Pistachio Macarons

Don’t like mint but want a festive green cookie? Then, pistachios are just what you need! Be sure to choose white shell, unsalted pistachios in their shells or shelled, and not the salted or red-tinted ones that are meant for snacking.
Photo by Sara M.

PREP TIME

30

minutes

TOTAL TIME

46

minutes

SERVINGS

24

servings

PREP TIME

30

minutes

TOTAL TIME

46

minutes

SERVINGS

24

servings

Ingredients

  • MACARONS

  • 3

    cups (750 mL) icing sugar

  • 1

    cup (250 mL) finely ground pistachios

  • ⅔ cup (150 mL) finely ground almonds

  • 3/4

    cups (175 mL) egg whites, room temperature

  • 1

    tsp (5 mL) vanilla extract

  • 3

    drops green food colouring

  • 1/2

    cup (125 mL) granulated sugar

  • FILLING

  • 1/4

    cup (50 mL) granulated sugar

  • 1

    egg white

  • 1/2

    tsp (2 mL) vanilla extract

  • 1/2

    cup (125 mL) softened butter

  • 1/2

    cup (125 mL) finely chopped pistachios

  • RASPBERRY FIG FILLING

  • 1/2

    c speadable cream cheese

  • 2

    tbsp seedless raspberry jam

  • 2

    tbsp fig jam

  • Beat cream cheese until fluffy. Add raspberry jam & beat until smooth. Spread equal amount over cookies. Spread fig jam on top of 12. Sandwich together.

Directions

Don’t like mint but want a festive green cookie? Then, pistachios are just what you need! Be sure to choose white shell, unsalted pistachios in their shells or shelled, and not the salted or red-tinted ones that are meant for snacking. MACARONS 3 cups (750 mL) icing sugar 1 cup (250 mL) finely ground pistachios ⅔ cup (150 mL) finely ground almonds 3/4 cups (175 mL) egg whites, room temperature 1 tsp (5 mL) vanilla extract 3 drops green food colouring 1/2 cup (125 mL) granulated sugar FILLING 1/4 cup (50 mL) granulated sugar 1 egg white 1/2 tsp (2 mL) vanilla extract 1/2 cup (125 mL) softened butter 1/2 cup (125 mL) finely chopped pistachios 1. For macarons, line a large baking sheet with parchment paper. Draw 24 equally spaced 13/4-inch (4-cm) circles on this sheet; flip the parchment over. Repeat with a second parchment and baking sheet. Place each of the prepared baking sheets on top of another baking sheet and set aside. 2. Combine the icing sugar with the pistachios and almonds in the bowl of a food processor. Blend for 30 to 60 seconds or until the mixture is a fine powder. Set aside. 3. Place the egg whites and vanilla in a large bowl. Add the green food colouring. Use an electric mixer to beat on medium-high until whites are foamy. Add the granulated sugar by the spoonful, beating until firm and glossy. In 2 additions, gently fold the reserved pistachio mixture into the egg whites just until the mixture is streak-free. Transfer to a piping bag fitted with a plain tip. 4. Pipe the batter onto the prepared sheets by placing the tip into the centre of each circle squeezing just until the batter reaches the outer edge. Gently rap the cookie sheet evenly against the counter a few times or use the back of a spoon dipped in warm water to smooth any peaks. Let stand at room temperature for at least 30 minutes (but no more than 60 minutes). 5. Preheat the oven to 300°F (150°C). 6. Bake 1 sheet at a time on the centre rack for 15 to 16 minutes or until the surface is set and bottoms are light golden. Cool completely on sheet. Gently transfer to a cooling rack until ready to fill. (Cookies can be made to this point and stored in an airtight container for up to 3 days.) 7. For filling, combine the sugar and egg white in the bowl of a stand mixer or another large heatproof bowl. Set bowl over a saucepan of simmering water, ensuring the bowl and the water do not touch. Cook, whisking constantly, until the mixture feels warm to the touch and is light, fluffy and white, about 3 minutes. 8. Transfer the bowl to the stand mixer; fit with the whisk attachment. Add the vanilla and beat on medium speed for 5 minutes, scraping down the bowl as needed, or until mixture cools and forms a thick shiny meringue. Adding 1 spoonful at a time beat in the butter until very smooth. Beat the buttercream on medium-high speed until very thick and light, about 6 minutes. Spread an equal amount of filling on the bottoms of 24 cookies; sandwich with an additional cookie. Roll each cookie like a wheel in the crushed pistachios so nuts cling to buttercream. TIP To grind the pistachios, place in a food processor fitted with a metal blade and pulse until very finely ground. Transfer to a medium sieve and shake to separate the very finely ground nuts from the more coarsely ground nuts. Use the finely ground nuts in the cookies and reserve the coarser pieces for garnishing the cookies.

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