It’s a special week here in the Carámbula household. Not only will we be jumping up and down because our floors will finally be done (the cause of my poor posting lately) but we’ll also be celebrating Aaron’s birthday this Wednesday. Woohoo! I love birthdays, especially since it’s another excuse to make a tasty treat. Aaron has a weak spot for macaroons, so this year I debuted a new version of one of his favorites, pistachio macaroons.
Macaroons are one of those sweets that always gets oooohs and aaaahs at parties because people thing you spent all this time making them, but in reality they’re one of the simplest treats to make. Gather some coconut, sugar, egg whites, pistachios and a little vanilla and you’re almost there. Simply mix the ingredients together, scoop them onto a baking sheet and give them a good toast. So simple!
A few mintues later you’ll have the sweet scent of coconut tempting you and little golden domes ready to be devoured. I have to say, I love plain old macaroons, they’re totally delicious, but the addition of pistachios not only adds a beautiful touch of color, but it also adds a nice textural and flavor contrast. They’re crisp on the outside with a hint of sticky sweetness inside that makes you want to keep popping them in your mouth. Whether you’re a purist or up for something new, I think you’re going to like my new take on macaroons.
adapted from this martha recipe
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
1/4 cup pistachios, finely chopped
Heat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, egg whites, vanilla, and pistachios. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water or use a small scoop to form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 12 to 15 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.