Joe Pastry - More Macaron Ideas

More Macaron Ideas

12/10/09

More Macaron Ideas

Filed under: Blog— by joe @ 03:55:17 pm

Pastry Chef Philana weighs in from London with these thoughts on coconut macarons:

You can do the same for pistachio macarons (1/3 finely ground pistachios 2/3 ground almonds to combat the excess fat in the pistachios) Although Spanish or peeled pistachios are the only ones that look nice. If you use pistachios with skins - they look horrible. Ground Hazelnuts can be substituted 1:1 for ground almonds to make hazelnut macarons.

Good stuff. Thanks Philana!

Pingbacks:

No Pingbacks for this post yet...

Hello, Joe!

Click here to send me an email!

Categories

Joe Pastry

Blog (2676)
Joe's Baking Basics (0)
- Five Simple Rules for No-Fail Baking (1)
- Flour Basics (26)
- Ingredient Weights & Metric Conversions (1)
- Leavening Methods (1)
  - Chemical (19)
  - Mechanical (9)
  - Microbial (6)
- Mixing Methods (0)
  - A Brief Intro (1)
  - Biscuit (4)
  - Creaming (3)
  - Egg Foam (7)
  - Muffin (3)
  - Straight Dough (4)
- Other Stuff (0)
  - About Custards (8)
Joe's Book Club (1)
Joe's How-To's (0)
- Bread (0)
  - About Starter & Preferments (0)
    - Old Dough (2)
    - Poolish (2)
    - Starter (6)
  - Bagels (3)
  - Baguettes (2)
  - Brioche à tête (1)
  - Buns and Rolls (2)
  - Crackers (2)
  - Cracklin' Corn Bread (2)
  - English Muffins (1)
  - Focaccia (3)
  - Hot Cross Buns (2)
  - Pain à l'Ancienne (2)
  - Pita Bread (3)
  - Pizza (1)
    - Chicago Style (2)
    - Neapolitan (1)
  - Pretzels (2)
  - Pugliese-Style Bread (2)
  - Sourdough Pancakes (1)
  - Spoon Bread (2)
  - Whole Wheat Bread (2)
- Pastry (0)
  - Alsatian Onion Tart (2)
  - Baklava (2)
  - Beignets (2)
  - Biscuits (2)
  - Charlotte (1)
  - Cheese Straws (1)
  - Cheesecake (2)
  - Cinnamon Rolls and Sticky Buns (2)
  - Clafoutis (2)
  - Cobbler (2)
  - Cornish Pasties (4)
  - Croissants & Pain Au Chocolat (1)
  - Danish Pastry (7)
  - Doughnuts (0)
    - Cake (7)
    - Yeast Raised (2)
  - Éclairs (1)
  - English-Style Pudding (2)
  - Flourless Chocolate Cake (6)
  - Fritters (3)
  - Fruitcake (0)
    - English-Style (3)
    - Stollen (2)
  - Galettes (2)
  - Gougères (2)
  - Jelly Rolls (1)
  - Knishes (3)
  - Kouign Amann (2)
  - Marjolaine (8)
  - Opera Cake (5)
  - Petits Fours (2)
  - Pie (2)
  - Quiche (2)
  - S'mores (1)
  - Sacher Torte (2)
  - Scones (2)
  - Strawberry Shortcake (2)
  - Tarte Tatin (1)
    - Apple (1)
    - Tomato (2)
  - Tarts (0)
    - Pear (1)
  - Waffles (4)
- Pastry Components (1)
  - Bavarian Cream (2)
  - Brioche Dough (1)
  - Buttercream (6)
  - Cake Layers (2)
    - Chocolate (2)
    - Yellow (2)
  - Cake Syrup (1)
  - Caramel and Caramel Sauce (1)
  - Caramelized Onions (1)
  - Chantilly Cream (1)
  - Chocolate Frosting (2)
  - Dairy (0)
    - Butter (Cultured) (1)
    - Butter (Sweet Cream) (1)
    - Buttermilk (1)
    - Crème Fraîche (1)
    - Mascarpone (1)
    - Sour Cream (1)
    - Yogurt (2)
  - Fondant (Poured) (1)
  - Fondant (Rolled) (1)
  - Frangipane (1)
  - Ganache (2)
  - Génoise Batter (2)
  - Graham Crackers (2)
  - Ice Cream (1)
  - Jam (0)
    - Blueberry (1)
    - Tomato (1)
  - Joconde (2)
  - Ladyfingers (2)
  - Lemon Curd (2)
  - Marshmallows (2)
  - Pastry Cream (2)
  - Pâte à Bombe (2)
  - Pâte à Choux (3)
  - Pâte Brisée (1)
  - Pâte Sucrée (1)
  - Slow-Roasted Tomatoes (1)
- Some Miscellaneous Desserts & Cookies (0)
  - Apricot Bars (2)
  - Bananas Foster (2)
  - Biscotti (2)
  - Brownies (4)
  - Caramel Corn (2)
  - Caramel-Pumpkin Bars (2)
  - Chocolate Chip Cookies (4)
  - Chocolate Mousse (1)
  - Crème Brûlée (2)
  - Golden Lemon Almond Cake (2)
  - Lemon Bars (2)
  - Macarons (3)
  - Macaroons (2)
  - Panna Cotta (2)
  - Seven Layer Bars (2)
  - Tiramisu (2)
  - World Peace Cookies (2)
- Techniques (0)
  - About Frying (4)
  - Assembling Pastry Bags and Cones (2)
  - Bringing Ingredients to Temperature (1)
  - Candying Flowers (2)
  - Canning (1)
  - Clarifying Butter (1)
  - Cutting a Cake (1)
  - Firing a Brick Oven (2)
  - Folding Properly (1)
  - Kneading Bread Dough (1)
  - Laminating Dough (1)
  - Making Chocolate Shavings and Curls (1)
  - Making Extra Fine Sugar (1)
  - Making Infusions (1)
  - Making Your Home Oven More Brick Oven-Like (1)
  - Peeling Hazelnuts (1)
  - Poaching (0)
    - Peaches (1)
    - Pears (1)
  - Pre-Baking a Crust (1)
  - Preparing a Cake for Decorating (1)
  - Preparing a Cake Pan for Baking (1)
  - Rendering Lard (1)
  - Rolling Pie and Tart Dough (1)
  - Seeding a Vanilla Bean (1)
  - Tempering Chocolate (3)
  - Un-"Seizing" Chocolate (2)
  - Whipping Cream (1)
- Totally Not Pastry (0)
  - Dog Biscuits (2)
  - Pasta (5)
  - Soufflé (2)
Versus Food Inc. (16)
Versus Michael Pollan (4)
Who is Joe Pastry? (1)

Archives

Search

Links