Pistachio Macarons

For the pistachio macarons, grind the pistachios. Then grind the ground pistachios and almonds together in a blender until very fine and pass through a hair sieve. It may be necessary to sieve twice to make a very fine powder.

Measure the egg whites exactly and beat briefly until foamy. Add the granulated sugar and continue to beat until stiff.

Once the mixture is nice and shiny and peaks are forming, add the green food coloring and continue beating.

Fold the almond-dusted sugar mixture into the meringue mixture in three parts with a whisk.

Place the almond meringue in a piping bag fitted with an 8 mm hole nozzle and pipe small circles at intervals onto a flat baking sheet lined with baking paper.

Then let the macarons rest on the baking sheet for about 30 minutes at room temperature so that the surface can dry slightly.

Then bake the macarons in a preheated oven at 130 °C (top/bottom heat) for between 20 and 25 minutes on the lower rack.

You can tell if the macarons are ready by the so-called “feet”. The baking time may vary slightly depending on the oven.

Before filling, let the baked macarons cool completely on the tray.

For the filling, cream soft butter with powdered sugar and the pulp of the vanilla bean. Stir in well chopped marzipan and well strained orange marmalade (without fruit pieces).

Pour the orange marzipan buttercream into a piping bag with a hole nozzle and pipe it on one half of each macaron.

Cover with the other empty macaron half, turning both halves slightly inside each other so that the buttercream spreads evenly!

Store the pistachio macarons sealed in the refrigerator until ready to eat.

Preparation Tip:

Pistachio macarons can be frozen very well. Dyed with different food colors they look pretty colorful. Sugar decorations or chopped nuts also look especially pretty.

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