Pistachio Italian Macarons

• Almond Flour
• Powdered Sugar
• Egg Whites
• Sugar
• Water
• Vanilla
• Pistachio 
• Unsalted Butter
• Salt

How do we put together the Pistachio Italian Macarons?

1. Preheat the oven to 300° and get two sheet pans and put either Silicone mats or parchment paper on them.
2. Take the raw unsalted pistachios and blend them into a powder pour them into a sieve over a bowl and Filter the powder through you might have some remnants that won’t go through and thats ok you can throw those away.
3. In that same bowl sieve through Powdered sugar and the almond flour. 
4. Then take half 50 grams of your egg whites and mix it into the powders until it makes a paste. If you want a deeper green color or any other color now is the time to mix in a gel food color. Cover and set aside.
5. Now take the other 50 grams of the egg whites and put in your stand mixer bowl with the whisk attachment. Then take a small pot and put in the water and sugar. Place of stove and put on high heat until it reaches 100° Celsius then turn on the stand mixer until the egg whites become foamy then turn it off. Then wait till the sugar water mixture reaches 115° Celsius. Quickly Turn the stand mixer onto a medium speed, then slowly pour in the sugar water. Once it’s all in turn it up to a high speed and whip until a bird beaks stage.
6. Now take the paste you set aside and fold in half of the egg white meringue until no white streaks remain. Then take the rest of the meringue and fold it in until a lava like consistency. Be careful to not over mix!
7. Scrape the mixture into a piping bag and pipe into 1 inch circles 1 inch apart on the baking sheet. Tap the sheets on the table to get out air bubbles, and let them sit and form a skin for 30 minutes.
8. Then place in the oven, but place a wooden spoon in the oven door to let out steam. Bake for 7 minutes then rotate the pan, and let bake for another 7 minutes. Take them out and let cool completely until you attempt to remove from the pan.
9. Now for the frosting. Start by Measuring out your egg whites and sugar into a metal bowl and put over a double boiler and put on medium high heat. whisk the mixture until 160° Fahrenheit. Rub some of the mixture between your fingers to check that the sugar has dissolved. Transfer the mixture into a stand mixer with a whisk attachment, and beat until glossy and thick. 
10. Wait until your bowl is cool, and then switch to a paddle attachment. Turn the stand mixer on to a medium speed and add in the room temperature butter cubed one at a time. Let that mix until a frosting like texture forms.
11. Then add in your vanilla and blended pistachios. Then transfer your frosting into a piping bag and sandwich the frosting and macaron shells together, and there you go! Delicious and beautiful macarons!

These are beautiful and so good I hope you give this recipe a try if you do share a picture and tag us @keatseats!

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Pistachio Italian Macarons

Yield: 30

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours 30 minutes

Pistachio Italian Macarons are the perfect sweet, salty, and nutty combo. 

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Ingredients

Macaron Shells

• 20 Grams Blended Pistachios
• 120 Grams Almond Flour
• 140 Grams Powdered Sugar
• 100 Grams Egg Whites
• 100 Grams Granulated Sugar
• 40 Grams Water
• 1 tsp. Vanilla

Pistachio Swiss Meringue Buttercream

• 43 Grams Egg Whites
• 100 Grams Granulated Sugar
• 170 Grams Unsalted Butter (1 and 1/4 sticks of butter)
• 1 tsp Vanilla
• 50 Grams Blended Pistachio

Instructions

Macaron Shells

1. Preheat oven to 300° and Prep Baking trays with silicone mat or parchment paper
2. Measure out pistachio powder, almond flour, and powdered sugar
3. Then mix 50 grams of the egg whites into the powders to make a paste, add gel food coloring now if desired, and cover and set aside
4. Place other 50 grams of egg whites into stand mixer with whisk attachment and turn it on until egg whites become foamy then turn it off
5. Measure out sugar and water in a small pot and put over high heat let it get to 115° Celsius  and slowly pour into stand mixer bowl with it on a medium speed
6. Once its all in turn it up to a high speed until glossy and a birds beak forms 
7. Take Paste and fold in half of meringue until no white streaks remain then fold in the rest until a lava like texture forms.
8. Transfer into a piping bag and pipe onto baking sheets 1 inch and 1 inch apart
9. Let them sit to form a skin for 30 minutes
10. Put them in the oven for 7 minutes then flip and bake for another 7 minutes (be sure to put a wooden spoon in the oven door to let steam escape)
11. Take them out and let cool completely 

Pistachio Swiss Meringue Buttercream

1. Have a stand mixer with whisk attachment ready 
2. Measure out Egg whites and sugar into a metal bowl and put over a double boiler on medium high heat
3. Whisk over heat until 160° Fahrenheit 
4. Transfer into stand mixer and let beat until glossy meringue forms
5. Then change the attachment to the paddle and slowly one cube at a time add in room temperature unsalted butter
6. Let whip until a frosting like texture forms
7. Then add in vanilla and blended pistachios 
8. Put Macarons together and enjoy!

Recommended Products

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• 
  Silicone Macaron Baking Mat
• 
  Escali Kitchen Food Scale

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 19mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 2g