Pistachio Macaron with Avocado Cream Cheese Filling - Avocado Week #3

I lurrrrrrrrrrrrve this macaron. The pistachio makes it soooooooo fragrant. I don’t know if it’s because I gently roasted it beforehand or pistachios by itself really taste this good in macarons.

And this macaron matures really fast. Maybe due to the immense moisture from the avocado, that minutes after filling, it turns soft and chewy, a true pleasure to eat. I could eat a few in a row. The macaron shell is still sweet, but not cloyingly sweet, but when paired with a slightly tangy filling, it’s very nice.

My macaron shells still need a lot of practice as they are still quite hollow. Maybe I should dry out my whites in the fridge before doing so that I can reduce the water content.

Pistachio Macarons with Avocado Cream Cheese Filling

Recipe source: Wendyywy
With basic macaron shell recipe adapted from Pierre Herme as seen on Swee San’s
Pistachio mixture
100gm pistachio nuts
100gm icing sugar
37gm egg white (from 1 Grade A egg)
Small pinch of salt

Meringue
37gm egg white (from 1 Grade A egg)
100gm sugar
25gm water
Very small blob of green food colouring

1. Bake pistachios in a preheated oven at 150C for 3 minutes.
2. Grind warm pistachios with icing sugar in blender/mill and sift once.
3. Mix pistachio mixture with 37gm egg white, food colouring and salt. Set aside.
4. Cook sugar and water until it reaches 118C.
5. When the syrup reaches 105C, beat egg white until medium peaks.
6. When syrup reaches 118C, pour it into egg whites with beaters running on low speed.
7. Beat meringue until stiff and glossy on high speed (5 minutes with a hand mixer).
8. Stir 1/3 of meringue into pistachio mixture.
9. Pour pistachio mixture into meringue and fold(not stir) until batter is able to fall without trace after a count to 10.
10. Place batter into a piping bag with a plain 1cm nozzle. Pipe dollops of batter onto a lined baking tray (I used Tesco’s baking paper and they are easy to be removed).
11. Preheat oven to 150C (fan off).
12. Bake for 14 minutes on the lower 3rd of oven.
13. Remove from tray (with paper) and let it rest on a rack to cool down.
14. Peel macarons off and pair them with similar sizes. Keep air tight until time to fill. (I keep overnight)
15. Pipe a blob of chilled avocado cream cheese filling onto one macaron and top with another piece.
16. Serve immediately or keep chilled.

*Note: I used fresh egg whites and I didn't dry my mac shells.

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Avocado Cream Cheese Filling (to be prepared if the shells come out fine)

60gm avocado puree (from 1 smallish Hass avocado, passed through a sieve)
½ Tbsp lemon juice
25gm sugar
75 gm cream cheese

Mix avocado puree with lemon juice. Beat cream cheese with sugar until it is smooth. Finally combine with avocado puree and fill the macarons. Best used when chilled thoroughly.

I am submitting this post to

Aspiring Bakers #17 – March Macaron Madness! (Mar 2012)

hosted by Alan of Travellingfoodies