Pistachio Macarons

What you’ll need

Let’s do this

1. 1

   Set up the trays

   Line two flat baking sheets with parchment. Use a template to mark 48 circles about 1¼ inches (3 cm) wide, leaving 1 inch (2.5 cm) between them; turn the paper over so the markings cannot touch the food. Fit a piping bag with a ½-inch (1 cm) round tip.

2. 2

   Sift the dry ingredients

   Sift the almond flour and 125 g powdered sugar together. Discard any coarse pieces and replace them with the same weight of fine almond flour. A smooth, fine mixture helps the shells look even.

3. 3

   Whip the meringue

   In a clean, grease-free bowl, beat the egg whites and cream of tartar until foamy. Add the granulated sugar gradually, then beat until glossy peaks hold their shape with a small bend at the tip. Add the optional gel color during the final few turns; do not use liquid coloring.

4. 4

   Fold to a flowing ribbon

   Fold the almond mixture into the meringue in two additions. Continue folding while gently pressing a little batter against the bowl to release excess air. Stop when batter falls from the spatula in a continuous ribbon and its trail blends back into the bowl in about 15–20 seconds. Thick clumps need more folding; a watery batter has gone too far.

5. 5

   Pipe and dry

   Pipe the circles, keeping the bag upright. Tap each tray firmly on a folded towel and pop visible bubbles with a toothpick. Leave uncovered for about 30–60 minutes, until the surfaces feel dry and a light touch leaves no batter on your finger. Humid weather can require longer. Remove any separate paper template before baking.

6. 6

   Bake one tray at a time

   Heat a conventional oven to 300°F (150°C). Bake on the middle rack for 18–20 minutes, until the tops are set and do not slide when gently nudged. Bake the second tray separately. Let the shells cool completely on their trays for about 30 minutes, then peel the parchment away from the bottoms.

7. 7

   Mix the filling

   Beat the butter until smooth, then gradually add the powdered sugar. Beat in the pistachio paste, vanilla and salt. Add milk a teaspoon at a time only if needed to make the filling pipeable; it should hold a mound.

8. 8

   Sandwich and mature

   Match shells by size. Pipe about a teaspoon of filling onto the flat side of half the shells, then top gently with their partners. Refrigerate in an airtight container for 24 hours; this overnight rest is included in the timing. Let a few macarons soften for 20–30 minutes before serving, and add an optional light dusting of powdered sugar at the table.