pistachio macaroons

February 9th, 2010

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.

pistachio 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.

Comments: 21 Total

  1. Sarah

    February 9, 2010 at 9:37 am

    OMG, you have totally just blown my mind. Those look so good! I’ll definitely be making these in the VERY near future :)

  2. Kathryn

    February 9, 2010 at 4:48 pm

    These look SO GOOD and so easy! I’ve never made macaroons before — what is a haystack shape? Different than a ball?

  3. DailyChef

    February 9, 2010 at 5:51 pm

    I love macaroons too but have never made them. These might be my first! They look delicious!

  4. Sam (Merit to the Carrot)

    February 9, 2010 at 6:19 pm

    First, pistachios are my favorite nut. Secondly, macaroons are divine… so you’ve just become my new hero.

  5. Maria

    February 10, 2010 at 6:16 pm

    I posted macaroons today. I love the way you spiced them up!

  6. my spatula

    February 11, 2010 at 3:19 am

    what perfectly gorgeous macaroons! love the use of pistachios.

  7. Sara

    February 11, 2010 at 7:19 pm

    yum! I also have a sweet spot for macaroons! I have yet to make them myself, but have a bakery that makes some amazing ones dipped in chocolate. Your recipe sounds like a nice change!

  8. Katie @ Cozydelicious

    February 11, 2010 at 8:44 pm

    I love macaroons and these look wonderful! I don’t know why I don’t make macaroons more often, they are so easy and tasty and cute. I was looking for a cookie idea to take to a friend this weekend and I think I’ll make these!

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    February 14, 2010 at 11:34 am
  10. Gala

    February 15, 2010 at 11:44 am

    Love it! I’ve macaroons myself a few days ago but adding pistachio would’ve never come to my mind.

  11. The Milk Maid

    February 15, 2010 at 1:04 pm

    Thanks for this. My fiance loves pistachios so I made him these for Valentine’s Day (I posted pictures on my blog) and they came out perfect! The only adaptation I made was to throw in a little lemon zest because we had a lemon in the fridge that was about to go. It worked out well and I thought really brought out the pistachio flavor. I think these are gonna become a staple in our house.

  12. Susan

    February 15, 2010 at 3:29 pm

    Kelly you are so ahead of the curve! I heard a report on NPR yesterday saying that macaroons are “the thing” these days. I was glad to have read your recipe already because some of the people they interviewed made it sound very difficult.

  13. Kelly

    February 16, 2010 at 7:21 am

    a haystack shape is just a loose ball.
    milk maid-
    that sounds amazing! next time i’ll add some zest.
    haha! glad to hear it.

  14. links london

    April 6, 2010 at 9:06 pm

    haha! glad to hear it.

  15. katlyn basilone

    January 20, 2011 at 10:36 pm

    mine are baking now and i am 100% certain that they will just be spectacular!! thank you so much for this recipe…i made two tweeks: i added dried cranberries and switched almond extract for the vanilla :) thanks again!

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  18. kelly

    April 5, 2012 at 6:03 am

    Hi Jackie, the temp is 350°.

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