These pistachio macarons are made with oat flour and filled with a scrumptious pista milk boiled milk buttercream frosting.
How to make pistachio macarons with oat flour:
If you’ve been to my blog before, you’d be aware that the only kind of macarons that I ever make are ones with oat flour. In fact, I was 19 when I decided to swap almond flour with oat flour. You see, as a teenager in school, the last thing I wanted was to spend all of my allowance money on expensive almond flour. I marched into the kitchen and ground some oat flour to make my first ever macarons and then I never looked back! Perfect macarons every single time – you would never be able to tell that these pistachio macarons have no almond flour in them
What should the ideal macaron look like:
Macarons are usually one of the most feared desserts to ever exist. They taste absolutely scrumptious but a lot of people are afraid to give these a go. Now you can experiment and teach yourself as many times as you’d like without having to worry that you’d be wasting expensive almond flour. In my experience, the more you practice these babies, the better you’ll get. There are a lot of key pointers you want to remember when you learn how to make pistachio macarons.
Firstly, your oat flour and icing sugar MUST be sifted well. Highly recommended that you sift everything at least thrice to ensure no large chunks remain. The egg whites need to be at stiff peaks. However, it is also equally important that you don’t over do this. If your meringue is over beaten, the macarons won’t work! Just beat until the beaters, when lifted, don’t create a droopy meringue.
Macronage is probably where a lot of errors happen. This is because you need to know when to stop mixing. If you mix too much, your macaron batter will be very runny, this means no feet. If you mix it less and the batter is stiff, the shells may crack. The right point to stop is when you lift the spatula and the batter can comfortably make the ‘8’ shape without breaking.
How to make pistachio buttercream frosting:
I like to pipe my macaron shells with pistachio buttercream. If you’ve seen my strawberry milkshake buttercream video and post, you’ll see the innovative technique I applied to make my strawberry milkshake buttercream frosting. I’ve used the same method here, only I’ve swapped strawberry milk with pistachio milk. It gives the macarons a beautiful pistachio flavour. The macarons themselves are crisp outside, chewy within and a delicious burst of pistachio flavour comes through in every bite.
- 38 grams oat flour
- 50 grams icing sugar
- 38 grams caster sugar
- 1 egg white, room temperature
- 100 grams pistachio milk
- 1 tablespoon + 2 teaspoon flour
- 70 grams salted butter
- To make the macarons, preheat oven to 150 C / 300 F.
- In a food processor, add the oat flour and icing sugar.
- Blitz it for about 30 seconds and then pass through a sieve ensuring to discard any big bits.
- In a clean metal bowl (if using electric beaters) or the bowl of a stand mixer, add the egg whites.
- Beat on low speed for 2 - 3 minutes.
- Increase speed to medium.
- Gradually begin adding sugar, a little at a time until all the sugar is incorporated. This will take about 3 minutes
- Increase speed to medium high and beat for about 2 minutes.
- Add the green food colour and beat on high for a minute. The egg whites will have achieved stiff peaks at this stage.
- Mix the egg white mix with the icing sugar and oat flour mix, a little at first, just to introduce the egg whites into the mix. Once you've added them all, using your spatula, go around the sides of the bowl and swipe the spatula into the center.
- Repeat this until the macaron mix flows like a ribbon and uniformly mixes into the rest of the batter.
- It's important to do this right. If you mix less, the macaron could crack. If you mix too much, the batter will spread too thinly and the feet won't form.
- Line a tray with parchment paper and draw an approximate 2 inch diameter circle or use the back of a large piping tip to make these circles spacing them out slightly.
- Fill the macaron batter into a piping bag and holding the piping bag at a 90 degree angle, pipe the circles but finish off just before the line of the circle as these will spread ever so slightly.
- Rap the tray onto the work surface several times to release any air bubbles.
- Let it rest at room temperature until the shells feel dry to the touch, approximately 20 - 30 minutes.
- Place in oven for 12 minutes. Once out, let them sit for 10 minutes then peel them off the parchment paper.
- In a saucepan, add pistachio milk.
- Add the flour.
- Whisk it well to ensure no lumps remain.
- Heat the mix on medium heat until it starts to cook and boil (approximately 3 minutes)
- Take it out into a bowl and cover with parchment touching the surface of the mix to avoid a skin from forming.
- Let it cool to room temperature.
- Using electric beaters, beat butter until smooth, about 30 seconds on medium speed.
- Add the pudding mix, a little at a time until everything is well incorporated on medium high speed.
- After all pudding mix has been added, mix on high for 2 minutes.
- Frosting is ready.
- Using a Wilton 6B pipe the frosting on the back of a Macaron shell, and cover with the other shell.
The quantity of your macarons depends on the size of the circles piped. Larger circles will give fewer macarons, smaller circles will give more.