using the same recipe from last week - except i used pistachio instead of hazel nut. i was experimenting with different temperature settings and the macarons came out a bit lop-sided. they still looked pretty good with good feet. i filled them with creamcheese and mascarpone this time, i thought it'd be not as rich as butter??? so here the filling recipe:
50 gr pistachio
30 gr powder sugar
70 gr mascarpone
70 gr cream chese
1/2 teaspoon pistaschio extract (optional)
pinch of salt (optional)
grind pistachio with powder sugar in coffee grinder to fine powder, sift through medium sieve. use hand blender or small food processor to blend everything together and done! i'll comment on the taste tomorrow.
1 comment:
Oh NO!
the macarons turned soggy! the creamcheese has too much moiture and the macarons are super absorbant! now i know not to use creamcheese for the filling. i got to experiment in order to learn.
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