Master the art of pistachio macaron baking with a delicate coconut macaron disk and smooth Chocolate mousse. A must-try macaron recipe for pâtisserie perfection
4 Apr 2025
Bake Temp180-190℃
Mixing Time6-7 mins
Bake Time13-15 mins
Prep Time30 mins
PRODUCT SPOTLIGHT
Ingredients
Macaron Disk
SwissBake® Kokos Macaroons - 1000g
Water – 280 gm
Pistachio Mousse
SwissBake® Schoko Mousse – 400 gm
Cold Milk – 1000 gm
Pistachio Paste - 200 – 250 g
Garnish
Pistachio flakes - as needed
Pistachio Paste - as needed
Fine Shredded Coconut Flakes - as needed
Method
Mix the Kokos Macaroons with water as per the standard process.
Spread 40g of batter (or as desired) into a circular shape using a ring mould and allow it to rest for 15 minutes.
Bake at 180°C to 190°C for 8 mins to 10 mins until golden brown.
For the mousse, whip SB Mousse - Schoko with cold milk on high speed for 6-7 minutes.
Fold in pistachio paste and let it set in the refrigerator for at least 10 minutes.
Assemble by piping the pistachio mousse onto the macaron disk.
Garnish with Pistachio flakes, Pistachio Paste, and Fine Shredded Coconut Flakes.
Master the art of pistachio macaron baking with a delicate coconut macaron disk and smooth Chocolate mousse. A must-try macaron recipe for pâtisserie perfection
Bake Temp: 180-190℃
Mixing Time: 6-7 mins
Bake Time: 13-15 mins
Prep Time: 30 mins
Ingredients
Macaron Disk
SwissBake® Kokos Macaroons - 1000g
Water – 280 gm
Pistachio Mousse
SwissBake® Schoko Mousse – 400 gm
Cold Milk – 1000 gm
Pistachio Paste - 200 – 250 g
Garnish
Pistachio flakes - as needed
Pistachio Paste - as needed
Fine Shredded Coconut Flakes - as needed
Method
Mix the Kokos Macaroons with water as per the standard process.
Spread 40g of batter (or as desired) into a circular shape using a ring mould and allow it to rest for 15 minutes.
Bake at 180°C to 190°C for 8 mins to 10 mins until golden brown.
For the mousse, whip SB Mousse - Schoko with cold milk on high speed for 6-7 minutes.
Fold in pistachio paste and let it set in the refrigerator for at least 10 minutes.
Assemble by piping the pistachio mousse onto the macaron disk.
Garnish with Pistachio flakes, Pistachio Paste, and Fine Shredded Coconut Flakes.
