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Creme Brulee Pistachio Macarons:
Ingredients
- 90 gr egg whites (preferably aged overnight in the fridge or on your countertop if the kitchen is relatively cool)
- 30 gr granulated sugar
- 200 gr powdered sugar
- 55 gr almonds
- 55 gr raw pistachios
- powdered green food coloring (I only used a tiny amount to bump up the green from the nuts)
- For the creme brulee filling:
- 1/2 cup (125ml) whole milk
- 1/2 cup (125ml) heavy cream
- 1/2 vanilla bean, seeded (see note)
- 1/4 cup (50gr) sugar
- 2 egg yolks
- In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue along with some food coloring if using, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
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