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Pistachio and Rosewater French Macarons

2023-02-20 - Written by: Emma Bouchard

dessert French patisserie

Pistachio and Rosewater French Macarons

A delicate and fragrant twist on traditional French macarons, infused with the flavors of pistachio and rosewater.

Pistachio and Rosewater French Macarons

Introduction

Pistachio and rosewater are a match made in heaven. This recipe brings together the delicate flavor of rosewater and the nutty taste of pistachio to create a truly unique and delicious dessert.

Ingredients

For the shells:

  • 1 1/2 cups almond flour
  • 1 1/2 cups confectioners' sugar
  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon rosewater
  • 1/4 teaspoon pistachio extract

For the buttercream:

  • 1 cup unsalted butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons pistachio paste
  • 1 tablespoon rosewater

Instructions

Make the shells:

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, sift together almond flour and confectioners' sugar.
  3. In a large bowl, whip egg whites until stiff peaks form.
  4. Gradually add granulated sugar to the egg whites and continue whipping until stiff and glossy.
  5. Add salt, rosewater, and pistachio extract to the egg mixture and mix well.
  6. Sift the almond flour mixture over the egg mixture and gently fold until no streaks of egg remain.
  7. Transfer the batter to a piping bag fitted with a round tip.
  8. Pipe small, round circles onto the prepared baking sheet.
  9. Tap the baking sheet gently on the counter to remove any air bubbles.
  10. Allow the macarons to sit at room temperature for 30 minutes to an hour before baking.
  11. Bake for 15-20 minutes or until firm to the touch and lightly golden around the edges.

Make the buttercream:

  1. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
  2. Gradually add confectioners' sugar, beating well after each addition.
  3. Add pistachio paste and rosewater to the butter mixture and mix well.

Assembly

  1. Allow the macaron shells to cool completely on a wire rack.
  2. Spread a small amount of buttercream onto one half of a shell.
  3. Sandwich with another shell, pressing gently to adhere.
  4. Repeat with remaining shells and buttercream.

Notes

These delicate French macarons are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving.

Note: The above recipe is a combination of #14 (Crepes Suzette) and #93 (Pistachio cake).