Kesar Pista {Saffron Pistachio Macaron} + My Meeting with Chef Matt Moran



I CANNOT even begin to explain HOW AWESOME last week has been!

Yes, I know the title of this blog is self-explanatory, but hey, don’t you wanna know more about it?

I mean like I wouldn’t have, even in my wildest dreams, imagined meeting Chef Matt Moran!

Plus, when he eats your macarons and says THEY’RE GOOD… That is reason enough to faint or maybe pass out!

But don’t worry!

I did of none of that stuff!

But I was

  • tongue tied
  • starstruck
  • shocked
  • scared out of my wits

Okay, I guess you get the gist!

So, how did this happen?

Yeah, well I’m sure you’ve been wanting to know this for a while!

Okay, so all the credit goes to Rushina and her team at APB Cook Studio!

I had already worked around my schedule for last Friday, making mental notes to ensure that I attend both my lectures at college, get home and work on my projects, update my blog when all of a sudden, out of nowhere, my phone buzzed at around 8:00 pm last Thursday night!

Earlier that morning, I’d sent them a mail telling them about my new-found love for making French Macarons without any nut or seed flour and I wasn’t really hoping for a reply. But she did reply! And asked me to get a box of my secret ingredient macarons.

kesar pista macaron

And this is the one that I made!

Of course, you might think that pistachios are nuts!


I do know that! What makes these macarons different is the fact that the actual macaron {The shell that is} does not contain nut or seed flour, unlike the traditional recipe of using almond flour! πŸ˜€

So, well, when that call ended, I waited nearly 5 minutes to process everything that was happening!

I mean, imagine this —–> You’re going about your daily activities when BAM out of nowhere, you are told that the next day you’re gonna be meeting the man himself???

That is just unreal!

So, I had so many things that I wanted to ask Chef Matt Moran when I would meet him !

But you won’t believe! I couldn’t utter a word!

matt moran macaron pose


I look scared out of my wits! Not really scared! But you get the gist you know!? I mean Matt Moran is like one of my ideals and someone I look upto in the food industry!

And all of a sudden one fine Friday, I was LITERALLY LOOKING UP TO HIM! {He’s sooo tall!!!!}

PS: You can see the macarons right next to Matt! πŸ˜‰ The orange ones with green dots! πŸ˜€

So, Matt Moran picked a macaron and watched me as I was taking a pic and happily decided to pose!



{someone please pinch me, for I still CANNOT BELIEVE this!!!!}

matt moran macaron

Amazing right!>??

Oh one more!!!

matt moran seeing my macarons

And alllllllll the credit goes to RUSHINA and her team at APB Cook Studio for actually motivating me!!! I mean seriously, my will to success in the food industry and be a great pastry chef has only now become stronger!

The team at APB made me feel at home! I literally felt as though I were visiting a relative. They were so hospitable and made sure my granny and I were comfortable!

Besides, Matt and the team at APB insisted that we have lunch with them and I sampled baby potatoes with quail eggs{I ate quail eggs for the first time!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!}, grilled asparagus salad with sundried tomatoes and macadamia nuts and pavlova!! Oh yum!!!!


I’ve had the greatest time and I am not sure any number of Thank Yous that I say will ever be enough!!!!


Now, getting back to the macarons.

These are …well, macarons {that Matt Moran ate} πŸ˜‰ πŸ˜›

macaron keasar pista 1

So, I’m gonna present you with the recipe:

Kesar Pista {Saffraon Pistachio Macaron}

Makes: 8 macarons (16 shells)

For the Macaron Shells:

38 gms kesar kishmish (Saffron and Raisins) instant quaker oats – get all the raisins out as grinding the raisins will release moisture.

50 gms icing sugar

38 gms caster sugar

1 egg white

orange food colour.

For the Creme Patissiere:

100 mls milk

1 egg yolk

2 tbs sugar

1 1/2 tsp cornflour

pistachio extract {or chopped pistachio nuts}

1 tsp vanilla extract or 1 vanilla bean

Green food colour


To learn how to make the actual macaron shells, pop in here and scroll down to the method section. πŸ™‚ Enjoy!

For the creme patissiere, heat milk with scraped vanilla bean pod along with the actual pod till the milk begins scalding.

While that happens, whisk the yolk and sugar together till creamy and pale. Pop in the cornflour and whisk some more.

Add just a bit of the warm milk to temper the eggs and whisk constantly. Then transfer the egg mix to the milk and return to heat, whisking constantly for nearly 3-4 minutes.

Remove from heat and let it cool before adding pistachios (nuts / extracts) and the green colour. Besides, if you decide to use vanilla extract instead, always add it along with the nuts and colour towards the end and not in the beginning.

Once its ready, use a cling film to cover the top to avoid skin formation.

And cool it for about 2-3 hours!

It will get nice and firm.

Pop it into piping bags and fill in the shells.

YourΒ Kesar Pista {Saffraon Pistachio Macaron} is READYYYYY!!!!!!!!

Made a Recipe from my Blog? I'd love to feature it


  1. These look stunning! What a brilliant idea to use oats instead of ground almonds! We have allergies in the house so I have never made macaroons before but I will definitely try these πŸ™‚ So pleased I found your beautiful blog!

  2. What an exciting experience! These macarons sound so different! I really need to try making macarons at home … it’s been on my must-try list for what feels like forever!

  3. These macaroons look stunning! What a brilliant idea using oats instead of ground almonds! I have never made them before as we have allergies in our house but I will definitely try these. So glad I found your beautiful blog πŸ™‚ Jo

    1. Thaaaaaaannkkk you Jo!!! Yes Yes, you definitely should!!!! I was too unsure about the oat flour but surprisingly they turned out well! I am in loveee with your blog too!!!! Those doughnuts!!!! and the glazeeee!!! *heavenly* πŸ™‚ πŸ™‚

  4. Ah! How exciting! Warmest congratulations. I would have been over the moon if Matt had tried my creations. And I must say, these macarons are BEAUTIFUL. I wish I could try one!

  5. I’m so happy for you wow, this sounds such an amazing experience!!! I’m always jealous of your macarons, they always look so good! And this pistacho version?? It’s so original and looks super tasty πŸ˜€

  6. What an awesome experience, so happy for you! Your macarons are beautiful, and such an interesting flavor combo! Love the idea of using oats instead of almonds. Thanks for the inspiration, I will have to try this sometime!

    1. Thaaaaaankkkksssssss Allie!!!!!!!! πŸ™‚ πŸ™‚ Yusssss! You should give it a try! It always works! Sadly, we get just 2 flavor options for instant oats here! Do let me know how they turn out!!! πŸ™‚ πŸ™‚

  7. What a lovely flavor pairing! I love pistachios and have trouble not slipping them into everything. Someday I will get vegan macaron’s down pat, until then I will just drool over your!

    1. Thankkkkk you soooo muchhhh Shannon!!!! πŸ™‚ πŸ™‚ I know, right!? I absolutely love pistachios too and cashews as well! They just make desserts taste so much better!

      Vegan Macarons!!!! :O OMG!!! That would be the coolest thing ever! πŸ™‚
      PS: Your blog is superrrr amazing!!!! πŸ™‚

  8. I’m so happy for you – for the experience, for having an amazing week in general, for the awesome macarons! I’m a big fan of macarons and I’d surely eat all of yours! Great job…hope you continue to have many, many great days and weeks ahead.

Leave a Reply

Your email address will not be published. Required fields are marked *