Mix the ground pistachios and the peeled, ground almonds together very finely in the mixer and pass through a hair sieve again (if necessary, sieve twice to make a very fine powder).
Measure out the egg white exactly and beat briefly until it becomes frothy, now let the 10 g granulated sugar trickle in and continue to beat until stiff. When the mixture has a nice shine and tips appear, mix in the green food coloring (paste color) and continue beating.
Fold the almond and powdered sugar mixture into the meringue in three parts by hand with a whisk. Fill the almond meringue into a passaging bag with a large 8 mm perforated nozzle and spray small circles at intervals onto a flat baking sheet lined with non-stick baking paper or permanent baking foil. Make sure to let the macarons rest on the baking sheet for about 30 minutes at room temperature so that the surface can dry out slightly.
Bake in the preheated oven at 130 ° C (top / bottom heat) for between 20 and 25 minutes on the lower rail. You can tell by the so-called feet that they are ready-baked !!! The baking time is only a guideline, it can vary a little depending on the oven! The baked macarons should cool completely on the tray before filling them with buttercream.
For the filling, stir the softened butter, powdered sugar and vanilla until creamy. Stir in the finesse orange, the torn marzipan mixture and the orange fruit jelly. Fill the orange-marzipan buttercream into a piping bag with a perforated nozzle, sprinkle one macaron half with it and cover with the other, empty half, turning both halves slightly into each other. This will distribute the buttercream evenly! Store the macarons in the refrigerator until they are ready to be eaten. They`re also very easy to freeze!
Ingredients
Print Recipe
Pin Recipe