Not magazine cover beautiful…but delicious.

I don;t think I am done with these yet…I think that I still plan on working with them and seeing if I can come up with the dream recipe.  Taste-wise these were close it was the texture that was off.

Don’t blend the pistachios too much, the oil will cause them to turn into pistachio butter rather than pistachio meal.

The batter is an amazing meon green but the cookies seem to get an edible color by the time they are cooked

Pistachio Macarons

• 1-3/4 cup confectioner’s sugar
• grated peel from one lemon
• juice from one lemon
  
• 1 cup pistachios
• 3 large egg whites
• Pinch of salt
• 1/4 cup granulated sugar
• 3 oz white chocolate melted

Grind the confectioner’s and the pistachios up together in the blender until it is a fine powder.  Set aside.

Beat egg whites and salt until frothy, slowly add sugar until medium peaks form.  Slowly add lemon peel and juice, keep beating.  Egg whites should have medium stiff peaks when the beater is lifted.

Fold the pistachio and confectioners mixture into the egg whites.  Try to keep the egg whites from losing volume.

Pipe in small circles on a parchment lined baking sheet.  Allow to stand for 15 minutes.

Bake at 325 for 15 minutes or until dry looking and done.  Cool.

FIll with lemon curd and drizzle with white chocolate

Makes 12.

image:marye audet (c) 2009

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