125 g almond flour (for pistachio use 50 g pistachio + 75 g of almond)
210 g confectioners’ sugar (icing sugar)
for 1 minute in food processor
100 g egg white (about 3 eggs, but it needs to be 100g)
30 g sugar
whisk briefly by hand to combine
2 minutes (with timer) on medium
2 minutes (with timer) on medium high
2 minutes (with timer) on high
in stand mixer (or with hand mixer)
Add any coloring (paste or powder, no liquid) now and mix for another 30 seconds
Sieve almond/sugar into new bowl until no more than 1 tbsp is left.
Add almond/sugar mix to egg whites
Fold 30-35 times until it reaches flowing consistency, but not too flowing
Print the template at the end of the post. Place template under baking paper.
Use pastry bag (https://www.amazon.com/gp/product/B00UTEDT8W/ref=oh_aui_search_detailpage?ie=UTF8&psc=1) to pipe.
Drop baking sheet 3 times on counter top (removes air bubbles)
Let sit for 15-30 minutes to dry out top (when you touch the top, it should not stick to your finger)
Good time to preheat oven to 150C/300F normal (not convection)
Bake for 13-16 minutes, turn the baking sheet at 7 minutes.
Immediately remove from baking sheet to wire rack and let cool for 1 hour before filling.
Watch this video for process:
But don’t follow his amounts 🙂