In honor of Macaron Day NYC, I took a vote to see what macaron flavor M&L’s fans love the most.  The choices were limited to five classics, and pistachio won hands down.  This recipe uses pistachio flour (sifted ground pistachios), and truth be told it took a couple tests to get the mix right – you can’t substitute the pistachio for almond flour completely, but I found that a 1-to-2 ratio works best.  If you’re having trouble locating pistachio flour (or any special pantry ingredient at all), try Kalustyan’s either online or in the Murray Hill store. 

Difficulty: 

Prep Time: 1 hour 30 minutes

Cooking Time:  15 minutes

Pistachio Macarons

150g (1 1/3 c.)  Almond Flour

75g (2/3 c) Pistachio Flour, sifted

350g (3 c.)  Confectioners Sugar

4 Large  Egg Whites

1-2 drops Pistachio extract

Green Food Coloring

200g (1 c.) Sugar

70g (1/3 c.)Water

3 Large  Egg Whites

1 pinch  Salt

•Preheat oven to 285°F

•Combine flour and confectioner’s sugar in a med-large mixing bowl and whisk.

•Add 4 whites, extract, food coloring (remember the will turn out about 2x lighter than the color of the batter) and whisk together into a thick batter.

oKeep a candy thermometer inside to monitor temperature.

oSoft peaks means when you stop the mixer and lift up the whisk, the whites take form, but do not hold firm.

•When sugar syrup reaches 240°F, stream into egg whites and turn up mixer to med-high for 10 seconds then turn off and remove bowl.

•Transfer to a piping bag fitted with a 5mm round pastry tip.   Make small dots in the corners to stick the paper to the tray. 

•Hold the tip straight, ½” above the parchment paper and gently squeeze batter out into 1 ½ - 2” wide discs, finishing with a circular swoosh so no point is left.

•Add trays to the oven, two at a time, for 6 minutes then turn and rotate trays in oven so they cook evenly.  Bake 6 more minutes on the other side.

Pistachio Honey Buttercream

50g (1/4 c.)  Sugar

90g (1/4 c.) Creamy Honey

2 Large Egg Whites

6 oz. (175g) Butter, room temperature

2 drops Pistachio extract

Green Food Coloring

•Whisk Sugar, Honey and Whites in the bowl of electric mixer over a pot of simmering water and whisk until mixture becomes hot to the touch.

•Transfer to mixer and whisk on med speed 2-3 minutes until it thickens & cools enough not to melt butter. 

•Switch to the paddle attachment, add extract and coloring, and begin incorporating butter 1 Tbsp. at a time.

•Once all butter is incorporated, increase mixer speed to med-high (7) until buttercream firms up.