These delightful pistachio macarons are a perfect balance of nutty flavor and sweetness. The crisp, delicate shells encase a luscious pistachio filling, making them a delightful treat for any occasion.
Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, at room temperature. 35g granulated sugar. 1/2 tsp pistachio extract. Green food coloring optional. Pistachio filling:. 100g unsalted butter at room temperature. 150g powdered sugar. 50g pistachio paste. A pinch of salt. Green food coloring optional. Crushed pistachios for decoration optional.
Instructions: In a bowl, sift together almond flour and powdered sugar; set aside. Beat the egg whites in a different bowl until frothy, then gradually stir in the powdered sugar and beat until stiff peaks form. Stir in food coloring if using and pistachio extract, until well combined. Once the egg whites are whipped, gently fold in the almond flour and powdered sugar mixture until the batter is glossy and smooth. Take care not to blend too much. Spoon the batter into a piping bag that has a round tip attached. Pipe tiny, uniform circles onto a baking sheet covered with parchment paper. If there are any air bubbles, tap the baking sheet against the counter. To form a skin, let the macarons rest for approximately half an hour. Set the oven temperature to 300F 150C. The macarons should be baked for 15 to 18 minutes, or until their tops are smooth and firm. Make the pistachio filling while the macarons are baking. Creamy-looking unsalted butter should be beaten in a mixing bowl. Add the salt, pistachio paste, powdered sugar, and food coloring if using gradually. Mix until smooth and well combined. After the macarons cool, arrange them in size-related pairs and top each with a heaping dollop of pistachio filling. You can choose to roll the macaron edges in crushed pistachios as an optional finishing touch. To enable the flavors to combine, place the filled macarons in the fridge for a few hours. Present and savor your homemade macarons with pistachios!
Prep Time: 30 minutes
Cook Time: 15-18
Theresa
