150g Almond Meal
150g Ground Pistachio
300g Icing Sugar
110g Egg Whites, aged
5g coloring
300g granulated sugar
75g Water
110g Egg Whites, aged
Sieve the almond meal and icing sugar in a bowl. Add the coloring to 110g of egg whites and combine with dry ingredients.
Combine water and granulated sugar in a pot and boil till 118 degrees. Once the mixture reaches 115C, start the mixer on high. Upon reaching 118C, take the pot straight out of heat and pour in a thin stream down the side of the mixer bowl, continuing to whisk on high.
Continue to whisk the meringue until the side of the bowl is no longer hot, but warm to touch.
Add meringue to the almond mixture.
(you can continue to use the whisk attachment here, but do not over beat it)
Pipe the mixture, then set aside for about 30 minutes on till it forms a skin that doesn't stick to your finger.
*I suggest for this recipe, to allow it to dry for 5-8 hours. (After allowing it to dry for 3hrs, I sent them to the oven and they did not have "feets" and they cracked on the surface. -Also dependent on humidity, Singapore is very humid, hence may affect the drying of the skin.
Preheat at 160C and bake for 12 minutes.
(temperature may vary depending on oven)
Allow them to fully cool before peeling them off the silpat/baking sheet.
Pistachio Buttercream
Ingredients
3 eggs
1 cup (7 ounces/200 grams) superfine granulated sugar
½ cup (1.8 ounces/50 grams) ground raw pistachios OR 2 tablespoons (1 ounce/30 grams) canned pistachio paste
1 cup plus 2 tablespoons (2¼ sticks; 9 ounces/230 grams) chilled unsalted butter, preferably European-style
3 eggs
1 cup (7 ounces/200 grams) superfine granulated sugar
½ cup (1.8 ounces/50 grams) ground raw pistachios OR 2 tablespoons (1 ounce/30 grams) canned pistachio paste
1 cup plus 2 tablespoons (2¼ sticks; 9 ounces/230 grams) chilled unsalted butter, preferably European-style
Instructions
Beat together the eggs and the sugar with an electric mixer at high speed; you want your batter to double in volume and become fluffy. Pour into a saucepan, then stir in the pistachios. Heat over medium temperature, stirring, until the mixture forms a compact batter. Pour into a shallow dish, cover with plastic wrap and chill in the refrigerator.
Cut the butter into small pieces and beat with the mixer at high speed using the wire whip attachment. When the butter starts to expand in volume and becomes fluffy, add the chilled pistachio batter and whip again.
Beat together the eggs and the sugar with an electric mixer at high speed; you want your batter to double in volume and become fluffy. Pour into a saucepan, then stir in the pistachios. Heat over medium temperature, stirring, until the mixture forms a compact batter. Pour into a shallow dish, cover with plastic wrap and chill in the refrigerator.
Cut the butter into small pieces and beat with the mixer at high speed using the wire whip attachment. When the butter starts to expand in volume and becomes fluffy, add the chilled pistachio batter and whip again.
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