Pistachio Macaroons
Pistachio Macaroons
Ingredients
For the Pistachio Macaroons
- 2 egg whites, from large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup almond flour, finely ground
- 1/2 cup pistachios, shelled, finely ground
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 drop green gel food coloring, optional
Instructions
- 1
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the finely ground pistachios, almond flour, powdered sugar, and salt. Set aside.
⏱️ 5 min
- 3
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, beating until soft peaks form. Add the vanilla extract and green gel food coloring (if using), and beat for another 30 seconds to combine.
⏱️ 7 min
- 4
Gently fold the dry pistachio mixture into the egg white mixture until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Using a small cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheet, shaping them into small mounds or balls. Leave about 1 inch between macaroons.
⏱️ 5 min
- 6
Bake for 15-18 minutes, or until the macaroons are lightly golden brown and set. They should feel firm to the touch.
⏱️ 18 min•🌡️ 325
- 7
Remove from oven and let cool completely on the baking sheet before transferring to a wire rack. This helps them firm up and prevents breaking.
⏱️ 15 min
- 8
Store the cooled pistachio macaroons in an airtight container at room temperature for up to 3-4 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Macaroons
Ingredients
For the Pistachio Macaroons
- 2 egg whites, from large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup almond flour, finely ground
- 1/2 cup pistachios, shelled, finely ground
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 drop green gel food coloring, optional
Instructions
- 1
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the finely ground pistachios, almond flour, powdered sugar, and salt. Set aside.
⏱️ 5 min - 3
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, beating until soft peaks form. Add the vanilla extract and green gel food coloring (if using), and beat for another 30 seconds to combine.
⏱️ 7 min - 4
Gently fold the dry pistachio mixture into the egg white mixture until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Using a small cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheet, shaping them into small mounds or balls. Leave about 1 inch between macaroons.
⏱️ 5 min - 6
Bake for 15-18 minutes, or until the macaroons are lightly golden brown and set. They should feel firm to the touch.
⏱️ 18 min•🌡️ 325 - 7
Remove from oven and let cool completely on the baking sheet before transferring to a wire rack. This helps them firm up and prevents breaking.
⏱️ 15 min - 8
Store the cooled pistachio macaroons in an airtight container at room temperature for up to 3-4 days.
⏱️ 1 min