Pistachio Almond Crunch Macaroons
Indulge in these decadent Pistachio Almond Crunch Macaroons, a delightful twist on traditional macaroons that uses almond paste instead of coconut. Perfect for those avoiding coconut or managing their carbohydrate intake, these cookies offer a nutty flavor and chewy texture complemented by the rich essence of vanilla. Each bite is adorned with crunchy pistachios, making them an exquisite treat for any occasion. Whether enjoyed with a cup of tea or served at a festive gathering, these macaroons promise to be a crowd-pleaser while being mindful of dietary needs.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Almond Paste
2 cans (8 ounces each) (Grated)
Granulated Sugar
3/4 cup (None)
Powdered Sugar
1 1/2 cups (None)
Egg Whites
3 (At room temperature)
Vanilla Extract
1 1/2 teaspoons (None)
Salt
1 pinch (None)
Pistachio Nuts
1 cup (Shelled and finely chopped, divided)
Instructions
1
Preheat your oven to 325 degrees F (165 degrees C) and prepare a baking sheet with parchment paper.
2
Grate the almond paste using the large holes of a grater until you have about 1 3/4 packed cups.
3
In a heavy-duty electric mixer fitted with a paddle attachment, combine the grated almond paste and granulated sugar on low speed until it resembles coarse crumbs, about 2 minutes.
4
Gradually incorporate the powdered sugar and mix for an additional minute until fully combined.
5
Increase the mixer speed to medium and carefully add the room-temperature egg whites, vanilla extract, and a pinch of salt, mixing until just combined; the dough will feel wet and sticky.
6
Fold in 1/3 cup of chopped pistachios to the mixture, ensuring they are evenly distributed.
7
Pour the remaining chopped pistachios into a shallow dish for coating.
8
Using a tablespoon, scoop the dough and roll it into balls. Dip one side of each ball into the reserved chopped pistachios to coat.
9
Place the cookies on the prepared baking sheet, pistachio side facing up, spaced about 1 inch apart, and gently press each cookie to secure it to the parchment paper.
10
Bake in the preheated oven for 25 to 30 minutes until the tops are golden and the bottoms are a smooth, rich brown when lifted with a metal spatula.
11
Allow the macaroons to cool on the baking sheet for a few minutes before gently transferring them off the parchment paper.
12
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Pistachio Almond Crunch Macaroons?
These are a decadent, nut-based cookie made with almond paste and chopped pistachios, offering a chewy texture and rich vanilla flavor without the use of coconut.
Are these macaroons gluten-free?
Yes, based on the ingredients list and tags, these macaroons are gluten-free as they use almond paste and nuts instead of wheat flour.
How do these macaroons differ from traditional coconut macaroons?
These macaroons use grated almond paste as the primary base instead of shredded coconut, providing a different flavor profile and texture.
Can I use almond meal instead of almond paste?
The recipe specifically calls for 1 3/4 cups of grated almond paste to achieve the correct chewy texture; almond meal may not provide the same structural results.
What temperature should I set my oven to?
Preheat your oven to 325 degrees F (165 degrees C) for even baking.
How long do the macaroons need to bake?
They should be baked for 25 to 30 minutes until the tops are golden and the bottoms are rich brown.
How do I prepare the almond paste?
Grate the almond paste using the large holes of a grater until you have approximately 1 3/4 packed cups.
Why must the egg whites be at room temperature?
Room temperature egg whites incorporate more easily into the almond paste and sugar mixture, ensuring a more uniform dough.
What is the expected texture of these cookies?
These cookies feature a chewy interior from the almond paste and a crunchy exterior from the chopped pistachios.
How many pistachios are needed for this recipe?
The recipe requires 1 cup of shelled and finely chopped pistachios, which is divided between the dough and the coating.
Can I substitute the pistachios with other nuts?
While the recipe is designed for pistachios, you can likely substitute other chopped nuts like almonds or walnuts, though the flavor will change.
How should I store leftover macaroons?
Store any leftovers in an airtight container at room temperature.
How long will these cookies stay fresh?
When stored in an airtight container at room temperature, these macaroons will stay fresh for up to 5 days.
What kitchen equipment is required?
You will need a grater, a heavy-duty electric mixer with a paddle attachment, a baking sheet, and parchment paper.
What is the purpose of adding salt to the recipe?
A pinch of salt helps to balance the sweetness of the sugars and enhances the natural nuttiness of the almond paste and pistachios.
Is an electric mixer necessary?
A heavy-duty electric mixer is recommended to properly combine the dense almond paste and sugars into the required crumb-like consistency.
How do I coat the cookies in pistachios?
Roll the dough into balls and dip one side of each ball into a shallow dish containing the reserved chopped pistachios.
What should the dough feel like before baking?
After adding the egg whites and vanilla, the dough will feel wet and sticky.
How much sugar is used in this recipe?
The recipe calls for 3/4 cup of granulated sugar and 1 1/2 cups of powdered sugar.
Are these macaroons suitable for diabetics?
The recipe is tagged as diabetic-friendly and low-carbohydrate, though it does contain sugar, so individuals should monitor their intake accordingly.
Can I use vanilla bean paste instead of vanilla extract?
Yes, vanilla bean paste can be used as a 1:1 substitute for vanilla extract for a more intense vanilla flavor.
Should I grease the baking sheet?
The recipe recommends preparing the baking sheet with parchment paper rather than greasing it to ensure easy removal and even baking.
How do I know when the macaroons are finished baking?
The tops should be golden and the bottoms should look like a smooth, rich brown when lifted with a metal spatula.
How much space should I leave between cookies on the sheet?
Place the cookies about 1 inch apart to allow for minimal spreading and proper air circulation.
Can these macaroons be frozen?
While not explicitly mentioned, nut-based macaroons typically freeze well for up to 3 months when placed in an airtight container.
What is the portion size for scooping the dough?
Use a tablespoon to scoop the dough before rolling it into balls.
How much almond paste is required for one batch?
You will need two 8-ounce cans of almond paste, which equals 16 ounces total.
Do I need to whip the egg whites to a peak?
No, the egg whites are simply mixed into the dough until just combined; they do not need to be whipped separately.
Can I add chocolate to these macaroons?
You can fold in chocolate chips or drizzle the finished cookies with melted chocolate for a more decadent treat.
Is this recipe for macaroons or macarons?
These are macaroons, which are dense, chewy nut-based cookies, rather than the delicate French meringue sandwich cookies known as macarons.