Specialty Flour Blend Macarons (Almond, Hazelnut, Pistachio Mix) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g almond flour</li><li class="ingredients-single-item">40g hazelnut flour (or additional almond flour)</li><li class="ingredients-single-item">40g pistachio flour (finely ground pistachios)</li><li class="ingredients-single-item">170g confectioners' sugar</li><li class="ingredients-single-item">4g fine sea salt</li><li class="ingredients-single-item">100g egg whites, aged at room temperature for 24 hours</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">¼ tsp cream of tartar</li><li class="ingredients-single-item">A few drops of green food coloring (optional)</li><li class="ingredients-single-item">For the vanilla buttercream filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">200g confectioners' sugar, sifted</li><li class="ingredients-single-item">1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">30ml heavy cream</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Kitchen scale (for precise measurements)</li><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Piping bag with 1cm round tip</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Oven thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your workspace. Ensure all equipment is completely clean and dry—even a small amount of oil or moisture can ruin macarons. Line your baking sheets with silicone mats or parchment paper. If using parchment, you can create a template with 3.5cm circles spaced 3cm apart to guide your piping.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Sift together the almond flour, hazelnut flour, pistachio flour, and confectioners' sugar through a fine-mesh sieve into a large bowl. Discard any large pieces that don't pass through (or pulse them in a food processor and try again). This step is crucial as it ensures smooth macaron shells. Add the salt and whisk to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the whisk attachment, combine the room temperature aged egg whites and cream of tartar. Begin beating on medium speed until frothy. The cream of tartar acts as a stabilizer for the egg whites, helping to create a more stable meringue.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the granulated sugar while continuing to beat. Once all sugar is incorporated, increase to medium-high speed and beat until stiff, glossy peaks form. Be careful not to overbeat—the meringue should hold its shape when the whisk is lifted but still have a slight shine. If using food coloring, add a few drops now and beat just until incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add one-third of the dry ingredients to the meringue and fold gently with a spatula. Use a motion that scrapes the sides and brings the mixture through the center. Once incorporated, add the remaining dry ingredients in two batches, folding after each addition.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Now comes the crucial macaronage stage. Continue folding the batter, pressing it against the sides of the bowl to remove some air. The perfect consistency is reached when the batter flows like lava and forms a ribbon that disappears back into the main batter within about 30 seconds. To test, lift some batter with your spatula and let it fall—it should flow steadily without breaking but shouldn't be too runny. This usually takes 40-50 folds total from when you started incorporating the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the batter to a piping bag fitted with a round tip. Pipe 3.5cm rounds onto your prepared baking sheets, holding the bag perpendicular to the surface. After piping, firmly tap the baking sheets against your counter several times to release air bubbles. This prevents cracking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the piped macarons to rest at room temperature until they form a skin—when you can gently touch the surface without batter sticking to your finger. This typically takes 30-45 minutes depending on humidity. This resting period helps create the characteristic "feet" at the base of each macaron.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the macarons are resting, preheat your oven to 150°C. Position an oven rack in the center. An oven thermometer is highly recommended as even small temperature variations can affect results.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake one tray at a time for 14-16 minutes, rotating halfway through. The macarons are done when they feel firm to the touch and don't wiggle when gently pushed. They should have formed little "feet" at the base. Allow them to cool completely on the baking sheets before attempting to remove.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the vanilla buttercream, beat the softened butter in a mixer until creamy and pale. Gradually add the sifted confectioners' sugar, beating well after each addition. Add the vanilla bean seeds (or extract), heavy cream, and salt, then beat on medium-high speed for 3-4 minutes until light and fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once macarons are completely cool, pair them by similar size. Pipe a dollop of vanilla buttercream onto the flat side of one shell, then sandwich with its matching shell. Press gently until the filling reaches the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While macarons can be eaten immediately, their flavor and texture improve dramatically after "maturing" in the refrigerator. Place them in an airtight container and refrigerate for 24 hours. This allows the shells to soften slightly and the flavors to meld. Bring to room temperature for 20-30 minutes before serving for the best texture and taste.</li></ol>