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Grapefruit and Pistachio Macarons
180 grams almond flour
240 grams powdered sugar
140 grams egg whites, aged
3 grams egg white powder
2 grams fine sea salt
80 grams sugar
1 tsp grapefruit zest, finely grated
few drops of red food coloring
few drops of yellow food coloring
Make sure that the egg whites have been separated from the egg yolks at least the night before. This bit of aging really makes a difference in the macarons.
In a large bowl, sift together the almond flour, powdered sugar and sea salt. Set aside.
Whip the egg whites with the egg white powder until very fluffy, almost fully whipped. Start adding the sugar slowly while whipping. Add a few drops of red and yellow food coloring and continue whipping to stiff peaks.
Add the dry ingredients and the grapefruit zest to the meringue and fold with a spatula until a shiny mass forms. We want to achieve a batter that makes ribbons. You might have to test it to see if it's done. Pipe a small amount on your sheetpan. If it keeps a little bit of a top when piped, then you have to mix it a bit further, if it spreads really fast, you have gone too far and your macarons will turn out flat.
When you have the right consistency, place the mass in a pastry bag with a number 5 tip and pipe small rounds onto sheetpans lined with parchment or silpat. Sprinkle the tops with chopped pistachios. Let them dry at room temperature for at least 45 minutes to an hour. The tops must be dry when you touch them.
Have the oven preheated to 350F degrees. Place one sheetpan in the oven at a time and reduce the temperature to 300F degrees. Bake for 10 minutes and rotate sheetpan and bake for another 5 minutes.
Let the macarons cool on the sheetpan.