For the macaron batter

1 Lb 4 Oz American Almond Blanched Almond Flour 
1 Lb 4 Oz Powdered Sugar (10 X) 
3 1/2 Oz Egg whites (A)  
Paste food coloring, optional as needed

For the italian meringue

10 Oz Granulated sugar 
2 Fl Oz Water  
3 1/2 Oz Egg whites (B)  

For the pistachio filling

1 Lb 12 Oz American Almond Almond Paste
1 1/2 Oz American Almond Pistachio Paste  
8 Oz Unsalted Butter  
Simple Syrup, as needed


To make the Macaron Batter: Sift together the American Almond Blanched Almond Flour and the powdered sugar two times through a drum sieve. Add the egg whites (A) to the almond flour mixture stirring to form a paste. Add paste coloring as desired if using.

Prepare the Italian Meringue: Combine the sugar and water. Cook until the syrup reaches 248°F (120°C).

While the syrup cooks, place the egg whites (B) into a mixer fitted with the whip. With the machine running on medium speed, add the syrup to the whipping egg whites in a slow steady stream.  Increase the speed and whip the egg whites until cooled to 118°F (48°C).

Fold half of the Italian meringue into the almond paste until the mixture is smooth.  Fold in the remaining Italian meringue until the batter has developed a shine and is smooth and flows easily from the spatula.

Fill a pastry bag fitted with a plain tip with the batter.  Pipe 1-inch circles of the batter spaced 1 inch apart onto parchment-lined sheet pans. Let the piped macarons sit for 10 minutes until the surfaces level.

Double pan the piped macarons in order to prevent too much bottom heat from cracking them during baking. Bake at 375°F to 380°F for 12 to 14 minutes. Cool.

To make the Pistachio Filling: Blend the American Almond Almond Paste and Pistachio Paste in the bowl of a mixer fitted with the paddle attachment.  Mix gradually to break up the almond paste.  Gradually all the butter mixing until smooth.  Thin the filling to the proper consistency for piping with simple syrup as needed.

Fill the cooled macarons with the Pistachio Filling. Refrigerate the sandwich macaron overnight so that any humidity in the filling is absorbed into the cookie. Sell immediately or store in the freezer and use as needed.



Formulation courtesy American Almond