So my last attempt at making macarons turned out quite nice! I went for a pistachio flavor and a pistachio coconut cream cheese filling. The flavors meshed well, and the macarons turned out so soft. This is definitely a keeper, and the colors are perfect for spring and Easter.
- 1 cup powdered sugar
- 1/2 cup ground almonds
- 1/4 cup ground pistachios+ 4 tbsp finely chopped pistachios, halved
- 2 extra large egg whites, room temperature and aged
- green food coloring
- 1/4 cup finely ground sugar
- 1/2 package cream cheese room temperature
- 1/2 tsp coconut extract
In a blender, add powdered sugar, ground almonds, and the 1/4 cup ground pistachios. Blend for several minutes until fine powder. Sift into a bowl discarding leftover chunks.
In a bowl, beat egg whites until frothy. Add the fine sugar a little at a time until blended. Beat on medium high until a stiff peak forms. Add desired amount of food coloring and fold into egg whites. Add the ground almond mixture 1/3 at a time, and fold into whites until incorporated.
Add mixture into a piping bag and pipe into circles onto two cookie sheets with parchment paper. Bang the sheets onto the table a couple times to let the air bubbles out. Sprinkle half of the chopped pistachios over half of the macarons. Let sit for 20 minutes.
Preheat oven to 300. Bake macarons for 10-15. The macarons will rise and form a foot, the tops will also be matte.
Prepare the filling by mixing the cream cheese, coconut extract, food coloring, and the rest of the chopped pistachios. Once the macarons are cool, place mixture between a top and bottom, like a sandwich.
You can eat them right away, but the best way to do it is store them in a container in the fridge and let them rest for 24 hours. The texture of the macarons will change from crispy to soft. Take them out an hour before serving, to bring back to room temp.
As you can see, I wasn’t paying attention, and I sprinkled chopped pistachios on all the macarons. Oh well!