Pistachio Macarons Recipes

PISTACHIO MACARONS

Pistachio Macarons image

Provided by Food Network Kitchen

Time 1h35m

Yield about 15 sandwich cookies

Number Of Ingredients 9

Ingredients

1 cup confectioners' sugar
1/2 cup unsalted peeled pistachios (preferably Sicilian), chopped
1/4 teaspoon ground cardamom
2 large egg whites, at room temperature
Pinch of salt
2 tablespoons granulated sugar
Seedless raspberry preserves, for filling
2 to 3 drops green food coloring (optional)
Edible glitter, for dusting (optional)

Steps:

Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch round tip. Combine the confectioners' sugar and pistachios in a food processor and grind until powdery. Sift through a fine-mesh sieve into a bowl and whisk in the cardamom. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the granulated sugar and beat until soft peaks form, 2 to 3 minutes. Add the food coloring and continue beating until stiff peaks form, about 1 to 2 more minutes. Fold in one-third of the nut mixture with a rubber spatula, then fold in the rest until just combined. Fold the batter a few more times until it slowly drips off the spatula (it will still be thick). Transfer the batter to the pastry bag. Pipe about fifteen 1 1/2-inch circles onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles; let stand at room temperature until shiny and dry, about 15 minutes. Bake 1 baking sheet at a time until the macarons are slightly crisp and the bottoms release from the parchment, rotating the pan halfway through, 16 to 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely. Lightly dust the macarons with edible glitter. Sandwich with preserves. Photograph by Johnny Miller

PISTACHIO MACARONS

Pistachio Macarons image

Most people don't realize that the flavor of a macaron is dictated solely by its filling. The cookie recipe is actually the same for every macaron; only the coloring changes to give the cookie the color of its flavor. In France, pistachio paste is quite common. It's a delicious, thick cream of caramelized pistachios always used around the Holidays. Since it is almost impossible to find in the States, this recipe shows how to make the homemade version and bring a piece of Paris to any Holiday festivity.

Provided by Food Network

Categories dessert

Time 1h55m

Yield 24 filled macarons

Number Of Ingredients 14

Ingredients

1/2 cup raw pistachios
1/4 cup granulated sugar
2 tablespoons almond flour
1 tablespoon vegetable oil
1/4 cup (4 tablespoons) unsalted butter
1/4 cup almond paste (see Cook's Note)
1/4 teaspoon almond extract
1 1/4 cups powdered sugar
2/3 cup almond flour
Pinch fine salt
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
5 drops green food coloring
2 egg whites

Steps:

For the pistachio cream filling: Preheat the oven to 300 degrees F.
Spread the pistachios onto a baking sheet and toast for 15 minutes. Let cool.
Place the granulated sugar and 1 tablespoon water in a saucepan and bring to a boil over medium heat (brush down the sides with water to avoid any clinging granules of sugar and prevent crystallization). Cook the syrup until it reaches 250 degrees F on a candy thermometer. Add the toasted pistachios to the hot syrup and stir until the nuts are well coated. When all the sugar coats the pistachios and any remaining syrup turns powdery white, pour the nuts onto a baking sheet to cool.
Once cooled, place the pistachios in the bowl of a food processor with the almond flour. Blend until the nuts resemble a coarse meal, approximately 1 minute. Slowly drizzle in the oil while continuing to blend the mixture. Add the butter, almond paste, almond extract and 3 tablespoons water. Keep mixing until mixture is a smooth paste, approximately 3 minutes.
For the macarons: Mix the powdered sugar, almond flour and salt in a bowl using a whisk; set aside. In a separate bowl using a hand mixer, mix the granulated sugar, vanilla, food coloring and egg whites. Whip until the batter has firm shiny peaks. Take one-third of the wet mixture and fold into the dry ingredients. Gradually fold in the remaining batter. Once the dry ingredients have been absorbed, run a rubber spatula over the mixture to create a shine. This process is called macaroning and is key to the overall recipe.
Line 2 cookie sheets with parchment paper. Transfer the batter to a piping bag with a 1/4-inch round tip. Pipe the mixture in 1-inch rounds onto the cookie sheets. It's important to create a consistent size for each cookie. Let stand for 30 minutes to create a thin crust on the outside.
Adjust the oven racks: Put one in the lower third of the oven and a second in the upper third of the oven. Preheat the oven to 300 degrees F. Bake until the macarons puff and rise to form ''feet'' and are crisp, 17 to 20 minutes. Let cool completely on the cookie sheets before filling.
Put about 1 teaspoon of pistachio cream filling between 2 cookies to create the finished macarons.

PISTACHIO CHOCOLATE MACARONS

Pistachio Chocolate Macarons image

Traditional macarons are confections made with egg whites, sugar and almonds. Our Test Kitchen's version calls for pistachios and features a luscious chocolate filling. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

Ingredients

3 large egg whites
1-1/4 cups confectioners' sugar
3/4 cup pistachios
Dash salt
1/4 cup sugar
CHOCOLATE FILLING:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 teaspoons corn syrup
1 tablespoon butter

Steps:

Let egg whites stand at room temperature for 30 minutes. Pulse confectioners' sugar and pistachios in a food processor until powdery., Preheat oven to 350°. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in pistachio mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a star tip. Transfer pistachio mixture to bag. Pipe 1-in.-diameter cookies 1 in. apart onto parchment paper-lined baking sheets. Bake until lightly browned and firm to the touch, 10-12 minutes. Cool completely on pans on wire racks., Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Cool, stirring occasionally, to room temperature or until filling reaches a spreading consistency, about 45 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 135mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

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