This post is written in November, the weather is not yet cold in Tel Aviv, but the rain, oh the rain is alive and kicking.
So what rain has to do with macarons? a lot! the humidity on rainy days is a big enemy of our macarons… especially if making them with french meringue method.
4 months ago I wrote a post which engaging with the problem of high humidity of the summer and its bad effects on macarons peparation.
The macarons reacts the same to the summer humidity and to the humidity on rainy days – in both situations the macarons refuses to dry fast because of the moisture and humidity.
Few days ago I made macarons and it took them only 15 minutes to get dry. Today? 30 minutes in an air-condiotioned room and they're still not dry.
So if you're making macarons with the french meringue method, try not to make them on rainy days, but if you insist, the solution is just like on summer days: put the macarons to dry in air-condiotioned room and be patient. You must be patient, otherwise the macarons will go straight to the garbage. It takes time until the macarons get dry when the humidity is high. You can use hair-dryer to dry the macarons.
Today I felt like making pistachio macarons, so I went to the market (Shuk Ha'Carmel). happilly, the market wasn't crowdy as always , thanks to the rain, sadly, the pistachio nuts price was very high, but I bought this green-purple gold anyway.
I've already written on a previous post about pistachio macarons, but this time I made these pistachio macarons in a different way from last time.
Last time that I made pistachio macarons, I was using ground pistachio instead of the ground almonds. This time I use both of ground nuts, because eventually, the filling inside is what giving the flavour to the macarons, so the macaron shell doesn't have to be 100% pistachios.
I use 75% ground almonds, and 25% ground pistachios.
So I made these pistachio macarons on this rainy day, I let the macarons dry for like 50 minutes because of the humidity. When I saw that the macarons turn out well despite the humidity, I started to make the pistachio filling. I have a great and quality pistachio paste for this kind of "mission".
so what is the recipe? instant pudding with cream and butter, and of course – pistachio paste. This filling is very tasty and suitable for many kind of treats.
200ml heavy cream
80g instant pudding powder
50g softened butter
1 and 1/2 tablespoon pistachio paste
In an electric mixer beat the cream and the instant pudding for 2 or 3 minutes.
Gradually add the butter and later the pistachio paste until well combined.
The filling is ready for drizzling on the macarons!
You're asking why the macarons aren't green like in pastry shops? only becasue I didn't use green food colouring… 🙂