Things You'll Need:
2 sheet pans
Measuring cups and spoons
Stand mixer with whisk and paddle attachments
No. 4 round tip
1 ½ cups whole pistachios, unsalted
3 2/3 cups powdered sugar
¼ teaspoon. salt
1 tablespoon. plus 1 teaspoon. granulated sugar
3 egg whites
⅛ teaspoon. cream of tartar
6 drops of green food coloring
½ cup butter, unsalted
1 teaspoon. milk
Preheat the oven to 300 degrees Fahrenheit. Line
two sheet pans with parchment paper.
Grind 1 cup pistachios, 2 cups powdered sugar and
⅛ teaspoon. of salt in the food processor until the
nuts are ground fine as dust. Sift the mixture
with a flour sifter.
Pulverize the granulated sugar in a coffee grinder
until it becomes like powder. Set aside.
Prepare a French meringue by whisking the egg
whites and ⅛ teaspoon. of cream of tartar in a stand
mixer until they're frothy. Add the pulverized
sugar and 3 drops of green food coloring. Continue
whipping the meringue until it is very stiff.
Using a rubber spatula, fold the nut mixture into
the meringue until they're fully combined. Do not
overmix the batter or it will become runny.
Pipe the meringue into 1-inch rounds with a No. 4
round tip inserted into a piping bag. Hold the
piping bag vertical without moving it while
squeezing the batter into even circles. Fill both
sheet pans with cookies.
Let the piped macaroons rest for 30 minutes before
baking. The batter will form skin that will
prevent the surface of the cookies from cracking
while they're in the oven.
Bake the macaroons for 15 to 20 minutes, or until
the surface is hard. Do not let the cookies turn
golden--this is a sign that they are overdone. Let
them cool completely on the sheet pans.
Prepare the Filling
Grind the remaining ½ cup of pistachios very
finely in a coffee grinder or food processor.
Mix the ground pistachios, 1 2/3 cups of powdered
sugar, ½ cup of butter, ⅛ teaspoon. of salt and 1
teaspoon. of milk together in the stand mixer fitted
with the paddle attachment. Scrape down the sides
of the bowl with a rubber spatula.
Add the remaining 3 drops of green food coloring
to the butter cream. Whip until it's light and
Assemble the Macaroons
Scoop the butter cream into the pastry bag fitted
with a No. 4 round tip.
Pipe a small amount of frosting onto the flat side
of one macaroon and gently sandwich it with
Refrigerate the cookies 24 to 36 hours before
serving. The recipe makes 20 to 25 small cookies.