Pistachio Macarons

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Pistachio Macarons
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
92
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie92 cal.(4 %)
Protein1 g(1 %)
Fat7 g(6 %)
Carbohydrates7 g(5 %)
Sugar added6 g(24 %)
Roughage0.4 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate3 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium48 mg(1 %)
Calcium9 mg(1 %)
Magnesium7 mg(2 %)
Iron0.3 mg(2 %)
Iodine1 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids3.2 g
Uric acid0 mg
Cholesterol12 mg

Ingredients

for
35
For the macarons
140 grams shelled, unsalted Pistachio
2 egg whites
1 tsp lemon juice
150 grams powdered sugar
1 Tbsp Matcha
For the cream
150 grams butter
60 grams powdered sugar
120 grams cream cheese
How healthy are the main ingredients?
Pistachiocream cheeseMatcha

Preparation steps

1.

Preheat the oven to 120°C (approximately 250°F) convection. Line a baking sheet with parchment paper.

2.

Finely grind the pistachios in a blender and set aside 3 tablespoons. Beat the egg whites with the lemon juice until stiff and gradually sprinkle in the powdered sugar. Beat until the mixture is glossy, then carefully fold in the pistachios and Matcha. Spoon the batter into a piping bag fitted with large round tip. Pipe even meringue polka dots and bake about 10 minutes in the oven, until crispy on the outside but still soft on the inside. Remove from the oven, remove from baking pan and let cool. For the filling, beat the butter with the powdered sugar until fluffy and gradually stir in the cream cheese and the remaining finely ground pistachio. Spoon the mixture into a piping bag fitted with a small star tip and cover the flat side of half the macarons. Place the flat side of the other half of the macarons on the cream, press lightly and serve.

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