Pistachio Macaroon
Yield
2 pounds 10 ounces
Ingredients
9 oz. Egg whites
½ oz. Dried egg whites
7½ oz. Granulated sugar
15 oz. Powdered sugar
5 oz. Pistachio meal
5 oz. Blanched almond meal
1 g Green food coloring, powder
Instructions
Mix the powdered sugar, pistachio and almond meal, and food coloring powder together; then sift two times to remove the lumps. Make a meringue with the egg whites, dried egg whites, and granulated sugar. Combine the sugar-pistachio mixture and the meringue. Pipe on a sheet pan with parchment paper or a Silpat. Bake at 350° F for 9 to 11 minutes (depending on the size of the macaroon) Fill with a pistachio ganache, made with equal parts sweet pistachio paste and manufacturing cream.
Note: You can replace all the almond meal with pistachio powder/meal.
