Thursday, August 9, 2012

Pistachio Macaron Recipe

I just thought I would share one of my macaron recipes from my new app.  It's for pistachio macarons and they are delicious!  I hope you give them a try and let me know how they turn out.
If you would like more macaron recipes, here is a link to get my macaron app on iTunes.



1/2 cup almond flour
3 tablespoons powdered pistachios
3/4 cup powdered sugar
egg whites from 2 eggs, room temperature
pinch of salt
2 tablespoons berry sugar
green food coloring


1.In preparation for making macarons, you must separate the eggs (keeping only the egg whites) and let them rest in the refridgerator over night, then  take the eggs out and let them reach room temperature just before you whip them.
2. Line baking sheet with parchment paper.
3. Grind enough pistachios in a coffee grinder to yield 2 tablespoons once sifted.  Sift powdered sugar pistachio powder and almond flour into a large bowl (discard any large pieces).
4. In an electric mixer, beat egg whites and salt until soft peaks begin to form.
Then add berry sugar and continue to beat on high until the eggs are very stiff. Add food coloring and mix well.
5. Pour the beaten egg white mixture into the powdered mixture and fold with a spatula until the mixture becomes a thick ribbony batter.
6. Fit a piping bag with a #10 tip and fill with batter.  Pipe 1 1/2” rounds onto your baking sheet spacing each macaron 1” apart. You can simplify this by making a template to slide under the parchment paper as a guide.
Bake for approximately 10 - 12 minutes at 290 ° F.
Once cooled, fill with pistachio ganache (go back to the index for the recipe).



1/2 cup whipping cream
4 oz white chocolate, finely chopped
2 tablespoons pistachio paste
green food coloring


1.  Place chocolate in a glass bowl and melt over a pot of simmering water stirring with a small spatula.
2. Pour whipping cream into the melted chocolate and stir until smooth.
3. Add pistachio paste and stir until mixed well.
4. Remove from heat and place in the refridgerator until chilled.


1 comment: