Pistachio Rosewater Macarons

Ingredients

• 1 cup cup almond flour
• 1/3 cup cup shelled pistachios, finely ground
• 1 3/4 cups cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 teaspoon teaspoon cream of tartar
• 1/3 cup cup granulated sugar
• 1/2 teaspoon teaspoon rosewater
• 2 drops green food coloring
• 1/2 cup cup unsalted butter, softened
• 1 1/2 cups cups powdered sugar, for filling
• 1 teaspoon teaspoon rosewater, for filling
• 1 tablespoon tablespoon heavy cream
• 2 tablespoons tablespoons pistachios, finely chopped, for garnish

Method

1. 1

   Pulse the almond flour, ground pistachios, and 1 3/4 cups powdered sugar in a food processor until finely combined, then sift into a bowl and discard any coarse bits.

2. 2

   In a stand mixer, whip the egg whites and cream of tartar on medium speed until foamy, about 1 minute.

   1:00 · Whip egg whites until foamy
3. 3

   Increase speed to medium-high and gradually add the granulated sugar, beating until stiff, glossy peaks form, about 4 minutes.

   4:00 · Beat to stiff peaks
4. 4

   Beat in the rosewater and food coloring until evenly tinted pale green.

5. 5

   Fold the almond-pistachio mixture into the meringue in three additions, using a spatula to deflate the batter gently until it flows in thick ribbons off the spatula (macaronage).

6. 6

   Transfer the batter to a piping bag fitted with a round tip and pipe 1 1/2-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.

7. 7

   Tap the baking sheets firmly on the counter several times to release air bubbles, then let the piped shells rest at room temperature until they form a dry, matte skin that doesn't stick to a light touch.

8. 8

   Preheat the oven to 300°F (150°C).

9. 9

   Bake the macaron shells one sheet at a time until they rise on small feet and are set but not browned, 16 to 18 minutes.

   16:00 · Bake macaron shells
10. 10

    Cool the shells completely on the baking sheets before peeling them off the parchment, about 20 minutes.

    20:00 · Cool shells
11. 11

    For the filling, beat the softened butter in a bowl until creamy, about 1 minute.

    1:00 · Beat butter
12. 12

    Add the 1 1/2 cups powdered sugar, rosewater, and heavy cream, and beat on medium speed until light and fluffy, about 2 minutes.

    2:00 · Beat filling
13. 13

    Pipe or spread the rosewater buttercream onto the flat side of half the shells, then sandwich with the remaining shells.

14. 14

    Sprinkle the edges of the filling with chopped pistachios, then refrigerate the macarons in an airtight container overnight to mature in flavor and texture.