• 90 gr egg whites (preferably aged overnight in the fridge or on your counter top if the kitchen is relatively cool)
  • 30 gr granulated sugar
  • 200 gr powdered sugar
  • 55 gr almonds
  • 55 gr raw pistachios
  • powdered green food coloring

 

So since I went to Paris last fall I’ve been dying to make some of those beautiful macaroons from my header image. They were everywhere in Paris and in every color and flavor. I’ve known for a while that I’m not the best at baking but I’ve been working on becoming better at it. I’m not great because I’m not a super-detailed oriented person. Where in cooking you can eye-up your measurements, in baking you cannot.

So on the list of macaroons to make were Creme Brulee Pistachio Macaroons and Powdered Strawberry and Vanilla Bean Macaroons. These both seemed a bit tasky so I started by making the brulee filling and powdered strawberries the night before. The brulee didn’t seem to be setting very well but I figured it would firm up overnight like pudding…and it did, kind of. Then I dried out the strawberries in the oven. They weren’t getting very dry, they were just turning brown and burning. Ugh. Frustrating! Scrap the strawberries, I’ll figure it out tomorrow.

So Friday hit and I decided to start with the pistachio macaroons.

So here we go….I started by whipping up the egg whites in my trusty KitchenAid and then slowly adding the sugar to form the meringue.

In the mean time, you combine the powdered sugar, almonds and pistachios and blend them to a dust. This is where I got nervous. Folding the powder into the meringue and trying not to over fold. AHH….ok I’m really nervous that I’m going to screw this up but the consistency seemed good. About 50 strokes later, it was time to empty the batter into my bag to pipe out the little rounds…little did I realize how easily the batter would spread (think pancake batter). It took a few tries but I think I got the hang of it. Then you let them sit for 30 minutes to allow the shell to harden slightly. Bake at 280º for 15-20 minutes. Cool.

Things seemed to be going well until I took the brulee out of the fridge only to realize it wasn’t as firm as I believe it should have been. Ah well, better luck next time, right? I took 1 cookie, added a dollop of the brulee and then topped with a second cookie. These things seemed delicate so I made sure not to crunch them.

And now for a little food styling with my beautiful macaroons and the espresso cup, courtesty of Starbucks in Paris. (Please don’t tell them I took this.)

You’ll notice I didn’t even make it to the strawberry ones! Maybe next time.

Pistachio

CookiesMeringueIngredients