With all the sugar it requires, this really isn't paleo. But it is gluten-free and it is delicious! I don't think you can ever make macaron without sugar because it is the sugar that gives it its texture. So good. I love it. My boyfriend and I finished it over the weekend :( I crave for it every week but I can't make it every week or we will become so fat!
Ingredients:
Pistachio Mixture
2/3 cup pistachio nuts
1 cup icing sugar
1 egg white
small pinch of salt
Meringue
1 egg white
1 cup icing sugar
25g water
green food colouring (optional. I didn't use any)
- Bake pistachios in a preheated oven at 150C for 3 minutes.
- Grind warm pistachios with icing sugar in food processor
- Mix pistachio mix with 1 egg white and salt. Set aside.
- Beat egg white until medium peaks.
- Cook sugar and water until it starts bubbling or 118C, pour it into egg whites with beaters running on low speed.
- Beat meringue until stiff and glossy on high speed
- Stir 1/3 of meringue into pistachio mix.
- Pour pistachio mix into meringue and fold until batter is able to fall without trace after a count to 10.
- Place batter into a piping bag. Pipe dollops of batter onto a lined baking tray.
- Bake at 150C for 14 minutes or until golden.
- Remove from tray with paper and let it rest on a rack to cool down.
- Peel macarons off and pair them with similar sizes. Keep air tight until time to fill.
- Pipe a blob of filling onto one macaron and top with another piece.
- Serve immediately or keep chilled.
Note: I mixed cream cheese, butter and icing sugar for the filling.
these look so good! you can come over and make some for me!
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