French Almond and Pistachio Macarons French Almond and Pistachio Macarons

Author: Canadian Living

  • Portion size 30 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010


Pistachio Filling:


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.

Nutritional facts Per cookie: about

  • Sodium 4 mg
  • Protein 1 g
  • Calories 54.0
  • Total fat 2 g
  • Potassium 29 mg
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g


  • Iron 1.0
  • Calcium 1.0
  • Vitamin A 1.0
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French Almond and Pistachio Macarons