Those Fancy Cookies

The elusive macarons! Ubiquitous in every bridal and wedding party, macarons are definitely a delight to receive as a gift. I never had a macaron when I first made one. I assumed it had a crunchy texture akin to a meringue in a pavlova. It wasn't until 2013 when I found out how complex macarons really were. The crisp and light exterior contrasted so well with the sweet yet chewy interior.

For something so petite and delicate, these babies are insanely technical and involve such an intricate process. Back then I focused more on experimenting with flavours:

1. Black tea with lemon curd

2. Dulce de leche and strawberry

3. Hot chocolate

Instead of being experimental for this food glow up, I wanted to get the techniques down pat. So I made my favourite, the classic pistachio macarons. I just love the colour and how macarons kind of already look like pistachios to me. For that vibrant green pistachio filling, blanch and peel those pistachios. It sounds like a lot of work but the pay-off is well worth it! Honestly, I could eat these until the end of time.

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PISTACHIO MACARONS

Ingredients:

Macarons

The dry bit

• 1 cup almond flour

• 1 and 3/4 cup powdered sugar

• 1/4 tsp of salt

The eggy bit

• 3 egg whites - left outside the fridge overnight

• 1/2 tsp salt

• 1/4 cup fine sugar

• 1 tsp vanilla extract

Optional: Gel food colouring

Pistachio Ganache

• 1 cup whipping cream

• 1/2 cup pistachios - blanched and peeled

• 2 cups white chocolate

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Instructions:

1. Let's do the pistachio ganache first. Blanch the deshelled pistachios in hot water. Shock it in cold water and start peeling it until you can see those gorgeous shades of green.

2. In a pot, simmer the whipping cream and gorgeous green pistachios. When it reaches a simmer, blend it. You want it smooth, no chunks. You know what? If you want it chunky, go for it! This is your ganache so you get to do it your way.

3. Place the creamy pistachio back in the pot on low heat and start incorporating the white chocolate until it is well incorporated. Boom! Pistachio ganache. Done.

4. Pop it in a bowl and place a plastic wrap on the ganache so that it doesn't form a "skin" on top. Let it chill in the fridge as we move on to the macaron.

5. You'll need two bowls for this. In the first bowl sift the powdered sugar, almond flour, and salt. This is your dry bit.

6. In the second bowl, whip the egg whites that were left in room temperature overnight with salt until it is foamy.

7. Now incorporate the fine sugar in 3 stages. Whip it until stiff peaks form. This is when you can mix in the vanilla extract and food colouring until they are all incorporated. Boom! You're done with the eggy white bit.

8. Using a rubber spatula, we are now making the macaron batter. Fold the dry bit (almond flour, powdered sugar, and salt mix) in 3 - 4 stages to the eggy white bit. Keep folding the mixture until it resembles lava or a thick cake batter. Now stop! We have to test it now.

9. Hold up your spatula and check if you can make a figure 8 with the batter, like gentle ribbons. You don't want your macaron batter to be so thick that it plops into a blob. You also don't want it to be too thin and runny that it flows like water.

10. Grab your piping bag and carefully pour your macaron batter.

11. On a baking sheet, place your parchment paper and start piping your macaron batter. Now here's the fun part, take your baking sheet and tap it on the table 2 times, rotate and tap it 2 times again.

12. Let the macarons relax for an hour. The idea is to get the macaron to form a gentle "skin" so that the ruffly "feet" would form when they back. So make sure the macarons are dry when you gently touch them.

13. While the macarons are relaxing, pre-heat your oven to 315F. You know what, you deserve a break too. Go ahead and chill but do come back in a bit.

14. Welcome back, are the macarons dry to the touch? Yes? Good! Pop them in that oven for 18 to 20 minutes. Keep your eyes on those babies because not all ovens are the same.

15. Alright, take your macarons from the oven and let them cool. Take some pictures while you wait.

16. Take your pistachio ganache from the fridge and sandwich that green goodness between two macarons. If it looks like an Oreo, you're doing it right!

17. Now if you're like me, dig in! But if you want to enjoy your macaron at its best, then place those babies in a Tupperware. Pop them in the fridge and enjoy them the next day.