Pistachio-cream macarons

Prep 40 min
Plus Baking Time: 80 minutes
Makes 28 Macaron Sandwiches

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Ingredients

1 1/2 cups
1 cup
whole, shelled pistachios

FOR VANILLA BUTTERCREAM:

1/2 cup
2 tbsp
unsalted butter, at room temperature
1/2 tsp

Instructions

  • Line 2 large baking sheets with parchment.
  • Whirl 1 1/2 cups icing sugar with pistachios in a food processor until very fine. Pass through a sieve into a medium bowl. Return any coarse nuts to food processor and whirl again. Repeat sieving. Discard any nuts remaining. Set aside.
  • Beat egg whites in the bowl of a stand mixer on medium until frothy, about 30 sec. Add granulated sugar in a thin, steady stream. Increase speed to medium-high and beat until soft peaks form when beaters are lifted, about 1 min.
  • Fold half of pistachio mixture into egg whites until almost combined. Gently fold in remaining mixture until no white streaks remain. Mixture will look like thick, moist cake batter.
  • Fit a piping bag with a #7 round tip. Fill bag with batter. Pipe 1-in.-wide rounds onto prepared sheets 1/2 in. apart. If piped rounds have peaks, spread a kitchen towel on your counter. Smack the bottom of the sheets on kitchen towel a few times until tops are smooth. Let macarons rest until the surface of the batter feels dry when touched, 45 min to 1 hour (batter should not stick to your finger). It may take longer if the weather is humid.
  • Preheat oven to 280F.
  • Bake macarons in centre of oven, 1 sheet at a time, until they are firm and dry, 16 to 18 min. They should not shift when they are touched. If macarons are not done, continue baking and checking at 2 min intervals. Transfer to a rack to cool completely. Cookies should come off the parchment easily when cool.
  • Beat 1/2 cup icing sugar with butter and vanilla in a medium bowl with an electric mixer on medium-high, until smooth. Set aside.
  • Spread or pipe 1/2 tsp vanilla buttercream on the bottoms of half of the macarons. Sandwich with remaining macarons. Macarons will keep well, stored in an airtight container at room temperature, up to 2 days.

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Prep Tip:

For best results, all ingredients need to be at room temperature.

Storage Tip:

Keep sandwiched macarons in an airtight container in freezer for up to 2 weeks. Let macarons come to room temperature overnight before serving.

Baking Tip:

If your piped rounds are larger than 1 in. you will get fewer macarons. Larger macarons will need a longer baking time.

Nutrition

Calories 64
Protein 1 g
Carbohydrates 10 g
Fat 3 g
Sodium 5 mg
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Issue: December 2012

Written by:

Photo credit: Roberto Caruso

( 37 ratings )

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