Pistachio Macarons…Addicting

I haven’t had a genuine French macaron since I was in Paris at 16 years old.  What do I remember?  Vivid pinks, browns, and greens adorning these delicate sandwich cookies.  Crisp outside, chewy center…mmmmmm.  At the time, I didn’t know they were called macarons, I just thought they were these amazing cookies.

In college I found a recipe for Chocolate French Macarons.  I had no idea what they were but decided to make them.  Of course, when you don’t know what the end result is supposed to look like, and when you don’t have a foundational knowledge of baking, who knows what you get?  I ended up with some really delicious but decidedly sticky and cracked, flattish sandwich cookies.  The frustration with the general mechanics and required amount of time made me vow not to make them again for a long time.

Come Mother’s Day, I wanted to make something special.  Now knowing what macarons are, and being a bit more experienced in the baking department, I decided to attempt them again.  It was doubly sweet because the macarons and that Paris trip were a fond memory for my mom.  Macarons are typically made with almond flour, a giant no-no because my dad is allergic to all nuts except pine nuts, macadamia nuts, and pistachios – we don’t really get it either.  I found a recipe made entirely out of pistachio flour and was very pleased with the results.

They look big in the picture, but they were slightly smaller than 1″ – still working on my measuring skills.  I made about 180 halves (also brought a batch to a work bridal shower) and filled them with pistachio buttercream.

Let’s just say 90 cookies doesn’t last long in my circle of family and friends.  Yum.

Want to make them?  http://joakitchen.blogspot.com/2005/11/pistachio-macarons.html