Best 3 Pistachio Macaroons Recipes
Indulge in the exquisite flavors and vibrant colors of pistachio macaroons, a delightful treat that captivates the senses. These delicate French cookies, also known as "macarons parisien" or simply "macarons," are a culinary masterpiece that combines a crisp outer shell with a chewy, flavorful interior. Typically made with almond flour, sugar, egg whites, and food coloring, macarons are filled with a variety of delectable fillings, ranging from classic buttercream to rich ganache or tangy fruit preserves. In this article, we present a collection of pistachio macaroon recipes that will tantalize your taste buds and inspire your baking adventures. From traditional methods to creative variations, these recipes offer a delightful journey into the world of pistachio macarons, ensuring a perfect balance of texture, flavors, and visual appeal. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide step-by-step instructions and helpful tips to guide you towards creating exquisite pistachio macarons that will impress family and friends alike.
Let's cook with our recipes!
CHOCOLATE-DIPPED ALMOND-PISTACHIO MACAROONS
As an affirmed macaroon, chocolate and pistachio lover, these look like real treats. I haven't made them *yet*. From Bon Appetit. Prep time includes chilling time.
Provided by skat5762
Categories Drop Cookies
Time 1h10m
Yield 50 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
- Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
- Add flour and blend 1 minute.
- Transfer to a large bowl and mix in pistachios.
- In a separate bowl, beat egg whites and salt until stiff but not dry.
- Fold nut mixture into whites in 4 additions (batter will be thick).
- Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
- Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
- Melt chocolate over double-boiler or in microwave, stirring until melted.
- Dip each cookie halfway into chocolate, shaking off excess.
- Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
- (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container and refrigerate.) Serve at room temperature.
PISTACHIO MACAROONS
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and brush with the butter.
- Place the egg whites in a clean, dry mixing bowl. Beat the egg whites until firm peaks, adding the sugar, salt and cream of tartar to the mixing bowl halfway through beating. Gently fold the coconut and 3/4 cup pistachios into the egg whites. Dollop the mixture onto the baking sheet and sprinkle with the remaining pistachios.
- Bake until firm and lightly golden, 20 to 30 minutes. Place on a cooling rack.
PISTACHIO CHOCOLATE MACAROONS
These are dense and chewy and not too sweet. Be careful not to over beat egg whites and use shredded unsweetened coconut, not the kind that's ground.
Provided by FERHAMIRDAWI
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper. Place the pistachios in the container of a food processor, and pulse until finely ground.
- In a medium bowl, use an electric mixer to beat the egg whites with the cream of tartar and salt until they hold soft peaks. Gradually sprinkle in the sugar while continuing to whip until the peaks hold their shape, but are not too stiff. Gently fold in the pistachios, vanilla, and coconut. Scoop out 8 mounds onto the prepared baking sheet.
- Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool completely.
- When the cookies are cool, melt the chocolate in a glass bowl in the microwave, stirring every 30 seconds until smooth. Dip half of each cookie in to the chocolate, or drizzle chocolate over the tops. Let the chocolate set before eating if you can wait!
Nutrition Facts : Calories 372.7 calories, Carbohydrate 27.7 g, Fat 29.5 g, Fiber 7.3 g, Protein 5 g, SaturatedFat 23.7 g, Sodium 29.6 mg, Sugar 19.7 g
Tips:
- Use high-quality ingredients. This will make a big difference in the taste and texture of your macaroons. Look for fresh pistachios and almond flour, and use a high-quality vanilla extract.
- Make sure your egg whites are at room temperature. This will help them whip up to stiff peaks more easily.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as the whites start to foam. This will help prevent them from over-beating.
- Add the sugar to the egg whites in three additions, beating well after each addition. This will help prevent the sugar from crystallizing and making the macaroons grainy.
- Fold in the almond flour and pistachio flour gently. Do not overmix, or the macaroons will be tough.
- Pipe the macaroons onto a parchment paper-lined baking sheet. Make sure to leave enough space between the macaroons so that they do not spread and stick together.
- Let the macaroons rest for at least 30 minutes before baking. This will help them develop a skin, which will prevent them from cracking in the oven.
- Bake the macaroons at a low temperature for a long time. This will help them dry out without browning too much.
Conclusion:
Pistachio macaroons are a delicious and elegant treat that are perfect for any occasion. With their vibrant green color and nutty flavor, these macaroons are sure to impress your guests. They are also relatively easy to make, so even novice bakers can give them a try. So next time you are looking for a special dessert, be sure to give these pistachio macaroons a try.
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