Cashew-Pistachio Macarons with Cranberries
Cashew-pistachio macarons with cranberries is a recipe featuring fresh ingredients from the macaron category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Vanilla bean
- 4 eggs
- 120 g coconut blossom sugar
- a pinch of salt
- 100 g dried cranberries (sweetened with fruit juice)
- 100 g pistachio nuts
- 1 organic lemon (zest)
- 150 g finely ground cashews
- 45 baking wafers (about 4 cm diameter)
Instructions
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1.
Split the vanilla bean lengthwise and scrape out the seeds with a knife. Separate the eggs, reserving the yolks for another use. Beat the egg whites, sugar, pinch of salt, and vanilla seeds until the sugar dissolves. Whip the remaining egg whites stiffly.
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2.
Finely chop about 75 g cranberries and 50 g pistachios. Stir in lemon zest and ground cashews into the liquid egg white mixture. Fold in the whipped egg whites gently.
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3.
Fill a piping bag fitted with a large round tip with the batter. Halve the remaining pistachio nuts, chop the rest of the cranberries for topping. Pipe small domed mounds onto each wafer, sprinkle with pistachios and cranberries, and place on two parchment-lined baking sheets.
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4.
Bake in a preheated oven at 110 °C (90 °C fan; gas: level 1) for about 25 minutes until the centers remain slightly moist (finger test). Cool on a wire rack.
