Ingredients for approx. 18 pieces:
120 g pistachios
120 g powdered sugar
80 g egg whites (well cooled, from approx. 4 eggs, size M)
20 g sugar
green food coloring to taste
For filling:
80 g caramel spread
1 good pinch of coarse sea salt
1/2 tsp grated organic orange peel
Preparation:
1. Coarsely chop the pistachios and grind them very finely with the powdered sugar in an electric grinder. Then sift through.
2. Beat the egg whites with the whisk of a hand mixer until stiff. As soon as the egg whites begin to stiffen, beat in the sugar. If desired, color with a little. Add a little additional green food coloring. Pour the pistachio mixture onto the beaten egg whites. Gently fold in the pistachio mixture with a dough scraper.
3. Fill the meringue mixture into a piping bag with a large nozzle and pipe small, flat blobs (approx. 3.8 cm in diameter) with a little space between them onto a baking tray lined with baking paper. Or pipe the mixture onto a silicone macaron mat and leave to rest for at least 1 hour. Let rest for at least 1 hour.
4 . Bake the macarons in a preheated oven at 150 degrees (gas mark 1-2) for about 16-18 minutes. Allow to cool.
5. Mix the caramel spread with sea salt and orange zest. Carefully remove the macaron halves from the baking tray or silicone mat. Assemble two macaron halves at a time with the caramel.
Preparation time approx. 45 minutes + waiting time
Nutritional values per piece approx.:
Calories: 81
joules: 338
Protein: 1,7 g
Fat: 3,5 g
Carbohydrates: 12 g
(FoodCentraleby ddp images)
