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Pistachio Macarons

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Pistachio Macarons

I have a baker’s confession to make; I have lived in the south east of England for the majority of my life and I have never once been to Paris. It’s shameful, I know. I’m just a train ride away from so many beautiful and classic baked delicacies  and I’ve never taken advantage of it. I don’t know how I live with myself to be quite honest (Note: I have been to France, once, but not Paris). It’s okay, I understand if you want to publicly shame me for this, you can do so in the comments!

Pistachio Macarons

My second confession as a baker is I’m not a huge fan of macarons. You can argue with me about the correct spelling, but in England a macaroon is a coconut cookie (see here). Okay, back to the French cookie, I don’t dislike them but they’ll never be my first choice and I don’t really get what all the fuss is about. Yet, I still made it my mission to make successful macarons – just to prove I could. Baking is kind of a competition to me, where I’m competing with my own self doubt. And when my self doubt wins, well I tend to throw a little tantrum and refuse to attempt it again for years! The first time I tried to make macarons it was a bit of a disaster, that was about 3 years ago. Fast forward to 2014 and here I am, a successful macaron baker! Yay me!

Pistachio Macarons

Okay, so they’re definitely not the prettiest macarons but they ARE macarons. These pistachio macarons are light and fluffy, they have feet and they’re super tasty (according to the macaron lovers I had taste test them!). My biggest issues in making this were trying to grind the pistachios in a mini food processor (I definitely didn’t have a smooth enough batter) and my oven temperature in Atlanta is a bit wonky so baking time was a guessing game! Overall though, I’m very pleased with how they came out. I had planned to never make them again after I got them right, but I think a couple people may have something to say about that unfortunately! Oh well, I bake to please!

Pistachio Macarons

Before making these I did lots of internet research to find tips on how to make them successfully and found an excellent post from Food Nouveau. That post is definitely your one stop shop on the world of making macarons, it has everything you need to know with really clear instructions! They also have a link to a bunch of different flavour recipes too! One of the tips they give is to make plain macarons your first time out, of course I didn’t listen! I really like pistachio and I thought this was going to be my only time making them. I’m a rebel, what can I say! That being said, if this is your first time making macarons, I implore you to read that whole post before attempting this recipe as I won’t be able to go into as much detail as they did.

Pistachio Macarons

Another rule I didn’t follow is the ageing of the egg whites. I’m an impatient fool and I wanted to make them right then! Honestly I don’t think it’s entirely necessary (but who knows, maybe I would have had a smoother batter if I’d aged them). What I did was place the whole eggs in warm water for about 3 minutes before separating them. One tip that is important to follow though is exact measurements for the cookies, you need a scale rather than cups to be as accurate as possible.

[recipe title=”Pistachio Macarons”]
Ingredients

For the cookies:

  • 3 egg whites, room temperature
  • 205 g icing sugar
  • 125 g powdered almonds (almond flour/meal)
  • 20 g unsalted and shelled pistachios
  • 30 g caster sugar
  • Green gel food colouring

For the buttercream:

  • 45 g unsalted and shelled pistachios
  • 1 cup icing sugar
  • 6 tbsp butter, unsalted
  • ½ tsp vanilla extract

Method

To make the cookies:

  • Finely grind the pistachios in a food processor. Add the icing sugar and powdered almond and grind for a few minutes. Sift the mixture into a large bowl to ensure no larger lumps remain, throw away anything that doesn’t make it through the sieve. Set aside.
  • Whisk the egg whites on a medium/high speed in a stand mixer for a couple of minutes, then add a tablespoon of the caster sugar. Continue to beat while you slowly add the remaining sugar. Beat until the egg whites are stiff and creamy.
  • Fold in the food colouring gently with a rubber spatula, add a few drops at a time until you get your desired colour.
  • Very delicately fold in the nut and icing sugar mixture in a few additions. Make sure no pockets of dry ingredients remain but do not beat!
  • Prepare your baking sheet by lining with parchment paper. I also slipped a template underneath to get my cookies evenly sized (this is the template I used), just make sure to slide the template out before placing the baking sheet in the oven
  • Spoon your batter into a piping bag fitted with a 1/2 inch round tip and pipe rounds of batter, evenly spaced. They can be close together as they won’t expand much.
  • Let your macarons rest on the baking sheet for a minimum of 20 minutes, I left mine for about 45 minutes. Make sure a skin has formed before baking. Preheat the oven to 300F/150C.
  • Bake macarons for about 15 minutes. You can test them by gently tapping the top, they are ready when they are firm on their feet.
  • Leave the cool while you make the buttercream

To make the buttercream:

  • Finely grind the pistachios in the food processor. Add the icing sugar and grind some more.
  • Cream this mixture with the softened butter until you reach a buttercream like consistency.
  • Blend in the vanilla extract. If the mixture is too thick, add a little bit of cream or milk until you get the right consistency (and vice versa)
  • Pipe the buttercream onto the flat side of one cookie and sandwich with another, repeat for all cookies
  • Store at room temperature in an air tight container. They’ll taste even better the next day!

[/recipe]
Pistachio Macarons

 

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Peanut Butter Stuffed Chocolate Pudding Cookies

by // // 14 Comments

Possibly the best cookies in the world!

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I don’t even feel bad about making that statement, I mean look at them! They are soft, rich chocolate pudding cookies filled with tonnes of chocolate chips and chunks and stuffed with a sweet and salty peanut butter filling. I sent some with the bestie to work with her and one of her colleagues said they were the best thing she’s ever eaten, so you don’t have to just take my word for it!

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I adore pudding cookies, they’re so much softer and fluffier than regular cookies, the pudding keeps them nice and light despite all the chocolate and peanut butter that’s packed into them!  And in terms of chocolate these cookies have it all; cocoa powder, chocolate pudding mix, chocolate chips and chopped chocolate. I like to mix chocolate chips and chopped chocolate as it gives you a nice variety of textures and melting. Normal chocolate will melt and ooze, whereas chocolate chips have stabilisers in them to help them keep their shape. We don’t really get pudding mix in the UK but as I’m in the US right now I’ve stocked up on a few boxes and am bringing it back with me so I can have pudding cookies whenever I like!

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The peanut butter stuffing is your standard peanut butter filling mix; peanut butter, icing sugar and vanilla. It’s a classic mix and doesn’t need any changing. I mixed up a batch and put in the fridge for 30 minutes to stiffen up. Then just scoop the cookies and roll them into balls, about 2 tbsp per cookie, and flatten them into disks. Roll up a small ball of peanut butter filling, about 1/2 tsp, and place in centre of the cookie disk, roll the cookie around the peanut butter and roll into a ball so none of the filling can be seen. Place on cookie sheet and flatten ever so slightly. Repeat with all cookies. Cover with plastic wrap and refrigerate for at least two hours – chilling is an important step as it stops the cookies from spreading too much and flattening out.

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Bake for about 15 minutes until just set around the edges and tops. It’s easy to over bake dark cookies but you really don’t want to do that with these, so remember that cookies firm up as they cool and there’s nothing wrong with cookies that are slightly under baked!

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These are definitely my favourite ever cookies and they’re so versatile. You can stuff them with whatever you like and add nuts, different types of chocolate, marshmallows, anything – the cookie world is your oyster! I’ve made a Nutella stuffed version of these too and I’ll post those up another day. Play around with them though and let me know the results and what you do with them, I’d love to hear about and see your pudding cookie creations!

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[recipe title=”Peanut Butter Stuffed Chocolate Pudding Cookies” servings=”Makes approx 24 cookies”]

Ingredients:

  • 2 cups plain flour
  • 1/4 cup cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 cup unsalted butter, softened
  • 1/4 cup caster sugar
  • 3/4 cup lightly packed brown sugar
  • 1 box instant chocolate pudding (NOT sugar free or cook-and-serve)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 12 oz semi-sweet chocolate chips
  • 6oz chopped dark chocolate, chopped

For the Peanut Butter stuffing:

  • 1/2 cup creamy peanut butter
  • 1/2 cup icing sugar
  • 1/4 tsp pure vanilla extract

Method:

  • Mix the peanut butter, icing sugar and vanilla together in the bowl. Cover with plastic wrap and place in the fridge for 30 minutes.
  • Mix the flour, bicarb and cocoa powder in a bowl and set aside
  • Combine butter, sugars, pudding mix and vanilla in a mix bowl. Beat until smooth and creamy. Beat in the eggs one at a time until fully combined. Gradually add the flour mixture and beat until just combined, scraping down the sides to make sure all is incorporated.
  • Stir in chocolate chips and chopped chocolate by hand until evenly dispersed.
  • Scoop about 2 tbsp of cookie dough per cookie and roll into balls. Place onto lined cookie sheet and flatten into disks. Take peanut butter filling and roll into small balls, about 1/2 tsp per ball, and place in centre of cookie disks. Roll the cookie around the peanut butter filling, ensuring no peanut butter can be seen and roll back into balls. Place on cookie sheet with about 2 inches between each cookie, they shouldn’t spread too much but you want to leave plenty of room either way.
  • Cover with plastic wrap and place in the fridge for at least 2 hours, this will stop the cookies from spreading and flattening out too much.
  • Preheat the oven to 350F and bake for about 15 minutes, until cookies are just set around edges and tops.
  • Leave to cool on wire rack. They are great eaten when still warm though (just make sure you let them cool enough so you don’t burn your tongue!)

[/recipe]
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Love peanut butter? Try these Chocolate and Peanut Butter rolls!