200g pistachio paste or other flavoring
200g butter cream
* Amounts of flavors, pastes etc. will vary with personal taste
To make the macaroons, sieve the sugar and the TPT very fine. Put aside.
Now whisk the egg white together with the second part of sugar at middle speed.
Gradually whisk the egg white mixture to become very stiff. * if cooking the sugar for the meringue cook to 245° F and follow the standard procedure for making a cooked meringue adding color in the end.
* Add natural powder color
Fold the TPT mix into meringue.
Setting: With a whole nozzle pipe, pipe small discs on a baking parchment. Bake for 2-3 minutes at 200° C/ 392° F closed, 8-10 min at 170° C/ 338° F open. Remove from the oven and let the macaroons cool. Whisk the pistachio paste with the butter cream and pipe the mix on the macaroons.Pipe the filling between two macaroons and sandwich them.
Does this sound difficult? It does to me. If you aren’t in the mood to be Betty Crocker then there are a couple of versions of Sucre’s macaroons for sale on Taigan, including the Pretty in Pink collection (proceeds benefit the fight against Breast Cancer), the Fall Macaroons and the classic Assorted Macaroons.