07/02/2025
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Hello everyone! Today, I want to share with you a recipe for
French Macarons with a Natural Pink Color and a Cream Cheese, Whipping Cream, and Pistachio Filling
These macarons are not just a dessert – they are a true delight! The delicate almond shells, naturally colored with beet juice, are perfectly balanced with a creamy pistachio, cream cheese, and whipping cream filling.
Here are the necessary ingredients:
For the shells:
• 200 ml aquafaba (the liquid from canned chickpeas)
• 1 tsp lemon juice or apple cider vinegar
• 200 g almond flour (finely ground)
• 200 g powdered sugar
• 200 g fine granulated sugar
• 60 ml water
• 2-3 tbsp freshly squeezed beet juice (for a natural pink color)
• Vanilla extract (optional)
For the filling:
• 200 g cream cheese
• 50 g pistachio paste
• 200 ml whipping cream (minimum 30% fat content)
• 4 tbsp powdered sugar
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Instructions
Preparing the aquafaba
Strain 200 ml of aquafaba into a small saucepan. Simmer over low heat until reduced to about 150 ml. Let it cool completely, then add the lemon juice and beat with a mixer until stiff peaks form (about 7-8 minutes).
Preparing the dry ingredients
Mix the almond flour with powdered sugar and sift them twice for a fine texture.
Making the meringue
In a small saucepan, heat 200 g granulated sugar with 60 ml water to 118°C (or until the syrup starts forming soft bubbles).
Slowly pour the hot syrup into the beaten aquafaba while continuing to mix. Increase the speed and beat for another 5-6 minutes until you get a glossy, stable meringue.
Mixing the batter
Gently fold the dry ingredients into the meringue using a spatula. Add 2-3 tablespoons of freshly squeezed beet juice and mix until you achieve a uniform pink color. Stir until the batter flows smoothly like a "ribbon."
Piping and drying
Transfer the batter into a piping bag and pipe small circles onto a baking tray lined with parchment paper or a silicone baking mat. Lightly tap the tray on the counter to remove air bubbles.
Let the macarons dry at room temperature for 45-60 minutes until they form a "skin" that doesn’t stick when touched.
Baking
Preheat the oven to 140°C (285°F) and bake the macarons for 15-18 minutes. Let them cool completely before removing them from the paper.
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Preparing the filling
Beat the cream cheese with pistachio paste and powdered sugar until smooth. In a separate bowl, whip the cream until stiff peaks form, then gently fold it into the pistachio mixture.
Assembling the macarons
Using a piping bag, apply a small amount of filling to one shell and cover it with another. Repeat with the rest.
For the best flavor, refrigerate the macarons for 24 hours to allow the shells to soften and the flavors to blend.
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These macarons are not only incredibly delicious but also visually stunning – perfect for special occasions! 🎀
Enjoy every bite and share the joy with your loved ones! 💖
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