Pistachio Macaroons: Cooking Class
Introduction:
I had the fantastic opportunity to attend Houston last weekend and take a cooking class from Sur La Table. The class involved learning how to make pistachio macaroon cookies, with orange vanilla buttercream. I was very excited for this class to be able to learn all the different techniques to make a perfect and delicate macaroon.
Process for the cookies:
To start, the chef showed the class and explained all of the ingredients in the recipe. The chef then showed the class how to make the cookies, one step at a time. Once the chef showed us, we were then able to go off and complete the steps as a group (there were about 3-4 people per group). The first step was to combine 4 egg whites, and ⅛ teaspoon of cream of tartar in a stand mixer (and food coloring if you want). This was whipped until it was foamy. 3.5 ounces of granulated sugar was then added about ⅓ at a time. This entire mixture had to be mixed on a high speed in the stand mixer until it foamed stiff peaks. You can tell when it is ready when you pick up the whisk of the stand mixer, turn it right-side up, and the peak does not move. Once you have stiff peaks, you can transfer your meringue into a larger bowl, or if your stand mixer bowl is large enough, you can leave it.
To finish the macaronnage, slowly add in (about ⅓ at a time) your flour mixture (which should consist of 2 ounces of almond flour, 2 ounces of pistachio flour, adn 7 ounces of confectioners’ sugar). To fold in the sifted flour mixture, scrape the sides of the bowl, then use your spatula to cut through the center of the mixture and go around to one side of the bowl, then fold over. After each turn, rotate the bowl 90 degrees to the right. This ensures a thorough mix. Continue this process until to macaronnage flows consistently, like slow-moving lava. To test this, pick up some of the mixture on your spatula, and turn it over, when it falls its show fall slowly and consistently, not in chunks. This is how you make sure you do not over-mix the macaronnage, which can cause them not to rise in the next step.
Transfer the batter to a piping bag with a ½-inch plain round tip. Pipe the batter onto upside-down baking sheets with macaroon templates with parchment over top. To pipe the macaroons, hold your tip very close to the parchment, and squeeze until the cookie is the correct size (compared to the template), make sure you do not move your piping bag up and down when piping. After you pipe one pan of macaroons, you have to drop the baking sheets to release air bubbles, to do this, hold the baking sheets about 2-3 feet above the table, and simply drop them. Do this 3 times.
To let the macaroons rise, allow them to stand at room temperature until a firm skin forms on the cookie (about 30-45 minutes). You will know they are ready to be placed in the oven when you can lightly press the top of the cookie, and no dent is made.
To bake the macaroons, preheat the oven to 300 degrees Fahrenheit, and bake them one sheet at a time. To make the macaroons bake more evenly, place a frozen baking sheet on the top rack of the oven. Allow the macaroons to cool before assembling.
Process for the Orange Vanilla Buttercream Filling:
In a small saucepan, over medium heat, we added 1.25 cups of fresh orange juice. Bring this to a boil before reducing the heat to medium-low. This must simmer until it is reduced to 3 tablespoons. Whisk in 1 tablespoon of orange zest, and 1 teaspoon of vanilla bean paste.
While that was simmering, in a stand mixer bowl, we combined 2 egg whites and ½ cup of granulated sugar. This bowl was placed over simmering water and heat and was whisked constantly until it reached 160 degrees Fahrenheit. We removed the bowl from the heat and attached it to the stand mixer fitted with a whisk attachment. We whipped the mixture on high speak until it cooled down to room temperature (we tested it by feeling the outside of the bowl with our hands). With the mixture on high speed, we added 2 sticks of butter a couple of tablespoons at a time. We allowed each addition to fully incorporate before adding more. After adding in all the butter, and continuing to mix the buttercream, we added in the cooled, and reduced orange juice. Then we transferred the buttercream into a piping bag.
By the time the buttercream was finished, the macaroons had been baked and cooled. We put together all the macaroons, by piping buttercream on one side of the macaroon, then carefully placing a second cookie on top, and twisting to stick them together.
Overall/Taste Test:
Overall, this was an amazing experience that I would love to do again!! The macaroons had a delicate, crunchy texture, with a delicious sweet buttercream inside. They tasted incredible and I was able to share them with my family members! I highly recommend taking a cooking class at one of the many Sur La Table locations.
