Raya!!..Raya!! ...Raya!!

Salam, ai ngkorang,...raya-raya neyh, Mama nk bagi Macarons kt sedara mare,.. waaaa.. shedapppnyaaaa makan macaronsla di pagi raye ,.. Heee...pergh!!..next week memang wat satu batu or maybe 2 batches of macarons for dis raya !!..x sabar nk wat lagi next week!!...next week nisa akan upload macaron yang telah disusun rapi, baek punya lam box...^^...nk wat 2 batch laa..bnyak kaler ley letak..^^..maybe dis macs akan diwat untuk raye!!! Pistachio macarons, Orang ckap sedap,...kos mahal neyhh...tp xpe,..biar mahal asal sedappp!! ...

Dis recipe was dapted from http://joakitchen.blogspot.com/2005/11/pistachio-macarons.html :

Let's try!!

Pistachio Macaron Batter:

• 1 ¼ cups confectioner's sugar
• 4 oz pistachios
• ¼ cup plus 2 tbsps egg whites at room temperature
• pinch of salt
• ¼ cup sugar

Pistachio Filling:

• 1 1/2 oz pistachios
• 1 c confectioner's sugar
• 6 tbs softened butter
• 1/2 tsp vanilla extract

Preheat your oven to 350F. Line 2 baking sheets with parchment paper.

Process the pistachios with powdered sugar until you get fine pistachio flour. (I processed for 3 1-minute intervals mixing with a spatula between each.)

In a greaseless bowl, combine the egg whites with the pinch of salt. Beat on medium power until soft peaks start to form. Increase the speed, gradually beat in the sugar and continue to whip until stiff and firm peaks form, about 2 minutes. Sieve the pistachio flour and fold it into the egg whites in two batches, mixing with a spatula just until no streaks remain. This will seem to be a lot of pistachio flour for the amount of egg whites you have, but it will work out.

Scrape the batter into a pastry bag with a round tip. Pipe 1" circles of macaron batter about 1" apart on parchment lined baking sheets. Rap the baking sheets firmly on the table to remove air bubbles. Let rest for about an hour until the macarons develop a skin. Bake for 10 minutes.

For the filling, process the pistachios and the confectioner's sugar just like you did for the macaron batter. Cream this with the softened butter until uniformly mixed.

Cool the macarons completely before you remove them from the parchment. Pair similar sized ones and glue them with some pistachio filling. I feel that the macarons benefit from an overnight rest in the refrigerator, but they can be enjoyed immediately, too.