French Almond and Pistachio Macaroons

In food processor, pulse icing sugar with almonds until fine. Sift through fine sieve into bowl; set aside.

In large bowl, beat egg whites until foamy; beat in granulated sugar and meringue powder until soft peaks form. Tint green. Fold in almond mixture, one-third at a time.

Using piping bag fitted with 1/4-inch (5 mm) plain tip (or plastic bag with 1 corner snipped off), pipe meringue into 1-inch (2.5 cm) rounds, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Let stand for 15 minutes.

Bake in 325°F (160°C) oven until puffed, smooth on tops and cracked around bottoms, 12 to 14 minutes. Let cool on pans on racks.

Pistachio Filling: In food processor, pulse sugar, pistachios and cardamom until fine; add butter. Pulse to form paste. Tint green.

Spread 1/2 tsp (2 mL) filling onto bottoms of half of the macaroons. Sandwich with remaining macaroons, bottom side down.

Additional information : Variation
Caramel Macaroons

Tint macaroons with light brown food colouring instead of green.

Caramel Filling: Replace pistachio filling with 1/2 cup (125 mL) dulce de leche (or 16 caramel candy cubes, melted with 1/4 tsp/1 mL vanilla).

Source : Canadian Living Holiday Cookbook: Fall 2010