Pistachio Macaroon


Pistachio Macaroon

Yield:  2 pounds 10 ounces


9 oz. Egg whites

½ oz. Dried egg whites

7½ oz. Granulated sugar

15 oz. Powdered sugar

5 oz. Pistachio meal

5 oz. Blanched almond meal

1 g Green food coloring, powder


Mix the powdered sugar, pistachio and almond meal, and food coloring powder together; then sift two times to remove the lumps. Make a meringue with the egg whites, dried egg whites, and granulated sugar. Combine the sugar-pistachio mixture and the meringue. Pipe on a sheet pan with parchment paper or a Silpat. Bake at 350° F for 9 to 11 minutes (depending on the size of the macaroon) Fill with a pistachio ganache, made with equal parts sweet pistachio paste and manufacturing cream.

Note: You can replace all the almond meal with pistachio powder/meal.

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