Pistachio Macarons

Pistachio Macarons

Pistachio lovers unite!

This cookie is for you. A variation on the traditional macaron. This one not only has almonds in the dough, but pistachios as well. It’s a single macaron, not two macarons with filling in between. The cookie is gluten and wheat free, so suited for lots of people. Pistachio macarons are for the true Pistachio lover.

Pistachio Macaron
Pistachio Macaron

Pistachios aren’t safe in our house, if we have them there are 2 men that will eat them all. So I have to specifically say that they’re for a recipe, and then they’ll leave them alone. We tested this recipe to see if it was suited for selling, and it is. So if you want to buy this cookie, you can do that here. The recipe comes from the cookbook “500 koekjes” from Philippa Vanstone. So many great cookie recipes in this one.

Another pistachio cookie, which we loved is the Salted Pistachio Pudding Cookie. Also a cookie that I sell in the shop, an overview of all the cookies I sell and how I send them is in this blog. Still searching for another cookie recipe, try out chocolate Easter nests. When looking for a healthy, but simple breakfast with nuts in it: Breakfast Mug Cake.

Review

The cookie is delicious. I had to make some changes to the recipe. It said 175°C, my oven doesn’t have that grade, so I chose 180°C. I didn’t have rice paper, so I used baking paper. You had to pipe the macarons, but the dough is too thick to pipe. So I just scooped them. The recipe said 8 to 10 minutes in the oven, but 16 minutes was needed.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you’re sharing pics of it on your socials.

Pistachio Macarons

Allergies: nuts, egg

Pistachio Macarons
Pistachio Macarons

Ingredients

58 grams almond flour

58 grams finely ground pistachios

250 grams fine sugar

1 tablespoon finely ground rice

2 egg whites

16 pistachios peeled

Instructions

Mix almond flour, ground pistachios, fine sugar, ground rice and egg whites.

Scoop heeps of it on baking paper, making them about 1 centimeter in diameter. Place one pistachio in the middle of each cookie. Bake in a preheated 180°C/335°F oven for 16 minutes. Let cool down on the baking paper.

Notes:

  • Recipe source “500 koekjes” from Philippa Vanstone.
  • Enough for roughly 16 cookies.
  • Use baking paper, not a reusable baking sheet. The latter won’t work with these cookies.
  • For the ground rice, I used basmati rice.
Ingredients needed for the cookies
Ingredients
The ingredients before mixing in a blue bowl
The ingredients before mixing
The macaron dough in a blue bowl
The macaron dough
Macaron dough scooped on a baking sheet
Macaron dough scooped on a baking sheet
Macaron dough scooped on a baking sheet with a pistachio on top
Macaron dough scooped on a baking sheet with a pistachio on top
Just baked Pistachio Macarons, cooling down on the baking sheet
Just baked Pistachio Macarons
Pistachio Macarons
Pistachio Macarons

Want to know more about Split Pea Soup, check out this blog!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.