Peeling the pistachios is a chore, but necessary and worth the effort. And she also provides a few recipes for leftover pistachio paste. I haven't tried them yet bc we enjoyed eating it by the spoonful straight from the jar!
oo, I haven't seen her recipe. That is awesome. I'll need to explore these ideas for left over paste!
Thanks for sharing. You’re amazing.
thank you for watching!
Looks really good!
Thank you!
Amazing video!!! you rock!!!
Thank you Camila!
Thank you for all the work you did to share this video. Cant wait to try it out!
Hello Nicole! Thank you so much for the recipe and tips. I want to know would it be better to just do an almond paste?? Or is it not the same??
What's the pricing you you would do for a pistachio macaron. ? Please share ideas.
Thank u sooOo much 4sharing ur secrets on perfecting making Pistachio Macaroons☺️Going 2try2 make these Macaroons.. 4d very first time using ur recipe.. And.. not sure if it makes sense on ur channel.. if u make the Italian “Italian Rainbow” Bars?😊
Hi! Every time I do this it ends up being super oily or too watery to make into a paste and it just rolls around in my food processor but I’m not sure why ): if I don’t but the water or oil it doesn’t get into a paste. Do you know why or how I could troubleshoot this? Thankyou in advance!
I ground my own pistachios. A good way to do so without it turning to paste is to mix it with powder sugar before pulsing it. I then reduce the amount of sugar I added from the recipe.
On my first try, my macarons got really hard, second time I baked less and the were better. I use 1/3 pistachio to 2/3 almond, would you think it’s a good ratio?
I would not flavor the shells at all unless you are an expert. Only flavor the filling and color the shells.
starrychloe thank you! They came out really nice after I reduced the baking time! 😊
They look very delicious 🤤
Thank you!! I really love this filling. Hope you enjoy as much as I do.
Could you use the same amount of ingredients and do an Italian Method macaron?
Hi Nicole. We don’t have almond paste in uk supermarkets. We have marzipan! I think they are two different things! Could you tell us how to make our own almond paste or if we can substitute it with marzipan what changes should we make in the recipe please?
What if we don’t have almond paste??? Can I substitute the grams of almond paste to pistachio paste only???
What is European butter ? What is a substitute
What happens to the Pistachio Paste if you freeze it longer than a month?
Thank you so much for sharing your recipe with us
I have a question, how longer can the macarons stay in the fridge?
About one week in the fridge with this filling! Depending on how much you bake the shells and which shell recipe you’re using.
Forever. They are mostly sugar and bacteria cannot grow in pure sugar (desiccant). Also bacteria cannot grow in fats (butter). Ok maybe a few weeks considering the egg. They never last that long though. :)
hi! ive been trying to make macarons. the second time i made them, i succeed but that was the first and last. it was few months back and i didnt remember how long and the temperature i baked. im so sad.
after that, i tried every weekend and always failed.
today i tried again but its still failed. can you help me figure out what i do wrong?
my batter wouldnt flow and make a figured 8 nomatter how long i fold it (my batter always like that) . so i add 5 gram white eggs and its loosen a bit
and i bake at 130C and i start with 12 min and keep adding time till 19min. i know its too long. but i still dont know where to stop and i think overbake is better than under bake it. so i take it out and the result is back part quite brown and the front part is less browned. but overall, it has brown part on every macaron. but weirldy the shell isnt hard and except macaron on the right back which is very brown.
the succeed batch was using the french method but i dries out too longg so i switched to swiss method (i follow sugatbean recipe) . it shorten my drying time. like 30min is enough while french one took me almost 2 hour ++ in the air con room ( i live in indonesia which is very humid and hot)
fyi, my oven is just a standard free standing gas oven
Macrons... They beauty is that anything could go wrong... Over mixing... Under mixing... Under baked... Over baked... Did they sit outside enough before going in... The measurements... The temp... The humidity... Everything counts
You need oven thermometer. I found my gas oven would be perfect 300° but after I put them in it shot up to 350°! WTF?! Maybe the sensor was blocked by the baking sheet? I now have to turn the oven down to 250° after 3m. Crazy.
@@starrychloe yes i even put 2 oven thermometer. becausw i thought the thermometer was broken
They filling is amazing! Took forever though!
What color did you use? It's really beautiful.
The Sugar Art lime green, thank you!
instead of using almond paste can I use almond flour that has been finely milled in a coffee grinder with some powdered sugar?
I don't think that would work because the paste has moisture in it and a creamy consistency that you won't get from almond flour and powdered sugar.
This sounds delicious! Can you substitute orange blossom water or almond paste?
These look amazing!!! What food coloring did you use ?
Can you recommend the gel color you use for this batch? Preferably Americolor or Wilton since there are available here please.
What I’ve been waiting for 😍😍😍
Thank you for being patient!
Where do you get orange blossom water?
Yum! Can you just use orange zest if you don’t want to use orange blossom water?
Orange blossom water is pretty floral, if you want to try zest you can, or I would just omit.
I tried this filling recipe but it does not pipe as beautifully as yours. Mine is like a thick paste. Is there any saving it?
Do you need to put in almond paste if you don’t have it ? Or what can replace almond paste
OMG it looks great, I really want to try this recipe right now!
I want to ask how many degrees the macarons are baked and is it Celsius or Fahrenheit?
Did you have to bang your baking tray against the counter top to release the air bubbles? I’m curious because I seen some people do it and some done. What changes does it has on the macarons
thanks for sharing. What about frizing it?
freezes great!
Bake Toujours you are the best
Your recipe is the only one had work but still working in get a full shell
Thank you soooo much for sharing!!! I have tried it before and failed miserably 🤣. Now I can retry. I have one question, can you freeze pistachio paste and generally for how long? If so, would you recommend it? I have boiled and de-shelled pistachios and it’s a lot of work 😆. I appreciate your videos and feedback. XOXO 😘
Ok so I just saw your complete video. Up to a month to freeze pistachio paste. :) however, I did my paste without adding confectioners sugar etc, and froze it. Not sure if I can add the other ingredients you specified after?
Don’t bother de-skinning. The filling is on the inside and you can’t see it.
@@starrychloe I think it changes the texture to have the skins in the filling. De-skinning is an important step unfortunately.
Hi Nicole! Can I use pistachio butter or does it have to be paste? TIA!
You can use pistachio butter. But maybe just add to buttercream instead. Or play around with it mixed with almond paste, but it won’t be able to be subbed out one for one.
Hi, I’m from UK. Been watched lots of your macaron video. Tried baked the pistachio macaron. I can’t find any almond paste over here, can I use mazipan instead or without almond paste? Just a full pistachio paste?
I only used roasted pistachio. Please any advice. Appreciated that.
And also, I never had macarons before, is that the texture is chewer and not crispy ? Because is my first time to try and I don’t know. 🤪
Helo host mega shout out watching from Riyadh yummy thank you for sharing IM her suport
Hello! Can I also dehydrate the Amoretti Raw Pistachio flour? If so, how long should I dehydrate it for. 24hrs?
Ive never tried! That would be a great thing to experiment
with.
Hi, how many macarons does it make?
So I made these. Firstly, this is literally the tastiest macaron recipe I've ever made - the macarons and filling were absolutely delicious, and a pleasure to eat. It is easily on my list of top-tier macaron recipes.
I did have a couple of issues with it though. Firstly, I found the cooking temperature to be too low, I had to raise it to about 150C (302f) to get them to come out nicely, and that is with extra cooking time. It was hot enough to get some slight browning on a couple, but not enough to be a problem, and didn't result it any failures like 140C (285f) did.
I also found the shells very soft. They didn't really have that nice crisp outside of typical macarons. I haven't thought of a way to fix this yet, I suspect it'll need some experimenting. Perhaps I didn't mix the meringue enough? Or maybe the ratios need adjusting a little, not sure.
I just baked these and my shells are very soft as well. If anyone has insight, please share!
Hi, Chef Nicole!
tomorrow's my 1st time that i will make macarons, can i bake pistachio macs on my first try?? or should i start with plain macarons?
i hope u will notice me
Dry roasted salted pistachios are okay??? Won't the salt alter the flavor?
Mam.. I just love your all recipe.
I have a request plz shear a no resting macaron recipe ♥
I don’t believe no-rest works unless you live in a desert with 0% humidity.
try Xena's Italian method. Its no rest. @majestical_macarons is her handle on ig
@@baketoujours Thank you so much Mam.. I am your great fan ♥
Can you tell us how many times it took for this recipe to come out just right. It makes me feel better that I’m not the only one who fails 😩
12 times.
well I was having to adjust the amounts of pistachio flour, I started with a larger amount of flour, then decreased and toasted. It took me 5 times! Please don't get discouraged. Also, just the filling in a regular shell is magnificent if the pistachios are giving you a hard time!
Hi Nicole! Just a quick question. Why wouldn't you sub all the almond flour for pistachio one? I'm making your recipe, can't wait to try the filling, I have my home made almond paste and last night I prepared the pistachio one; it tastes amazing! Almond paste! That would be a nice video to make :) since we all love our almond flour!
Pistachio flour is super finicky and it would be difficult to get 100% pistachio flour to work.
Do you charge more for pistachio Macs since they are costly to make?
They look very nice... I've made pistachio macrons in a totally different way, only 3 ingredients (pistachio, sugar, egg whites) no food coloring needed, the shell is literally 60-70% pistachio which shows the color, and the filling is the same as the shells only chilled, and all done in under 2hrs, trust me it's heavenly!!! Mind bending flavor... I could shoot you a TH-cam link of the prosses
I charge my friends three dollars but sell out so no leftovers! :-( Thinking of raising it to four dollars!
Can I buy pistachio paste?
you can! It's just expensive and you'll need to readjust the measurements in the filling.
Bake Toujours I can’t wait for your classes....omg so many people are going to sign up.
Did you use a baby bowl to measure your pistachio!? It looks exactly like a bowl I use for my daughter's food...I always grab them to measure my dry ingredients 😅
I SURE DID! haha
@@baketoujours baahahaha highfive!!!
OOH Thank you so much!! I cant wait to try this.
where is the recipe? I need to print
I believe you ,is very t.
God bless you and your family 👪 esty like that ways 🌾 your doing
Hell, I tried this recipe and I wanted to ask why my macarons develop feet when they start baking but then they loose it??
Why would you not use all pistachio flour? To overpowering, oil consideration or the recipe just works better.
More reliable to just do a bit for flavor but keep the cheaper almond flour as the base. But I’ve seen people do it!
They are more expensive to buy!
👏👏👏😘🇦🇺
Wowww thanks so much Nicole stunning 🤩🤩
You are too late! I already made pistachio macarons! And they are fantastic!
Ok secret: the filling doesn’t have to be that complicated. Just make a buttercream frosting and add ground pistachios. I ground them with a mortar & pestle (lot of work) but I think I’ll use a blender next time. I also did add almond extract.
Too late? Why don’t you set up your own channel to share your FANTASTIC recipe. 🤣🤣🤣