Part II of my Macaron Madness Series!! Part I details how to make the macaron shell, so click here for more depth into the makings of the macaron.
Onto Baklava macarons…
Every year, my family throws a huge themed party at our house on Christmas day. Since traditional Christmas dinner fare is A) too bland and B) too meaty for our (mainly vegetarian) Indian palates, we make our Christmas parties pot-luck style and themed to a different country/region each year. Some of my recent favorites have included Peruvian, French, and this year’s theme, Persian.
Over winter break, I got really into baking macarons. Mainly because I finally bought a kitchen scale so 90% of my previous errors were automatically removed from the process, but also because making a good macaron is so darn satisfying. Once I had the basic macaron down, I wanted to make 300 different versions of them just to see if I could do it. Enter baklava macarons. I considered making traditional baklava for our party, but how boring. Fair warning: making macarons isn’t too hard but it is SUPER time consuming. I started these towards the evening on christmas eve and was up until like 2 AM on christmas morning finishing them. Also macarons taste MUCH better the next day once the filling has had time to sit inside the shells and fully flavor the macaron, so making them a day ahead is definitely recommended!
I kept the macaron shells plain, with a light sprinkle of ground pistachios added on top before baking. The white shells naturally brown in the oven and create a color very similar to that of baked phyllo dough used in traditional macarons. The filling is where I included more traditional baklava ingredients: pistachios, honey, cinnamon, butter, and some dates (not traditional) to bring the filling to the desired consistency. I topped the fresh balkava macarons off with a drizzle of honey and this French-Turkish fusion was ready to go!!
- 1.5 cups Pistachios
- 5 Dates
- 3 Tbs Honey
- 2 Tbs Butter (melted)
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- pinch salt
Blend the ingredients in a food processor until small chunks of pistachios remain, yet filling is gooey and spreadable. Adjust the amount of butter as necessary. You may need more or less depending on the consistency of the dates.