1Made with AI
Pistachio Macarons
Ingredients
- powdered sugar1 3/4 cups
- almond flour, finely ground1 cup
- pistachio flour or finely ground pistachios1/4 cup
- large egg whites, at room temperature3 items
- granulated sugar1/4 cup
- Green food coloringoptional
- pistachio paste or pistachio cream1/2 cup
Instructions
- 1
Preheat your oven to 300°F (150°C) and prepare two baking sheets with parchment paper or silicone baking mats.
- 2
Sift the powdered sugar, almond flour, and pistachio flour together into a large bowl to remove any lumps, then whisk to fully combine.
- 3
In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the granulated sugar and continue to beat until the mixture forms stiff, glossy peaks.
- 4
If using, add a few drops of green food coloring to the meringue and beat until just combined.
- 5
Gently fold the dry ingredients into the meringue using a spatula, being careful not to deflate the mixture. Continue folding until the batter flows like lava, about 50 strokes.
- 6
Transfer the batter to a pastry bag fitted with a 1/2 inch round tip. Pipe 1-inch circles onto the prepared baking sheets, spaced about 1 inch apart.
- 7
Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to 1 hour, until they form a skin on the surface and are no longer sticky to the touch.
- 8
Bake for 18-20 minutes, until the macarons are set and have formed a smooth shell. Allow them to cool completely on the baking sheets.
- 9
Once cooled, match macarons of similar size and spread or pipe a layer of pistachio paste or cream on the flat side of one macaron and sandwich with another. Repeat with all macarons.
- 10
Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the macarons to develop the proper texture. Bring to room temperature before serving.
