| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 1 hr 15 min |
| Cook: | 20 min |
| Yield: | about 15 sandwich cookies |
Ingredients
- 1 cup confectioners’ sugar (see Cook’s Note)
- 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)
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 236 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 65 mg |
Reviews
Ooookay
Mine did not raise much. After Fine-mesh it turns out to be 1 1/3 cup of pistachios and confectioners sugar. I used 75% of frothy since the first try it was running. I skipped Ground Cardamom, since the first try it was too strong. I’ll try again, maybe I should let it be more than 15 minutes (release air bubbles) before getting it into the pastry bag.
Thanks!
These cookies are Macarons, not Macaroons!