Apricot Jam and Sicilian Pistachio Macarons (Light Orange)

Name: Apricot Jam and Sicilian Pistachio Macarons (Light Orange)
Yield: Yield: 650 g/1 lb 13.92 oz
Cuisine: United States
Ingredients: Filling; Vanilla pod, split and seeds scraped 1 1; Sicilian pistachios 400 g 14.11 oz; Yellow natural food coloring, water based as needed as needed; Color; Sugar 250 g 8.82 oz 29.41%; Dried apricots 200 g 7.05 oz 23.53%; Water 400 g 14.11 oz 47.06%; Orange natural food coloring, water based as needed as needed

Preparation info

Yield:
650 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Color
Yellow natural food coloring, water based as needed as needed
Orange natural food coloring, water based as needed

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

To color the macarons, add a few drops of yellow and orange food coloring in Step 4 of the master recipe, to resemble the color of an apricot.
For the filling: Combine the dried apricots with the water and bring them to a boil. Let the apricots reconstitute in the water for about 30 minutes, then drain the apricots. You will have about