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Home / Pistachio Macaron

Pistachio Macaron

Pistachio Macaron


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Macaron
  • Pistachio Buttercream


500g (17.6oz)
110g (3.9oz)
As needed

Method of Preparation

  1. In the bowl of an electric mixer, combine PreGel Macaron Mix with food color, and mix with a paddle on low speed until incorporated.
  2. Add warm water, and beat on high speed for 4 minutes.
  3. Pipe macaron batter onto a flat sheet pan lined with a Silpat.
  4. Allow to rest at room temperature for at least 1 hour.
  5. Bake at 135°C / 275°F for 18 minutes, in a vented oven.

Pistachio Buttercream

151g (5.3oz)
226g (8.0oz)
453g (16.0oz)
57g (2.0oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add the egg whites.
  2. Whip until a soft peak is reached and continue to stir on low speed as to not deflate the meringue.
  3. In a small sauce pan, combine together the sugar and enough water to create a wet sand texture. Cook this mixture until it reaches a temperature of 240°F/115°C and immediately pour into the whipped egg whites on high speed in a slow steady stream.
  4. Whip this mixture until it is cool to the touch.
  5. Slowly add in small amounts of the softened butter until the mixture is light and fluffy and all of the butter has been added.
  6. Add in the PreGel Pistachio Primavera Traditional Paste and mix until homogeneous.
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