Macarons with Ice pistaccho

Almond, DESSERT, Icing, Icing Sugar, Pistachio, Stencil,

Preparation: 1 hour

Cooking time: 10 min

Servings: 25 to 30 macarons

Ingredients

For the "shells"

• 200g icing sugar
• 110 gr almond flour (or ground almonds, if you do not find)
• 90 g egg clear
• 30 g sugar normal
• Green dye, preferably powder (optional)
• Red dye in spray (optional)
• template or stencil (optional)

For the filling:

• homemade pistachio ice cream

Preparation

1. We started preparing macarons. We weigh and sift the icing sugar and almond meal. And this applies not skip this step as I do in all recipes. I confess, never sifted anything biscuits, cookies and more. But in this recipe, it is ESSENTIAL.
2. We connect sifted almond and sugar in a large bowl. We can replace about 20 g almond flour for ground pistachios.
3. We weigh the clear. Some people used the aged, ie, separate the whites from the yolks, and leave a day out of the refrigerator, or 4 or 5 days in the refrigerator before using. I've always prepared with pasteurized clear as those sold in Mercadona, because I find it more comfortable to weigh 90 g of clear, and there are no outstanding use buds. 90g is more or less clear is weighing 3 medium egg whites. To ride better, should be at room temperature, so I recommend them out of the fridge for a while before
4. With wire whisk, begin to mount until a clear foaming.
5. Gently add the granulated sugar (30 g), while still riding with the whisk at full speed until a meringue with stiff peaks forms.
6. We again flour mixture and almonds through a sieve (yes, again!) While we dropping the mixture in the form of rain on the white that we have previously mounted. In: Sift almond flour and again, and go on dropping it clear, but not all at once, but little by little so you do not lose too much air meringue.
7. A medium mixing, add the coloring to desired hue
8. Prepare a piping bag with round tip, depending on the size that we will make the macarons. I used a 1 cm for I have prepared tiny, about 2.5 cm.
9. We print and put this template , or similar , on a baking tray. On top place a baking paper so that the circles show through and to guide us to the macarons are perfectly round.
10. With the pastry bag perpendicular to the baking sheet, let depositing small amounts of dough. To make a circle, aim with the tip of the nozzle to the center of the circle (remember, the manga perpendicular), and without leaving the site, pressed to fill the circle. Thus out perfectly round (unless the dough is too thin and tends to expand) a small peak, which disappears in a few seconds is probably formed. If not, is that the dough is too thick and you have to mix a little more.
11. Where have all the macarons on the tray, carefully withdraw the template below, and remove the bubbles that are formed on the surface of the macarons with a toothpick. Let rest the macarons at least an hour for the "foot" is formed. Thus, the upper layer is dried and a "cap" is formed and when introduced into the furnace, the air can only escape meringue downward, forming the foot so characteristic of these cakes. Before baking, to see if they are dry and ready, we played one above. It should be noted slightly dry, and should not remain attached to the finger. (If you are not is something stuck, you secretly suck your thumb and wait a little longer, they are not yet).
12. Preheat oven to 150 and bake about 10-12 minutes for this size, some recipes recommend even 15 or 20, but in my opinion and are completely dry. Must be dry outside, and slightly soft inside.
13. Remove from oven (almadecántaro turn it off!) And let cool on same baking tray where have. A cold time, but waiting too, carefully took off the sheet of tracing paper, and proceed to decorate them with a template or stencil and spray dye. It is very simple, just to place a "shell" on baking paper (not stain), crank up the macaron template we like, and sprinkle with coloring spray. We removed the stencil carefully and let dry the macaron. Later we keep in the freezer, unless we go to consume immediately.
14. Then prepare pistachio ice cream, as shown in this recipe
15. To make the sandwiches, we took a half macaron, put a ball of ice cream on top, and press with another macaron half to form a sandwich. We keep in the freezer until consumption.