Pistachio paste
4 servings
25 minutes
Pistachio paste is an elegant delicacy of French cuisine that embodies refined taste and culinary art. Its history begins in traditional confectionery techniques where nuts enrich desserts with rich aromas. Sweet and with a delicate texture, it resembles marzipan but has a characteristic nutty flavor and light caramel notes. Its emerald color makes it special, while its velvety consistency shines in pastries, fillings, and creams, creating harmony with chocolate, vanilla, and citrus fruits. The paste is essential for creating French desserts like macarons and tartlets, giving them a rich and noble taste. It can be spread on toast, added to ice cream or used in confectionery experiments.
1
Blanch the pistachios in boiling water for two minutes, drain them, let them cool slightly, and remove the shells. Transfer the nuts to a baking tray lined with parchment paper and place in a preheated oven at 170 degrees for 5 minutes. Remove and let cool.
- Green pistachios: 200 g
2
Combine sugar and water in a saucepan and cook over medium heat until the sugar dissolves and the syrup thickens slightly. Add whole pistachios to the syrup and stir constantly until the liquid evaporates completely and the nuts are coated in sugar. When the mixture resembles a jumble of pistachios and large sugar crystals, remove from heat and cool at room temperature.
- Sugar: 200 g
- Water: 4 tablespoons
- Green pistachios: 200 g
3
Transfer the sugar-pistachio mixture to a blender and blend into a uniform emerald crumb. Add the egg white and blend well again. The paste will have a consistency similar to marzipan. Wrap the paste in plastic wrap and store in an airtight container at room temperature.
- Sugar: 200 g
- Egg white: 1 piece