{"id":13720,"date":"2016-07-14T13:07:29","date_gmt":"2016-07-14T12:07:29","guid":{"rendered":"https:\/\/lovesharingfood.com\/pistachio-macarons-byron-talbott\/"},"modified":"2016-07-14T13:07:29","modified_gmt":"2016-07-14T12:07:29","slug":"pistachio-macarons-byron-talbott","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/pistachio-macarons-byron-talbott\/","title":{"rendered":"Pistachio Macarons | Byron Talbott"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/4BYWVe-uI78\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>SUBSCRIBE: http:\/\/bit.ly\/1mk8ehM<br \/>\nWEBSITE: http:\/\/www.byrontalbott.com<\/p>\n<p>TWITTER: http:\/\/www.Twitter.com\/ByronTalbott<\/p>\n<p>INSTAGRAM: http:\/\/followgram.me\/byrontalbott<\/p>\n<p>FACEBOOK: http:\/\/www.facebook.com\/botalbott<\/p>\n<p>BLOG: http:\/\/www.fromayoungchef.blogspot.com<\/p>\n<p>THE TALBOTT VLOGS: http:\/\/www.youtube.com\/racheltalbott<\/p>\n<p>MY WIFE: http:\/\/www.youtube.com\/checkinthemirror<\/p>\n<p>KITCHEN EQUIPMENT:<br \/>\nBaking Sheet (Silpat): http:\/\/amzn.to\/1n84X2o<br \/>\nPastry Tips:http:\/\/amzn.to\/1eu8k2P<br \/>\nAll-Clad Mixing Bowls: http:\/\/amzn.to\/1Hz2jAO<br \/>\nAll-Clad Strainer: http:\/\/bit.ly\/1Ibm4we<br \/>\nWire Whisk: http:\/\/amzn.to\/1GGEUPk<br \/>\nSheet Tray: http:\/\/amzn.to\/1T1l3N5<br \/>\nSilpat: http:\/\/amzn.to\/1GMnn2O<br \/>\nPastry Bag: http:\/\/amzn.to\/1KqMRsY<br \/>\nMeasuring Spoons: http:\/\/amzn.to\/1T8BE1F<\/p>\n<p>INGREDIENTS:<br \/>\nnote: I highly recommend weighing out the ingredients instead of using cup measurements&#8230;.<\/p>\n<p>130 grams (1 1\/4 cup) Powdered sugar<br \/>\n100 grams (2\/3 cup) Pistachio Flour<br \/>\n2 egg whites<br \/>\n30 grams (1\/8 cup) sugar<br \/>\n100 mL (1\/2 cup) water<\/p>\n<p>Ganache:<br \/>\n1 cup cream<br \/>\n1\/2 cup sugar<br \/>\n2 tbsp butter<br \/>\n1\/4 cup pistachios<br \/>\n1 1\/2 cups white chocolate<\/p>\n<p>Thanks for watching!!<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=4BYWVe-uI78\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] SUBSCRIBE: http:\/\/bit.ly\/1mk8ehM WEBSITE: http:\/\/www.byrontalbott.com TWITTER: http:\/\/www.Twitter.com\/ByronTalbott INSTAGRAM: http:\/\/followgram.me\/byrontalbott FACEBOOK: http:\/\/www.facebook.com\/botalbott BLOG: http:\/\/www.fromayoungchef.blogspot.com THE TALBOTT VLOGS: http:\/\/www.youtube.com\/racheltalbott MY WIFE: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13721,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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[ad_2] SUBSCRIBE: http:\/\/bit.ly\/1mk8ehM WEBSITE: http:\/\/www.byrontalbott.com TWITTER: http:\/\/www.Twitter.com\/ByronTalbott INSTAGRAM: http:\/\/followgram.me\/byrontalbott FACEBOOK: http:\/\/www.facebook.com\/botalbott BLOG: http:\/\/www.fromayoungchef.blogspot.com THE TALBOTT VLOGS: http:\/\/www.youtube.com\/racheltalbott MY WIFE: 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