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Ingredients
Macarons with Pistachios
- For the macarons
- 120 grams Walnut (unsalted pistachios)
- 2 egg whites
- 1 tsp lemon juice
- 150 grams powdered sugar
- Food coloring (green)
- For the cream filling
- 150 grams butter
- 60 grams powdered sugar
- 120 grams cream cheese
- 1 Tbsp Matcha
Preheat the oven to 150°C (approximately 300°F). Line two baking sheets with parchment paper.
For the macarons, grind the pistachios in a blender very finely and set aside 3 tablespoons. Whip the egg whites with the lemon juice until stiff while gradually sprinkling in the powdered sugar. Beat until stiff and glossy, then gently fold in the pistachios and tint with a few drops of green food coloring. Pour batter into a piping bag with large round spout. Portion onto the baking sheet uniformly and bake until crispy on the outside and still soft on inside, 10-12 minutes. Remove from oven, remove from the baking sheet and allow to cool.
For the cream filling, beat the butter with the powdered sugar until fluffy and gradually stir in the cream cheese and the Matcha. Place the mixture in a piping bag with a star tip and pipe onto the flat side of half of the cookies. Cover each with another cookie, press lightly and serve.
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 7.8 g | (8 %) | ||
| Fat | 48.32 g | (42 %) | ||
| Carbohydrates | 47.24 g | (31 %) | ||
| Sugar added | 41.5 g | (166 %) | ||
| Roughage | 1.71 g | (6 %) |