Here's a no-fail recipe for pistachio macarons.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 32 macarons
- 4 egg whites, aged for 2-3 days in an air-tight container at room temp
- 1/4 teaspoon cream of tartar
- 1 cup fine granulated sugar, caster sugar
- a few drops green food coloring
- 1/2 cup almond flour
- 1/2 cup finely ground pistachios
- 1 cup powdered sugar
- 1/2 recipe perfect buttercream frosting
- 6 oz fresh raspberries, lightly mashed
Preheat oven to 300 degrees F. Line 2 baking sheets with silpat silicone mats (preferable) or parchment paper. Place macaron printouts mentioned in this blog underneath the silpat or parchment.
In the bowl of a mixer fitted with the whisk attachment, beat aged egg whites and cream of tartar on medium speed until soft peaks form. Slowly incorporate the sugar. Quickly mix in a few drops of green food coloring and mix until still peaks form.
Using a food processor finely ground both nuts. In a separate bowl, stir together ground almonds, pistachios, and powdered sugar. Carefully fold in egg white mixture.
Place the mixture in a pastry bag fitted with a 1/2 inch round tip. Following the printed guide, pipe circles onto the silpat or parchment paper. Let rest about 30 minutes, until the top of the macaron is dry.
Bake macarons for about 15 minutes, until the macarons are set and have some nice feet on them (small rim at the base of the shell). Cool before CAREFULLY removing them from the baking sheet.
Make the buttercream frosting. Fold in slightly crushed raspberries. Spoon a bit of the frosting onto half of the cookies. Place the other half of the cookie on top. Then do a little happy dance because you've just made the most beautiful and delicious macarons you've ever had :)