Pistachio Macarons

Total Time:
1 hr 35 min
1 hr 15 min
20 min

about 15 sandwich cookies

  • 1 cup confectioners' sugar
  • 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
  • 2 to 3 drops green food coloring (optional)
  • Edible glitter, for dusting (optional)
  • Seedless raspberry preserves, for filling
  • 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 macaroons 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 macaroons with edible glitter. Sandwich with preserves.

  • Photograph by Johnny Miller

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